MUMBAI, India, June 30 -- Intellectual Property India has published a patent application (202641075853 A) filed by Paavai Engineering College; and Mr. K. Naveenkanth on June 19, 2026, for Development Of Starch Enriched Flavoured Noodles By Using Tapioca.
Inventors include Ms. T. Lisha; Ms. M. Manshri; Ms. K. S. Nikitha; and Ms. C. Vidhya.
The application for the patent was published on June 26, 2026, under issue no. 26/2026.
Abstract: The present invention discloses a starch-enriched flavoured noodle formulation and method of preparation incorporating tapioca starch extracted from Manihot esculenta roots, wheat flour (Triticum aestivum), Indian borage leaf powder (Coleus amboinicus), and beetroot powder (Beta vulgaris) to deliver enhanced nutritional, functional, and sensory properties relative to conventional wheat noodle products. Three formulations are provided: a base tapioca-wheat formulation (Sample A), an Indian borage-enriched formulation (Sample B), and a fully functional formulation comprising both Indian borage and beetroot powders (Sample C). Tapioca starch is extracted through a multi-step wet extraction process, while Indian borage and beetroot powders are prepared through controlled low-temperature drying and grinding procedures that preserve bioactive constituents. Noodle dough is prepared by uniform blending of dry ingredients, incremental hydration, kneading, sheeting, and cutting. Phytochemical characterization confirmed the presence of alkaloids (32.5%), flavonoids (21.4%), steroids, and terpenoids in the formulated product. Quantitative analysis established carbohydrate content of 82.7%, protein content of 1.45%, and total dietary fiber content of 0.60%. Physicochemical analysis determined ash content of 1.26%, pH of 6.27, and mineral content comprising calcium (28.40 mg/100g), iron (3.10 mg/100g), and zinc (2.50 mg/100g). The incorporation of Indian borage confers natural antimicrobial and antioxidant functionality, while beetroot powder provides a natural red-brown coloration from betalain pigments and additional antioxidant activity, collectively eliminating the need for synthetic colorants, preservatives, or functional additives. The formulation represents a cost-effective, environmentally sustainable, and nutritionally superior functional food product suitable for all consumer age groups.
Disclaimer: Curated by HT Syndication.
