Fortification of Noodle with Different Additives of Flour

Fortification of foods is the addition of absent, present or deficient nutritional ingredients and is to improve their properties. Recently, studies on the functional, nutritious and sensory quality properties of foods have increased. Eri？te (noodle) is a favorable semi-finished foodstuff for fortification of foods due to its low cost, simple production technology and maintenance for a long time as well as its nutritious property. In the production of functional noodle, fortification is obtained by the addition of fruit, vegetable, legume flour additives, protein concentrates, vitamins, minerals and functional ingredients like this. In this review, various studies on the improvement of nutritional properties, textural and dietary fiber properties of noodles and fortification of noodles by different additives of flour are summarized