Innovations in Noodle Formulation for Enhanced Nutrition: A Review

Abstract

Extrusion is a mechanical operation in which hydrated dough is subjected to controlled pressure and shear to form continuous noodle strands. Noodles are one of the convenient foods produced by the extrusion process. Enhancing the nutritional quality of noodles has gained significant attention in recent years to meet consumer demand for healthier alternatives. Pumpkin (Cucurbita maxima) is rich in dietary fiber and antioxidants like β-carotene, macronutrients such as carbohydrates & protein, vitamins, and minerals.Oats contribute significant amounts of β-glucan, a physiologically active soluble fiber known for modulating cholesterol metabolism. Our project primarily focuses on adding pumpkin and oats to the noodles, which improve their nutritional profile and aesthetic appeal because they contain β-carotene and β-glucan.