Fig. 1.

Sensory profiles of noodles prepared with modified ingredients. CON control noodles with 100% T. durum, DI(9.0) T. dicoccum flour modified with pH 9.0, RF(9.0) Rajma flour (20%) with T. durum modified with pH 9.0, OF (SUC) Oats flour (30%) with T. durum modified with succinic anhydride, GP (OCT) Guar powder (10%) with T. durum modified with octenyl–succinic anhydride. Ambient condition: A (30 days), B (60 days), C (90 days), D (120 days), E (150 days) and F (180 days); Accelerated condition: G (30 days), H (60 days), I (90 days), J (120 days), K (150 days) and L (180 days)