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The present investigation aims to extrude a value-added noodle product from wheat flour and protein using Single-screw-extruder. The protein used was extracted from a low-cost Bombay Duck (Harpodon nehereus L.) fish following salt extraction process, which in natural condition has some unattractive odor. For the study, five fish protein enriched samples (with a protein concentration of 12.50, 13.99, 14.44, 15.08, and 15.88% respectively) with a control sample (0% fish protein) were prepared for finding the optimum quality. The prepared samples were compared with the commercially available samples in most of the qualities studied such as cooking, textural and morphological study. The cooking properties are found to be optimum in terms of cooking time, cooking loss, swelling index, water absorption, and expansion ratio. The textural properties like Hardness, Gumminess, and Chewiness increase with an increase in protein content of the product. Further, the morphological study gives the evidence of formulating better-interacted wheat flour and protein noodles. | Development of bombay duck fish based protein enriched extruded noodles: A candidate for tailored noodles quality
