Effect of incorporation of full fat soy flour on the quality of noodles

Introduction

Extrusion technology has been used to process different food raw materials. Extrusion technology allows processing and providing a wide range of shaped, pre-cooked-textured foods with single machine. Noodles were invented in China. Noodles are ready to prepare product that are popular among several group of consumers the ancient, millet-based noodles were found in a sealed, overturned bowl. The Asian diet is inseparable from the consumption of noodles. This food is not only popular in Asia but has also been widely accepted in various parts of the world. Noodles, especially, Asian noodles are generally made various raw materials such as wheat flour, rice flour, buckwheat flour or starch derived from rice, wheat, mung bean, tapioca, sweet potato, sago or corn of which has different nutritional and textural characteristics (Hou, 2020) [15] . However, it has a low nutritional content, as the raw materials are mostly flour based. Noodles are high in carbohydrates and calories (Park & Liu, 2023) [27] but low in protein, fiber, vitamins and minerals (Olorunsogo et al., 2023) [25] . Such nutritional imbalances can lead to various complications, such as malnutrition and metabolic disorders, if consumed over a long period (Park & Liu, 2023) [27] . With the increasing awareness of the importance of a healthy diet, there is an urgent need to improve the quality of noodles, especially their nutritional value. Prasad et al. (2007) [28] fortified soy flour to sorghum and extruded product obtained had been rated as very good. The ratings with respect to taste and overall acceptability of extruded product were significantly higher than other combinations. Addition of soy flour to corn and potato caused appreciable reduction in hardness, compared to full fat flour, but obtained better expansion of the sample (Kulkarni et al., 1997) [19] . Addition of minimal to rice flours reduced the stickiness of the extruded rice noodles. The extruded product from the mixture of rice flour, modified starch and emulsifier obtained high score (Charutigon et al., 2008) [7] . Standardized products sensory scores like color was significantly affected in cooked extruded products but stickiness of pasta significantly decreased as the level of defatted soy flour and soy protein concentrate (15-45%) increased (Limroongreungrat & Huang, 2007), Shanthi et al. (2005) [22,32] found that addition of soy flour of the composite mix reduced the color scores, but didn't significantly change in flavor, texture and taste of pasta products were noticed. Soybean (Glycine max (L) Merril) for a long time known as one of the principal food crops and has paramount importance in Indian agriculture and oil industry. Soybean belongs to family leguminosae and sub family papilionidae (Chauhan & Chauhan, 2007) [8] . It can be easily cultivated in a short duration of 80-90 days and it grows well on almost all types of soils both under irrigated and rain fed conditions. It increases soil fertility through fixation of atmospheric nitrogen. It is bushy in nature with a hard and thick stem. It bears pods on the main stem close to the ground. Cereals like rice, wheat, maize and millets are staple food grains for majority of population around the world. These are rich sources of carbohydrates and supply calories and other nutrients to the consumers. Apart from value addition by processing to traditional products from these grains, development of newer products offers variety, convenience, quality, cost, efficiency and scope for increasing the nutritional value. (Sowbhagya & Ali, 2001) [34] . The ultimate goal of any new product is its acceptability for maximum utilization and the acceptability can only be attained through its sensory attributes. Though flavor and mouth feel are major proponent, other sensory characteristics of food also contribute significantly to our responses to food. Visual cues permit the identification of food but through repeated dietary experience evokes an anticipated set of oral sensation. Most snack foods being cereal based are either poor sources of protein or contain proteins of poor nutritional quality. The quality protein in such products could substantially be improved through blending of the cereal component with legumes. Optimum incorporation of soybean/dhal/flour incorporation in snacks increases protein quality. Soybean is preferred because of its low cost, accessibility, widely varying functional properties and high content of good quality protein, rapid industrialization and urbanization and changes in eating habits of Indian people lead to very high demand for ready-to-use snack products (Mangaraj et al. 2013) [23] . Noodles are ready to eat product that are popular among several group of consumers. Noodles are one of the staple foods consumed in many Asian countries. Instant noodles have become internationally recognized food, and worldwide consumption is on the rise. Many researchers are exploring the potential of noodle fortification as an effective public health intervention and improve its nutritional properties. The properties of instant noodles like taste, nutrition, convenience, safety, longer shelf life, and reasonable price have made them popular (Pakhare et al 2016) [26] . However, the presently available noodles provid¬ed low protein quality. With the constituents of good quality protein and phytochemicals (isoflavone), soybean has been accepted as the functional foods that have a potentially positive effect on health beyond basic nutrition. (Mangaraj et al, 2018) [24] . Considering all these factors this study was undertaken with the following objectives. The primary aim of this study was to standardize the Processing procedure of full fat soybean flour-based Noodle. Secondly to assess the nutritional composition of the value-added Noodle products. Thirdly to study the packaging effect on the shelf-life nature of the best accepted Noodle product. Considering all these factors this study was undertaken with the following objectives. The primary aim of this study was to standardize the Processing procedure of full fat soybean flour-based Noodle. Secondly to assess the nutritional composition of the value-added Noodle products. Thirdly to study the packaging effect on the shelf-life nature of the best accepted Noodle product.

