Published Paper Details:

Instant noodles are generally one of the staple food eaten in many Asian countries. Instant noodles have become recognized globally and its global use is growing day by day. The quality attributes of instant noodles such as flavor, texture, convenience, safety and long shelf life make them attractive. In the current research, protein and fiber rich noodles were prepared by incorporation of soy and oats flour. Soya and Oats flour are used in the proportion of 1:1 respectively. Some other ingredients at different concentration like wheat flour, guar gum, maida, gelatin and corn starch at specific proportion were used. The chemical composition of selected noodles showed moisture content 9.2%, fat 0.19%, and ash content of 2.1% which reveals that it is a good source of nutrients in comparison with others. Moreover, the cooking qualities were also evaluated and it showed that cooking time of 8 min, swelling index 1.38 and water absorption 112.18 %. Final product was studied for its sensory evaluation up to 7 days at room temperature. It was found that product retained its sensory properties during the storage period and product was relished very much by panel of judges.