Development of Nutritious Healthy Noodles Incorporating Soy Based Functional Food Ingredients

Abstract

Noodles are ready to eat product that are popular among several group of consumer. However, the presently available noodles provid- ed low protein quality. With the constituents of good quality protein and phytochemicals (isoflavonon), soybean has been accepted as the functional foods that have a potentially positive effect on health beyond basic nutrition. Proponents of functional foods say that they promote optimal health and help to reduce the risk of disease. Thus the study aimed to develop protein enriched soy noodles with Full Fat Soy Flour (FFSF), Defatted Soy Flour (DFSF), and Soy Protein Isolate (SPI) that has acceptable characteristics and contained soy protein 47.0%, 43.2% and 90% respectively of the amount recom- mended by ICMR/NIN per serving. The DFSF, FFSF and SPI were substituted in wheat flour using 5%, 10%, 15% and 20%, where SPI was also substitute at 8%. It was observed that the level of DFSF, FFSF and SPI substitution was acceptable from the panelist at 10%, 10% and 8% containing 16.91%, 16.69% and 16.87% protein respectively. The noodles packaged in PET-MET/LDPE and MET- MET/LDPE was not affected by moisture and the product was highly acceptable in comparison to LDPE and PP. To lead a nutritious and healthy life, consumer should take soy fortified noodles into their dai- ly diet. Introduction