Materials and Methods

The present study entitled was carried out in the department of Food Science and Nutrition, University of Agricultural Sciences, Bangalore, Karnataka. The study was aimed to develop traditional Noodle product of cereal and pulse flour incorporated by utilizing soybean full fat flour. The details of materials and methods used are presented as follows.

Procurement of Raw Materials

Soy variety JS-335 of AICRP used for present investigation. Soy variety was collected from Tumkur district (Karnataka State) soybean growing farmers. The grains were cleaned manually and stored at ambient condition for further investigations. Sensory Evaluation: Profile of sensory characteristics was performed by a panel of fifteen experts at every month for a period of three consecutive months. Boiled form of noodles were subjected to sensory evaluation. Products were assessed for appearance, texture, taste, aroma/flavour, color and overall acceptability using five-point hedonic scale. "Every month for the duration of 3 months" with the same set of panelists using the three letters coded test samples by Paired Comparison sensory test method Score Card: The products were evaluated for their sensory attributes by a panel of fifteen semi trained judges, using a five-point hedonic scale. Scoring pattern followed as 5-Highly acceptable, 4-Moderately acceptable, 3-Slightly acceptable, 2-Fairly acceptable, and 1-Poorly acceptable. (Amerine et al., 1965) The sensory parameters studied were appearance, texture, taste, aroma/flavor, colour and overall acceptability.

Packaging of Soybean value added Products

Packaging materials used were polyethylene covers and corrugated paper board for storage studies. Soybean value added products such as soy noodles was packed in polythene covers and heat-sealed using machine. Noodle was stored using corrugated paper board.

Storage Study in Different Packages

To evaluate the stability of the noodle formulation, samples were stored at room temperatures 25-30°C for up to 90 days. These products were stored in separate polyethylene covers and corrugated paper boxes in triplicates. The samples were evaluated at different time intervals (0, 30, 60, and 90 for acceptability of physical and organoleptic proper-ties by a panel of 15 trained judges (Fuad & Prabhasankar, 2012) [16] . These products subjected for chemical and microbial analysis after three months of storage. To assess the shelf life of the value-added products, the following studies were carried out. Only 90 days at room temperature, no controlled humidity or temperature monitoring.

Organoleptic Evaluation of Soy Bean Value Added Products

The organoleptic evaluation of Soy value added products stored in two different packaging materials under normal storage conditions was done every month by panel judges of 15 semi-trained judges for appearance, texture, taste, aroma/flavor, color and overall acceptability monthly by using a score card for a period of three months (Fig3) "Semi-trained judges" (Masters and doctoral scholars who were having the subject knowledge of Food Product Development and Sensory Science: Principles and Application in Food Science).

Fig 3:

Sensory evaluation of soybean value added products

Microbial Analysis

Microbial contamination was estimated by analyzing microbial load in soy bean value added products by using Nutrient Agar (Na) for bacteria and spores, Martin's Rose Bengal Agar (MRBA) for moulds/Fungi and for yeast, Davis yeast salt agar, following the dilution pour plate method. The three dilutions 10-2 were used for analyzing bacteria, mould, spores and yeast respectively. The Soy value added products were analyzed for the total bacterial counts, yeast moulds and spores after 90 days of storage period.

Chemical Analysis 2.7.1 Chemical Analysis of Whole Raw Soybean Seeds

Whole raw soy seeds were pulverized in a commercial mill.

The flour was sieved through 60mm mesh sieve for analysis of protein, phosphorous, potassium, calcium, magnesium, tannin, phytates, in vitro calcium and iron bio accessibility.

