Optimization of Ingredients and Process for Development of Cereals-Soy-Veggie Mix Healthy Noodles

Abstract

Composite flour based noodles were developed by optimizing ingredients and processing conditions using Box-Behnken Design. For ingredients optimization, wheat flour (20–25%), refined wheat flour (Maida) (40–50%), defatted soy flour (10–18%) and vegetable powder (5–7%) were taken as independent variables. For process optimization, feed moisture content (30–40%, db), steaming time (7–12 min), drying temperature (45–65 °C) and drying time (6–8 h) were selected as input parameters. The optimum values of ingredients were found to be 20%, 48.54%, 17.39% and 6.52% for wheat, refined wheat, defatted soy flour and vegetable powder, respectively. The optimum value for process variables were recorded as 30.09%, 7.89 min, 64.75 °C and 7.95 h for feed moisture content, steaming time, drying temperature and drying time, respectively. The optimized composite flour and developed noodle showed higher protein content (16.28%), energy value (309.78 kcal), hardness (143.09 g) with low fat (0.972%) and moisture content (4.35%).