Vol. 7, Issue 1 (2018)
Enhancement of Nutritional and Functional Characteristics of Noodles by Fortification with Protein and Fiber: A Review
Author(s): Komal N Pakhare, Amol C Dagadkhair and Irana S Udachan
Abstract: Instant noodles is one of breakfast and staple food item of East Asian countries, whose consumption is gradually increasing day by day worldwide. Noodles, being a poor source of proteins due to use of refined flour in its production. Therefore, now it is an obligatory to fortify noodles with protein and fiber rich ingredients which will potentially enhance not only nutritional value but also functional characteristics. The present review focuses on fortification of protein and fiber rich ingredients in foods and its effects. The fortification could be optimized with the use of soy and like other protein rich ingredients as a source of protein. To uplift the fiber content, ingredients like Rice bran, Oat, Whole grains are being used. Although, fortification of soy in noodles would add nutraceutical values to noodles by isoflavones, phytosterols and oligosaccharides. Moreover, it balances essential amino acids of foods especially lysine. Cellulose, hemicelluloses, pectic substances, gums, resistant starch, inulin are existing as principle dietary fibers of cereals, legumes, fruits and vegetables. Fortification of foods with rice bran possibly replaces functional characteristics of noodles like water absorption capacity, water holding capacity, texture, gelling, thickening, emulsifying and stabilizing properties of noodles. Beyond the functional characteristics it contributes immense therapeutic benefits like, reduction of cholesterol, coronary heart diseases, diabetes, weight loss etc.
How to cite this article:
Komal N Pakhare, Amol C Dagadkhair, Irana S Udachan. Enhancement of Nutritional and Functional Characteristics of Noodles by Fortification with Protein and Fiber: A Review. J Pharmacogn Phytochem 2018;7(1):351-357.