Publisher's Synopsis
Noodles are popular food product in many Asian countries. Noodle consumption is on rise because of convenience, reasonable price, longer shelf life, less cooking time and desirable taste. Instant noodles have become internationally recognized food. Rapid industrialization and fast-tracked urbanization have collectively boosted the demand for instant noodles globally. In the present investigation sincere efforts are made to develop extruded noodles which are superimposing on nutritional goodness and leading one step ahead in their production emphasizing on smart nutrition. Noodle consumption trend appeared to be in sun rising phase and requires technological stimulation through new product development. Instant noodles recorded its popularity amongst all the age groups of consumers. The comparatively poor nutritional status of existing instant noodles, coiling around richness in carbohydrates, frying driven consumption status leading to high fat and deficiency of recommended dietary allowance base crude fibre, vitamins and minerals. It has eventually evoked the need of enrichment and fortification with vegetables.
