Comparison of the quality characteristics of isolated soy protein (ISP)-fortified high-protein wheat noodles prepared with different starch sources

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This research aims to evaluate how different starch sources impact the texture and cooking characteristics of isolated soy protein-fortified high-protein noodles.
Fortified noodles were made using 20% tapioca, potato, sweet potato, and mung bean starch, with a control group of no starch.
Quality assessments included color, cooking characteristics, texture profile analysis, aging characteristics during refrigeration, microstructure, and sensory evaluation.
Storage period effects on noodle characteristics were observed at 0, 3, and 7 days.
Starch addition reduced noodle brightness; sweet potato starch had the lowest brightness.
The starch-containing noodles showed higher water absorption (37.27-38.88%) and volume increase (3.89-4.10%) compared to the control, also presenting improved cooking quality with lower turbidity (0.05-0.07).
Sensory evaluation indicated that starch-added noodles had higher appearance and color scores, with sweet potato and mung bean starch noodles rated significantly higher in overall acceptability compared to commercial protein noodles.

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Compares cooking characteristics and texture of ISP-fortified noodles with different starch sources, suggesting optimal applications.

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Joo et al. (2026) studied this question.

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