Effect of incorporation of drumstick leaf powder and defatted soybean flour on texture, colour and organoleptic evaluation of instant noodles

Refined wheat flour (RWF) was blended with drumstick leaf powder (DLP) and defatted soybean flour (DSF) to prepare instant noodles. Prepared instant noodles were evaluated for texture of raw and cooked noodles, L* a* b* values and organoleptic parameters.