Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics.

The aim of this study was to evaluate the shelf-life and sensory characteristics of a functional instant noodle preparation designed to be used in emergencies as a tactical ration. Instant noodles were selected for their global acceptability and ease of preparation. In this study, semolina flour was used as the main ingredient, and soy protein isolate was added to increase the protein content.