Development of Functional Noodles by addition of Root Vegetable Starch of Vegetable Protein Dried Noodle Using Tofu

• Research goal: Development of highly nutritious plant-based food resources with enhanced functionalities
• Experiments

- Evaluation antioxidant activities(DPPH, ORAC, ABTS) by active ingredients derived from root vegetables containing starch

- Extension shelf life of Tofu noodle addition root vegetables(arrowroot, Chinese yam, lotus root, smilax china, taro)

- Evaluation of nutrients bioaccessibility by in vitro digestions of Tofu noodle

- Improvement nutrients absorption and digestion of proteins and starch