Evaluation of Wheat Noodles Supplemented with Soy Protein Isolate for Nutritional, Textural, Cooking Attributes and Glycemic Index

The elderly population in developed countries has increased rapidly recent years; the may be at greater risk of protein deficiency due to dietary, socio-economic, dental, and physical restrictions. Therefore, address issue people, present study aimed enhance content high-gluten flour noodles, an Asian staple food, by supplementing them with soybean isolate (SPI) powder. effect SPI addition (5–20%, w/w) on composition, quality, texture, sensory properties, glycemic index (GI) noodles was investigated. made only from served as control. In comparison control 20% showed a rise moisture 16.17% 30.64% 36.06 44.84%, respectively. cooking yield loss increase concentration compared noodles. Color characteristics analysis revealed decreasing trend brightness yellowness minimal L* b* values concentration. also resulted decrease hardness tensile strength that 5% were more similar terms flavor, taste, overall acceptability. Moreover, significantly decreased GI reaching standard low-GI food. findings current indicate soy besides desired nutrients, prevent diabetes people.