Ultrasound-modified whey protein-enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes.

Instant noodles enriched with ultrasound-modified whey protein (WP) were characterized for physical, technological, rheological, cooking, thermal, in vitro protein digestibility ( IVPD ), morphological, and sensory attributes to access the compatibility of ultrasound for actual food matrix. Semolina with sonicated WP (SWP) showed significantly ( p  < .05) higher water absorption capacity (1.586 g/g) than semolina with raw WP (1.512 g/g). Semolina with SWP also showed a significantly higher water solubility index, oil binding, and firmer gel, even at 5% concentration. The addition of SWP positively impacted pasting properties and improved dough handling, as also supported by the constantly increasing storage ( G ') and loss ( G ″) modulus. SWP significantly decreased the cooking loss (7.48%) and considerably increased cooking weight (13.80%), water uptake ratio (14.35%), noodle diameter, expansion (4.47%), hardness, springiness, gumminess, and chewiness of instant noodles. Thus, the instant noodles containing SWP imparted high resistance to tear and wear to noodle strands. The improved thermal, IVPD (90.46%), and acceptability with excellent structural (morphology) integrity authenticate SWP as a quality protein source for enrichment.