Experimental analysis demonstrates enhanced micronutrient content and altered cooking yield in composite noodles, highlighting their potential as nutritious convenience foods.
Key Points
Significantly higher concentrations of dietary fiber and essential minerals occur in composite noodles, improving overall nutritional quality compared to refined wheat controls.
Cooking yield rose to 219.88 percent versus 184.73 percent in controls, while carotenoids and ash content also showed marked increases across analytical evaluations.
Response surface methodology optimization established flour blending ratios, and proximate analysis confirmed substantial improvements in vital mineral and vitamin profiles.