Plant-Based Protein Noodle Formula

₹12500-37500 INR

Lukket

Slået op 18 dage siden

₹12500-37500 INR

Betales ved levering

My goal is to create a shelf-stable instant noodle that genuinely improves health benefits by packing in a high level of plant-based protein without compromising convenience or flavour. I already know the emphasis is on protein density rather than low-carb positioning or cost cutting, so every decision—from starch blend to seasoning sachet—needs to serve that purpose. What I need from you is a complete formulation package: • A balanced dry-mix dough recipe that reaches at least 20 g protein per 80 g finished noodles using plant proteins such as pea, fava, mung, or other clean-label isolates/concentrates, without any new taste in the noodles being introduced. Noodles should have a neutral taste. • Recommendations on functional binders, hydrocolloids, or extrusion parameters that keep texture springy after a three-minute soak. • Pilot-scale process instructions, including drying time/temperature and critical control points for shelf life ≥ 12 months. Acceptance criteria: the lab-scale prototype must meet the stated protein target, pass a simple sensory check for chewiness and flavour neutrality, and rehydrate fully within three minutes in 95 °C water.

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Food Safety

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Projekt-ID: 40260561

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Aktiv 18 dage siden

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2 freelancere byder i gennemsnit ₹35.000 INR på dette job

@nankitas

I am food consultant and can developed products as per you requirement. We'll versed with food norms and processing

₹45.000 INR på 7 dage

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@elueboe

Hello, I am a food scientist and product development specialist with experience in plant-based formulations and shelf-stable foods. I can develop your high-protein instant noodle from lab to pilot scale, ensuring ≥20 g protein per 80 g serving without compromising chewiness, neutral flavor, or convenience. For example, a lab-scale prototype could use a blend of pea, fava, and mung protein isolates with high-gluten wheat and tapioca starch, plus 0.5% xanthan and 0.5% guar gum to maintain springy texture. Drying would target 10–12% moisture, allowing full rehydration in 95 °C water within 3 minutes while keeping shelf life ≥12 months. I provide: Dry-mix formulation achieving your protein target Functional binder and extrusion recommendations Pilot-scale processing instructions with critical control points Sensory checks for chewiness, flavor neutrality, and rehydration I can deliver a detailed, ready-to-test formulation with step-by-step instructions and QC parameters to move quickly from prototype to pilot testing. I am confident in providing a technically sound, practical solution that meets your nutritional and functional goals. Best regards.

₹25.000 INR på 7 dage