Instant Noodle formulation, Enriched with protein and dietary fibre

Instant Noodle formulation, Enriched with protein and dietary fibre

Instant Noodle formulation, Enriched with protein & dietary fibre

Instant Noodle formulation, Enriched with protein and dietary fibre

Impact on Packaging, storage, nutritional quality and shelf stability

Assignment:  formulation of instant noodles but at the same, it should be nutritious, containing essential nutrients like dietary fibre, phytochemicals and antioxidants. Instead of wheat flour (low protein and dietary fibre content), consumer approached us to prepare instant noodles with high protein and fibre content.

Solution: : Our team of food technologist at food research lab formulated instant noodles using two main ingredients that are rich in protein and dietary fibre based. The formulated instant noodle sample product was checked against the standard noodles and analysed for moisture, protein, fibre, calcium. Besides, the study was also carried out to evaluate the effect of storage, and packaging material on shelf life incorporated noodles. The findings showed that the protein-based pasta performed better than the standard control. We compared the different packaging materials such as high-density polyethylene (HDPE), and low-density polyethylene and found the former was suitable ones.

Customer Focussed – Ingredient (Enriched Raw material), Nutrients, Nutraceutical Formulation

Evaluation of shelf stability, microbiology, nutrition Analyses, Sensory Testing Rheological properties, and more

customer-commissioned production  – delivery in one batch with full shelf life

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