Abstract
Asian noodles are traditional foods that have emanated from eastern Asia. In their most popular forms, many of these noodles have distinct quality attributes that may be somewhat at odds with the quality attributes of wholegrain or fiber-enriched alternatives. Wheat flour noodles can be supplemented with a range of materials that can boost fiber or resistant starch contents, with beneficial health outcomes for consumers. A key factor in promoting the fiber-enriched alternatives is to stop holding them to the standards of appearance and texture established for refined flour versions. Similarly, non-wheat noodles may be supplemented to increase fiber levels. Maybe more advantageously, there are opportunities to reformulate and to modify processing to increase the amount of resistant starch already available in some types of rice or starch noodles.
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