Effect of Substituting Wheat Flour With Protein‐Rich Sources on Quality of Instant Noodles
Mona Rahimi,
Amir Hossein Elhamirad,
Masoud Shafafi Zenoozian
et al.
Abstract:There is a lack of dietary fiber and some essential amino acids in instant noodles. Enriching this popular food with protein‐ and fiber‐rich sources is important to improve the nutritional quality of noodles. The current study is aimed at enriching instant noodles by substituting wheat flour with lentil flour (7%–35%: L7%, L21%, and L35%), soy‐protein isolate (1%–5%: S1%, S3% and S5%), egg‐white protein (1–5: E1%, E3%, and E5%) and Spirulina platensis (1%–5%: S.p1%, S.p3% and S.p5%). The physicochemical, micro… Show more
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