1Farm Science Centre, Guru Angad Dev Veterinary and Animal Sciences University, Booh, Harike Pattan, Tarn Taran, Punjab, India
2Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Dudhsagar Dairy Campus, Mehsana, Gujarat, India
3Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India
4Desh Bhagat University, Mandi Gobindgarh, Punjab, India
*Corresponding author: priya1988@pau.edu
Online Published on 20 August, 2025.
Three treatments (T2, T3 and T4) of noodles were optimized through mixing wheat flour (WF) and defatted soya flour (DSF) at different concentrations (40:60, 50:50 and 60:40), correspondingly whereas T1 was treated as control sample. Besides, three noodle flavours by incorporating blend of nutraceuticals were too standardized. Then, the developed products were assessed and compared for sensory parameters, proximate composition, in vitro protein digestibility and amino acid content. T4 (with 40% DSF) was the most acceptable treatment in terms of its all sensory attributes. Index of Acceptability (I.A) of T4 was 69.58%, respectively. Among noodle flavours, T2 was highly acceptable. Proximate composition of noodles revealed > threefold increase in protein and ash content; and almost two fold increase in fiber content. Lysine content of noodles was also increased after addition of DSF. The highest in vitro protein digestibility was found in T2 and T3.
Noodles, Noodle flavours, Nutraceutical ingredients, Nutritional quality, Sensory evaluation