Effect of Domestic Method of Processing on Nutrients

The common house hold methods of processing used were germination and roasting. These processing methods were purely domestic methods where no chemical or special equipments were used. The methods and techniques are briefly explained below.

a) Roasting b) Germination a)

Roasting: Soybean seeds were roasted till seeds started developing aroma. Roasted seeds were pulverized in a commercial mill. The flour was sieved through 60mm sieve for analysis of protein, phosphorous, potassium, calcium, magnesium, tannin, phytates, in vitro calcium and iron bio accessibility b) Germination: Soybean seeds were steeped in triple the volume of water for 12 hours. Soaked seeds were washed, drained and wrapped in muslin cloth and stored in ambient temperature for germination (48-72 hours). The spouted seeds were air dried, devegetated manually. Dried seeds were pulverized and sieved through 60mm sieve for analysis of protein, phosphorous, potassium, calcium, magnesium, tannin, phytates, in vitro calcium and iron bio accessibility.

Chemical Analysis of Value-Added Products

Developed soy value added products namely Soy vermicelli, Soy noodles, Soy papad, Soy multimix, Soy laddu were drawn for chemical analysis. Chemical analysis was carried out for moisture, protein, fat, fiber, minerals, (ash) by following standard procedures as indicated below. [30] About 10 grams of sample was weighed in to a pre weighed petri plates and dried in an oven at 60ºC to a constant weight and cooled in a desiccator. The process of heating and cooling was repeated till a constant weight was achieved.

Estimation of moisture (Raghuramulu et al., 2003)

Estimation of Protein (AOAC, 1980) [3] The total protein content of the dried sample was estimated as per cent total nitrogen by the micro-kjeldhal method.

Total protein was then calculated by multiplying the per cent nitrogen by the factor of 6.25.

Estimation of Fat (AOAC, 1980) [3] Fat was estimated as crude ether extract using moisture free samples. The solvent was removed by evaporation and the residue of fat was weighed.

Estimation of Ash (AOAC, 1980) [3] About 5 gram of sample was weighed accurately in to previously weighed crucible. The crucibles were heated first over a low flame till all the material was completely charred for about 3 ½ hours at about 600°C. It is then cooled in a desicator and weighed. To ensure completion of ashing the crucible was again heated in the muffle furnace for ½ hour, cooled and weighed. This was repeated till two consecutive weights were same and the ash was almost white or grayish white in color.

Estimation of crude fiber (AOAC, 1980) [3] Crude fibre of the sample was estimated by using moisture and fat free samples and expressed as gram per 100 g or per cent of the samples used.

Computation of carbohydrates (Raghuramulu et al.,

2003) [30] • Carbohydrate content was computed by difference method • Carbohydrate per cent = 100 -﴾Protein (g) + Fat (g) + Fiber (g) + Ash (g) +Moisture (g))

Computation of energy (Raghuramulu et al., 2003) [30] • Energy was computed as follows.

• Energy (Kcal) = (Protein (g) × 4) + (carbohydrates (g) × 4) + (fat (g) × 9)

Computation of micro nutrients of the Soybean value added products (Gopalan et al., 1999) [12]: Micro nutrients of noodles, was computed using NIN food tables.

Designing of Nutrition Labels:

Labeling of the Soy value added products was done according to the modified guidelines by Lambert et al. (1994) [20] .

Cost Benefit Ratio of the Products:

Local market price of all the ingredients used was taken to calculate the cost of the product developed. The cost of 100g of product was estimated using the formula in consultation with the staff of the dept. of Horticulture, UAS, Bangalore. Apart from fixed cost and variable cost, interest on working capital and interest on investment was also taken into consideration. Twenty-five per cent as commission/profit over the cost of production was calculated for all the products under study.

Results and Discussion

Indians use variety of pulses in the form of dhals, grams and oil seeds and they have habituated to these traditionally used pulses, though they have characteristics aroma and flavour. Whereas soybean varieties differ in their physico-chemical characteristics and these variations largely influence the quality characteristics such as contents of protein, fat, minerals, phenols, color and flavor of products prepared from the seeds. However, the digestibility and nutritive value of soybean can be further improved by processing. Like any other food grains or pulses, soybean needs processing in the factory or in the kitchen or partly in both through heating, flavoring, de-flavoring and re-flavoring, mixing and spicing of soybean products which can be made more palatable, digestible and nutritious. In the present investigation, evaluation of JS-335 variety of soybean was performed with respect to different processing techniques. Out of which seven products were standardized and evaluated. Products were subjected to storage for three months.

