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

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 in recent years; the elderly may be at greater risk of protein deficiency due to dietary, socio-economic, dental, and physical restrictions. Therefore, to address the issue of protein deficiency in elderly people, the present study...

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Bibliographic Details
Main Authors: Jia-Ning Liang, Parushi Nargotra, Xiang-Yu Li, Vishal Sharma, Shu-Ling Hsieh, Yung-Hsiang Tsai, Yung-Chuan Liu, Chun-Yung Huang, Chia-Hung Kuo
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Applied Sciences
Subjects:
Asian noodles
wheat flour
soybean protein isolate
cooking properties
texture
nutrition
Online Access:https://www.mdpi.com/2076-3417/13/13/7772

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https://www.mdpi.com/2076-3417/13/13/7772

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