Table 3.

Study and main findings of vegetable and fruit by-products utilization as functional ingredients in development of noodles.

Product developed	Vegetable and fruit by-products	Study and main findings	References
Low glycemic index (GI) noodles	Legume seed coat	Legume seed coat (Bengal gram) and broken rice were incorporated for the development of low glycemic index noodles. The incorporation of legume seed coat significantly increased the moisture, crude fiber and ash content of noodles. Besides, the total dietary fiber of noodles increased from 5.86 to 9.10% with the incorporation of legume seed coat, in which 2.30% are soluble fiber and 6.80% are insoluble fiber. The incorporation of legume seed coat significantly decreased the glycemic index of noodles, from 66.43 to 56.13.	(81)
Wheat noodles	Pomegranate peel (PGP)	In this study, 0, 0.75, and 1.50% of pomegranate peel (PGP) were incorporated in wheat noodles. The DPPH radical scavenging activity of wheat noodles increased from 23.20% (0% PGP) to 95.16% (1.50% PGP). Besides, the pH of wheat noodles was significantly decreased with the increasing amount of PGP. The color and texture of wheat noodles were altered with the incorporation of PGP, where fortified noodles were darker and harder. Based on the sensory evaluation, no significant difference was shown in terms of firmness and stickiness of all samples.	(82)
Noodles	Apricot kernels (AK)	In the study, 5, 10, 15, 20% of apricot kernel (AK) were incorporated in making noodles. An increased amount of AK being incorporated increased the ash (0.69–1.00%), lipid (0.4–10.6%) and protein (11.5–14.5%). Besides, the color of dried noodles incorporated with up to 15% AK showed no significant difference with control. Nevertheless, the color of raw noodles and cooked noodles were altered with such incorporation. The authors found that the optimum cooking time of noodles decreased with increasing AK amount being incorporated and the total acceptability of noodles decreased with increasing AK addition.	(83)