Enhancing Noodle Nutrition: Exploring Alternatives to Wheat Flour

Noodles have been a staple food in many Asian countries for thousands of years, making up approximately 40% of flour usage. However, traditional noodles made from wheat flour, water, and salt lack essential nutrients such as dietary fiber, vitamins, and minerals, making it difficult to meet the nutritional needs of modern consumers. To address this issue, several investigators have suggested substituting part of the wheat flour with other natural components such as amaranth starch, purple yam flour, pitaya peel powder, and mushroom powder. These alternative ingredients have the potential to improve the nutritional value of noodles and meet the demands of health-conscious consumers.