Valorization of ultrasound assisted restructured soy protein: Impact on the quality characteristics of instant noodles

Abstract The food application of ultrasound-assisted restructured soy protein (re-SP) was evaluated by analyzing the impact on functional, textural, sensorial, in-vitro protein digestibility (IVPD), thermal, rheological, and morphological attributes of instant noodles. The incorporation of re-SP significantly (P ≤ 0.05) increased the water absorption capacity, water solubility index, oil binding, and gelation capacity of the semolina, and also considerably (P ≤ 0.05) altered the pasting profile. The re-SP also facilitated the mixing, binding, balls, and sheets forming behavior of dough. Rheological results also validated the impact of re-SP on the handling properties of dough as the storage (G') and loss (G'') modulus showed a constant optimum increasing trend with frequency. The re-SP significantly (P ≤ 0.05) decreased the cooking loss (about 9.5%–17%) and increased the hardness, springiness, cohesiveness, gumminess, chewiness, resilience, and overall acceptability thus, imparting the structural strength and integrity with their resistance to wear and tear during handling and manufacturing. The re-SP also significantly (P ≤ 0.05) altered the thermal behavior and showed higher IVPD (87.07 ± 0.41). The increased network continuity and noodles’ structure with compact and closed integrity, confirmed from morphology, also validated the adequacy for re-SP fortification.