Journal of Agricultural Engineering

Cereal-pulses-based fortification has been attempted to improve the protein and dietary fibre content of instant noodles without altering the overall acceptability. Response surface methodology (RSM) was employed to optimize the process parameters and level of ingredients for manufacturing instant noodles. The effect of maize flour and split yellow pea flour fortification (6-18% each), the addition of vital wheat gluten (0.4-2.0%), and steaming time (1.5-7.5 min) on cooking loss, water uptake, volume expansion, cooking time, overall acceptability, L*, a* and b* values were investigated using the central composite rotatable design (CCRD). Results showed that maize flour and split yellow pea flour significantly (p≤0.05) affected cooking loss, water uptake, volume expansion, cooking time, overall acceptability, L*, a*, and b* values at linear levels. Vital wheat gluten had a significant effect on cooking loss, overall acceptability, L*, and a* value. Steaming time had a significant interactive effect with split yellow pea flour and vital wheat gluten on the responses. Incorporation of 18.0% maize flour, 11.25% split yellow pea flour, and 0.4% vital wheat gluten in formulation with 5.87 minutes of steaming time resulted in optimum quality instant noodles. A 20% increase in protein and a 50% increase in fiber content was observed in optimized instant noodles.