Optimization of formulation and processing conditions for the production of functional noodles containing orange‐fleshed sweet potatoes and biofortified beans

The global demand for noodles continues to increase due to their convenience, wide appeal, and affordability. Instant noodles, in particular, are popular for their easy preparation. With annual consumption reaching 106 billion servings in 2019, there is a growing awareness of the importance of healthy food options. However, most noodle types currently available commercially are of low nutritional value. This study sought to develop a protocol for the production of functional noodles consisting of orange-fleshed sweet potatoes (OFSP) puree and biofortified bean powder (BBP). Response surface methodology (RSM) was used to optimize product formulation and processing parameters. Reduced quartic models were found to adequately represent the relationship between dependent variables (hardness, moisture, protein, dietary fiber, iron, and zinc content) and independent variables (dough thickness, drying temperature, and drying time).