A study on fortification oj tofu flour in instant noodle has been conducted. The objective of this study is to determine the effect of coju flour addition on the chemical, nutritional and physical properties as well as panelist acceptance of the instant noodles. It is found that fortification of 16% tofu increased protein content instant noodles to 18% (from 9%)'but decreased the in vitro protein digestibility from 58.7% to 46.8%.
A study on fortification oj tofu flour in instant noodle has been conducted. The objective of this study is to determine the effect of coju flour addition on the chemical, nutritional and physical properties as well as panelist acceptance of the instant noodles. It is found that fortification of 16% tofu increased protein content instant noodles to 18% (from 9%)'but decreased the in vitro protein digestibility from 58.7% to 46.8%.
A study on fortification oj tofu flour in instant noodle has been conducted. The objective of this study is to determine the effect of coju flour addition on the chemical, nutritional and physical properties as well as panelist acceptance of the instant noodles. It is found that fortification of 16% tofu increased protein content instant noodles to 18% (from 9%)'but decreased the in vitro protein digestibility from 58.7% to 46.8%.