Effect of Domestic Processing Techniques on Nutrients

Legumes are commonly subjected to different processing techniques for various purposes such as to reduce cooking time, to make it more palatable with changes in organoleptic characteristics. Some processing methods alter the amount of nutrients present in them. and germination (20.5mg% and 9.6mg %). Sharma et al 2014 [33] conducted a study on the biochemical estimation of raw and processed soybean. He found the results in the present study that, the content of moisture, protein, fat, fiber and minerals is estimated and a comparison of these in the raw and processed samples has been done. Most of the processing techniques increased the protein content in the range of 43 to 47 g/100 g, while soaking reduced the protein content from 43 to 42 g/100 g. Soaking and germination also decreased the fat, fiber content in the range from 18 to 13 g/100 g and 4.8 to 6.00 g/100 g respectively. Roasting alone increased the fiber, ash, carbohydrate contents in the range 5.06 to 6.00 g/100 g, 5.5 to 6.0 g/100 g and 20 to 33 g/100 g respectively. All processing techniques showed an increase in calcium and iron in the range of 245 to 270 mg/100 g, 9.6 to 12.4 mg/100 g, except soaking which showed decrease in calcium and iron content in a range of 245 to 239 mg/100 g respectively. Roasting significantly increases the nutritive value of soybean, so roasted soy flour (RSF) was blended with wheat flour for making noodles. RSF flour at 10, 20, 30, 40, and 50% was used to partially replace wheat flour in noodle formulation, and products thus made were evaluated for sensory quality by a trained panel of five experts. Similar results were also found in the effect of incorporating soy flour as the quality characteristics of papad with black gram and green gram in different proportions to prepare papad and studied the proximate composition by Deshpande et al. (2005) [10] . Results showed that addition of Soy increased the level of protein, fat and ash but resulted in the decrease of carbohydrates.

Vijaykumar et al. (2009) [37] studied the impact of millet flour blend incorporation on different characteristics of chapati and glycemic index. Results showed that the incorporation of millet flour blend and soy flour improved the quality of chapati in terms of nutrient density, Glycemic response and taste. Soy flour incorporation had potential health benefits with superior nutritional composition.

Noodles: Effect of storage period on sensory quality of noodles in different packaging materials is presented in [33] , they found that More than 30% incorporation of Roasted Soy Flour (RSF) resulted in decrease in length and thickness of noodles due to loss of binding capacity with the increased proportion of RSF. The overall acceptability scores for four types of noodles including control and those containing RSF in proportions of 10, 20 and 30 per cent, were 8.4, 8.4, 8.3 and 8.3 respectively out of 9, while the values for other blends having higher proportions of 40 per cent and 50 per cent of RSF, reduced to 6 to 5.6. The panel members also reported that more than 30% incorporation of RSF, led to bean type aftertaste. The noodles prepared using RSF up to 30% were therefore found to be fairly acceptable. [14] conducted a study to develop healthy gluten-free noodles, soy flour was used as a raw material. Hydroxypropyl methylcellulose (HPMC) at different percentages was added to soy flour based on 10% tapioca as a gluten replacement: HPMC at 0% (S), 0.5% (SH1), 1.0% (SH2) and 1.5% (SH3). For soy suspension without any additive, there was no peak viscosity. The addition of tapioca and HPMC increased its peak viscosity to 104 cP and 134 cP, respectively. With the addition of HPMC, the water absorption capacity of the soy noodle was increased from 202% for S to 208% for SH3, while the cooking loss rate was reduced from 24% for S to 22% for SH3. The hardness of the soy noodle was increased from 0.54 N for S to 0.77 N for SH3 which was similar to the hardness of soy noodle with gluten (SG) (0.73 N). SH3 had the highest tensile strength of 439 N/cm2, followed by SG (359 N/cm2) and S (188 N/cm2). Thus, HPMC at 1.5% has potential to replace gluten to develop gluten-free soy-based noodles.

