noodles in terms of the total phenolic (TP) content and inhibition of peroxidation.
Noodle incorporated with 30% BF and added oat b-glucan showed the lowest GI and carbohydrate digestibility
rate, and higher concentrations of essential minerals (magnesium, calcium, potassium and phosphorus)
and proximate components, with the exception of crude fat, when compared to the control.
Sensory evaluation indicated that the quality of the 30% BF-substituted noodle was comparable to the