Author(s): P Bhuvaneshwari

Abstract:
This research explores the formulation of red rice noodles enriched with soy flour to improve their nutritional value. Red rice is a rich in antioxidants, fiber and minerals, while soy flour provides high-quality protein, essential amino acids, and micronutrients. The formulation of fortified noodles was optimized by incorporating varying proportions of soy flour into red rice flour to assess its impact on nutritional composition, texture, and sensory attributes. The final product was evaluated consumer acceptability. The results indicate that fortification significantly improves the protein content and overall nutritional value without compromising taste and texture. Noodles was prepared by incorporating soy flour at different level. The prepared noodles were evaluated for various sensory characteristic with 5 members. The data which gives clear idea about sensory scores. This research highlights the potential of red rice–soy flour noodles as a cost-effective, sustainable, and nutritious alternative to conventional noodles. The present study aimed to develop a product using red rice, which was then assessed for acceptability and organoleptic qualities.