Similar study was conducted by Chen et al. (2021) [9] and they reported that, Effects of part replacement (0, 10, 20, 30 g/100 g) of rice by finger millet (FM) on nutritional properties, sensory properties, in vitro digestion and antioxidant properties of composite rice noodles (CRN) were investigated. A 20% blend of FM with rice was selected best used in the rice noodle formulation on basis of sensory evaluation. Rice noodles thus formulated showed low breaking rate (13.33%) and cooking loss rates (14.60%), high content of protein (5.58%), dietary fiber (2.64%), calcium (67.47 mg/100 g), potassium (67.31% mg/100 g), magnesium (24.72 mg/100 g) and phosphorus (99.35 mg/100 g).

Similar study was conducted by Mangaraj et al 2018 [24] on Development of Nutritious Healthy Noodles Incorporating Soy Based Functional Food Ingredients. The textural quality results obtained for S-1, S-2, S-3 test samples and con¬trol noodles are presented in Fig. 5. In control sample, there was slightly higher in hardness and less in gumminess as compared to all three substitutions (10% DFSF, 10% FFSF, and 8% SPI). The texture of extruded product depends mainly on the processing parameters, but chemical composition of the ingredients is also important The high content of protein might have affected characteristics of the starch matrix (i.e., the viscoelastic properties of molten extrudate) so that it no longer holds water vapor, resulting in higher break strength. Significant (P<0.05) change in hardness of control samples was found than rest samples may be due to low protein content (8.27%) which agrees with the report by Leonel et al.2010 and Singh et al. (1998) [21, 35] reported that addition of fatty acids alters the physical and chemical properties of starchy foods. The springiness in S1-S3 is more elastic to control noodle, which means, these noodles easy to bounce back to its original position. Gumminess is the energy required to disintegrate a semisolid food to a state ready for swallowing and is a combination of hardness and cohesiveness (Mangaraj et al 2018) [24] . The gumminess in S1-S3 noodle is pastier than control noodle as there was significant difference (P<0.05) between them. Chewiness is a combination of hardness, cohesiveness, and elasticity. In this study, control noodle is tougher than S1-S3 due to the significant existence between them. The higher value of chewiness, gumminess, cohesiveness and springiness of samples (1-3) may be due to low fat and high carbohydrate content which caused to form inclusion compounds with amylose, with the hydrocarbon portion of the lipid located within the helical cavity of amylose. This agrees with the report by Kaur & Singh (2000) [18,35] . It was found that among the nutrient's moisture (10.45%), protein (17.42%), fat (5.6%), ash (1.54%) and crude fiber (1.04%) contents of soy noodles stored in corrugated paper box recorded higher values than products stored in polyethylene covers (Table3). Moisture content was higher in control noodles but in contrast protein and fat contents were high in soy noodles compared to control noodles. Crude fiber content was not detected in control noodles. Carbohydrate (65.29%) and energy (377.64kcal) yield was highest in noodles stored in polyethylene covers than corrugated paper box (63.95% and 375.88kcal). When compared to control noodles, soy noodles showed higher carbohydrate (80%) but yielded less energy (351kcal). Similar study was conducted by Mangaraj et al 2018 [24] .

Weighing of raw ingredients Mixing of ingredients

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.Patil et al.

(1990) [29] concluded that soy flakes could be stored safely for five months without appreciable rise in free fatty acid.

The polyethylene bags and tins were found quite suitable for storage since the product contained about 20 per cent oil. Bargale et al. (1991) [5] observed that LDPE packs with higher thickness (125 microns), stored soy flakes safely for 45 days and that with lower thickness (62.5 microns) for 30 days. Laminated with 12-micron polyester/0.009 mm, alfoil/150-gauge LDPE may be preferred over other packages, for its lower water vapor and gas transmission rate, better tensile strength, flexibility and printability for short-term storage of soy flakes under warm climatic conditions.

