Production of high protein quality noodles using wheat flour fortified with different protein products from lupine

Abstract Physicochemical, cooking quality and sensory characteristics of noodles fortified by whole lupine meal (WLM) and defatted lupine meal (DLM) as different protein products were evaluated. Optimum cooking time significantly decreased with increasing the replacement levels. The prepared noodles contained 10% WLM or DLM had swelling indices similar to that in the control sample. The higher cooking yield was observed in prepared noodles using 20% WLM or DLM. The cooking loss was improved when using DLM with significant ( p p  > 0.05) differences compared to the control sample.