A Detailed Review on Quality Parameters of Functional Noodles

Maninder Meenu, Bandana Padhan, Joanna Zhou, Hosahalli S. Ramaswamy, Jitendra Kumar Pandey, Rajkumar Patel, Yong Yu

Research output: Contribution to journalReview articlepeer-review

4 Citations (Scopus)

Abstract

Recently, functional noodles have gained significant attention from food scientists to meet the consumer’s demand for convenient and healthy food products. Researchers are developing functional noodles with enhanced nutritional properties and health-promoting activities by adding various food materials and ingredients. This review is the first attempt to compile the chemical, color, texture, sensory, pasting, antioxidant, functional and other properties of functional noodles. This review will be useful for the food industry to launch functional noodles with superior sensory and functional quality in the market. In addition, food scientists can use this paper as a reference to develop novel functional noodles using low-cost and locally available nutritional food ingredients.

Original languageEnglish
Pages (from-to)6162-6198
Number of pages37
JournalFood Reviews International
Volume39
Issue number9
DOIs
Publication statusPublished - 2023

Bibliographical note

Publisher Copyright:
© 2022 Taylor & Francis.

All Science Journal Classification (ASJC) codes

  • Food Science
  • General Chemical Engineering

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