, and sulphur(81mg) and chlorine content was 33mg recorded in #0 percent soy flour incorporated soy noodles than control maida flour. Similar study was conducted by Awasthi et al. (1998) [4] and studied the properties of products based on soybean, cereals, tubers with varied oil, protein and starch contents. Biscuits containing 15% DSF with Chhana whey and skim milk had greater amount of available lysine (3.12 to 3.32%). In vitro digestibility of 15% soy-biscuits ranged from 78.12 to 79.57%. Both 15% soy biscuits containing chhana whey and skim milk had higher protein content ( 2025) [1] conducted a review. His review explores strategies to improve the quality of noodles through substitution and fortification. Substitution is replacing the main ingredient with a more nutrient-denser alternative, such as sweet potato starch, which has been shown to improve the nutritional content of noodles, such as fibre and beta carotene. Meanwhile, fortification is the addition of micronutrients to food products to restore or enhance levels of micronutrients that are not present in the food, which is usually done during the production process. However, substitution and fortification have their challenges. The substitution method usually causes a decrease in the physical quality of the noodles, due to changes in the raw materials, thus reducing consumer acceptance of the final product. Meanwhile, fortified nutrients usually undergo considerable degradation during production, reducing their effectiveness. Further research and development should focus on new methods to help maintain physical quality while minimizing the loss of fortified or substituted nutrients.

Microbial study: It is well known that microorganisms under conducive conditions grow on food and spoil it. Pathogenic microorganisms also contaminate and multiply in food to higher level and cause infection or produce toxins which upon consumption can cause food poisoning. Different types of microorganisms responsible for food borne illness are viruses, bacteria, yeasts, molds and protozoa. Biological contamination of food plays an important role in the transmission of diseases to humans. The total microbial count on the first day was less than 10 CFU/g, which increased over time. The microbial count at room temperature was lesser than at higher storage temperatures. As expected, the total microbial count of the samples increased over time. To increase stability, the water content of the product has to decrease. (Shahabinijad et al 2024) [31] .

Yeast: Higher number of yeast counts was observed in products stored in polyethylene covers (1.15 showed that [26] . Though TPC of HDPE packed noodles was between 0. [11] and he concluded that there is no coliform count development in pasta products during three months of storage period. Chandrasekhar et al., (2003) [6] evaluated microbial load of fore most widely and frequently consumed foods. Coliforms were present in all the samples of food (16 to 25 MPN/g). Faecal coliforms were found in all the samples except homemade foods, indicating relative inferior quality of outside food. The least microbial contamination was found in omelette samples. Water samples used for cooking and drinking purposes collected from street vendors revealed high density of coliforms (860/ml) followed by restaurant samples (560/ml). Home water sample showed least (120/ml) of E. coli but not fecal coliform. (Hagenbuch, 1958) [13] . Weekly savings and micro credit to rural women encouraging them to enter in to entrepreneurial activities.

a) Investment or Fixed cost

Entrepreneur is a business leader, disequilibrating force, bearer of borrower's risk who has a role in fastening of economic growth and development. Entrepreneurship is one of the most important inputs in the economic development of a country or a region. Similar study conducted by Velusamy et al. (2008) [36] and he reported that out of 16 SHG's, three SHG's were engaged in value addition activities such as jack fruit RTS beverages, vegetable pickling and preparation of weaning foods and most of them sold their products to nearby families. Trainees prepared 3000 ml of fruit juice every day and earned Rs:2500/-per month from RTS beverage, 24 kg of pickle per month and earned Rs:2000/-per month, 50 kg of weaning food per month and obtained income of Rs:3000/-per month. Similar study conducted by Ntukidem et al 2023 [17] . Glutenfree noodles developed from composite blends of rice flour (X1), soybean flour (X2), corn starch (X3) and potato starch (X4) using I-optimal mixture design were evaluated for their quality and sensory attributes. All the statistically significant terms such as R2, F value and lack of fit show the adequacy of the model. It is also reported that soybean flour had a significant impact on the protein, carbohydrate, appearance, texture, taste and overall acceptability of rice soy noodles. Current research suggests the effect of corn and potato starch had a significant (P<0.05) effect on the textural attribute of gluten-free noodles. Furthermore, due to their high protein level, these noodles can be used as part of midday meals to overcome the problem of protein energy malnutrition.

Conclusion

The value-added soy products developed in the present study being nutrient dense with good acceptability and storage stability could serve as a good substitute to fulfill the nutrients needs of vast population. The cost of the developed products would also ensure its affordability by all class of people Keep concise and evidence-based.

Acknowledgement

Support of All India Coordinated Research Project (AICRP) on Post Harvest Engineering and Technology (PHET) duly acknowledged.

Disclaimer (Artificial Intelligence)

Author(s) hereby declare that NO generative AI technologies such as Large Language Models (ChatGPT, COPILOT, etc) and text-to-image generators have been used during writing or editing of this manuscript.

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