Optimization and evaluation of multigrain gluten-enriched instant noodles

Central composite design was employed to optimize the cooking, textural and overall acceptability score of the instant dried noodles prepared with multigrain flour and gluten incorporation. Sorghum flour ( X 1 , 10–50%), soy flour ( X 2 , 10–20%) and gluten ( X 3 , 2–4%) were the independent variables investigated with respect to five response variables including cooking time ( Y 1 ), cooked weight ( Y 2 ), cooking loss ( Y 3 ), hardness ( Y 4 ) and overall acceptability ( Y 5 ). The optimum level was found to be 24.61% sorghum, 13.23% soy and 2.95% gluten resulting in cooking time = 9 ± 0.60 min, cooked weight = 17.30 ± 0.17 g, cooking loss = 11.46 ± 0.64 g/100 g, hardness = 36.65 ± 3.2 N with overall acceptability score of 7.3 ± 0.71, respectively. Optimized noodles showed higher ash (3.40 ± 0.11%), protein (16.63 ± 0.55%), fiber (4.78 ± 0.04%) as well as iron content (4.53 ± 0.02 mg/100 g) than the control (0.83 ± 0.02%, 13.13 ± 0.84%, 0.00 and 2.38 mg/100 g) and Maggie noodles (3.19 ± 0.01%, 10.53 ± 0.30%, 0.41 ± 0.50% and 0.22 ± 0.00 mg/100 g) made with refined wheat flour. Optimized noodles also revealed good total phenolic content (84.57 ± 1.42 mg GAE/100 g DW) and 1,1-diphenyl-2-picrylhydrazyl scavenging activity (19.64 ± 0.20%). Hence, optimized noodles have substantial potential as a protein–fiber-rich complementary food to improve the nutrient delivery of mid-day meal scheme and satisfying the protein requirement of primary class children (12 g/child/day) as laid down by MHRD (India) under the scheme.