## 3 Results and Discussion
### Glycemic Index of SPI Noodles
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multirow{2}{*}{**Hardness (g)**} & \multirow{2}{*}{**Cohesiveness**} & **Tensile** & **Adhesiveness** & **Springiness** & **Gumminess** & **Chewiness** \\  & & & **Strength (g)** & **(mJ)** & **(mm)** & **(g)** & **(mJ)** \\ \hline Noodles & \(30.17\pm 1.15\) \({}^{\text{a}}\) & 0.88 \(\pm\) 0.14 \({}^{\text{a}}\) & 82.67 \(\pm\) 6.05 \({}^{\text{a}}\) & 0.17 \(\pm\) 0.03 \({}^{\text{a}}\) & 7.62 \(\pm\) 0.30 \({}^{\text{a}}\) & 13.4 \(\pm\) 0.99 \({}^{\text{a}}\) & 0.58 \(\pm\) 0.19 \({}^{\text{a}}\) \\ \hline \(5\%\) SPI & \multirow{2}{*}{\(26.5\pm 1.41\)\({}^{\text{b}}\)} & \multirow{2}{*}{\(0.54\pm 0.10\)\({}^{\text{ab}}\)} & \multirow{2}{*}{71.33 \(\pm\) 5.97 \({}^{\text{b}}\)} & \multirow{2}{*}{0.16 \(\pm\) 0.08 \({}^{\text{a}}\)} & \multirow{2}{*}{7.25 \(\pm\) 0.30 \({}^{\text{a}}\)} & \multirow{2}{*}{10.15 \(\pm\) 0.21 \({}^{\text{a}}\)} & \multirow{2}{*}{0.53 \(\pm\) 0.11 \({}^{\text{a}}\)} \\  & & & & & & & \\ \hline \(10\%\) SPI & \multirow{2}{*}{\(24.5\pm 0.00\)\({}^{\text{b}}\)} & \multirow{2}{*}{0.52 \(\pm\) 0.32 \({}^{\text{ab}}\)} & \multirow{2}{*}{55.33 \(\pm\) 1.61 \({}^{\text{c}}\)} & \multirow{2}{*}{0.09 \(\pm\) 0.03 \({}^{\text{b}}\)} & \multirow{2}{*}{7.02 \(\pm\) 1.49 \({}^{\text{a}}\)} & \multirow{2}{*}{10.83 \(\pm\) 6.11 \({}^{\text{a}}\)} & \multirow{2}{*}{0.27 \(\pm\) 0.09 \({}^{\text{b}}\)} \\  & & & & & & & \\ \hline \(15\%\) SPI & \multirow{2}{*}{\(20.5\pm 2.78\)\({}^{\text{c}}\)} & \multirow{2}{*}{0.51 \(\pm\) 0.15 \({}^{\text{b}}\)} & \multirow{2}{*}{40.83 \(\pm\) 1.04 \({}^{\text{d}}\)} & \multirow{2}{*}{0.08 \(\pm\) 0.02 \({}^{\text{b}}\)} & \multirow{2}{*}{6.89 \(\pm\) 0.09 \({}^{\text{a}}\)} & \multirow{2}{*}{9.83 \(\pm\) 2.22 \({}^{\text{a}}\)} & \multirow{2}{*}{0.20 \(\pm\) 0.01 \({}^{\text{b}}\)} \\  & & & & & & & \\ \hline \(20\%\) SPI & \multirow{2}{*}{\(19.83\pm 1.26\)\({}^{\text{c}}\)} & \multirow{2}{*}{0.48 \(\pm\) 0.03 \({}^{\text{b}}\)} & \multirow{2}{*}{0.4} & \multirow{2}{*}{0.06 \(\pm\) 0.04 \({}^{\text{b}}\)} & \multirow{2}{*}{4.54 \(\pm\) 0.39 \({}^{\text{b}}\)} & \multirow{2}{*}{10.2 \(\pm\) 0.85 \({}^{\text{a}}\)} & \multirow{2}{*}{0.09 \(\pm\) 0.01 \({}^{\text{b}}\)} \\  & & & & & & & \\ \hline \end{tabular} The Tukey–Kramer HSD test was applied to compare means for all pairs. Data are expressed as mean \(\pm\) SD (n = 3). Means followed by different letters are significantly different at \(p<\) 0.05.  
\end{table} 
Table 4: Texture properties of noodles with different proportions of SPI. \begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multirow{2}{*}{**Flavor**} & \multirow{2}{*}{**Taste**} & **Overall** \\  & & & **Acceptability** \\ \hline Noodles (control) & 6.30 \(\pm\) 1.12 \({}^{\text{a}}\) & 7.01 \(\pm\) 0.91 \({}^{\text{a}}\) & 6.97 \(\pm\) 0.93 \({}^{\text{a}}\) \\  & 5\(\%\) SPI noodles & 5.90 \(\pm\) 1.35 \({}^{\text{ab}}\) & 6.37 \(\pm\) 1.27 \({}^{\text{a}}\) & 6.37 \(\pm\) 1.22 \({}^{\text{a}}\) \\  & 10\(\%\) SPI noodles & 5.34 \(\pm\) 1.42 \({}^{\text{bc}}\) & 5.31 \(\pm\) 1.44 \({}^{\text{b}}\) & 5.38 \(\pm\) 1.57 \({}^{\text{b}}\) \\  & 15\(\%\) SPI noodles & 5.00 \(\pm\) 1.44 \({}^{\text{c}}\) & 4.17 \(\pm\) 1.68 \({}^{\text{c}}\) & 4.70 \(\pm\) 1.68 \({}^{\text{bc}}\) \\  & 20\(\%\) SPI noodles & 4.67 \(\pm\) 1.65 \({}^{\text{c}}\) & 3.73 \(\pm\) 1.76 \({}^{\text{c}}\) & 4.23 \(\pm\) 1.85 \({}^{\text{c}}\) \\ \hline \end{tabular} The Tukey–Kramer HSD test was applied to compare means for all pairs. Data are expressed as mean \(\pm\) SD (n = 30). Means followed by different letters are significantly different at \(p<\) 0.05.  
\end{table} 
Table 5: Sensory evaluation of noodles with different proportion of SPI. (13.2%) and gluten (2.95%)) compared to control noodles made from only refined wheat flour. In the case of multigrain noodles, the protein content was increased to 17% from 13%, whereas GI was decreased to 31 from 40 compared to control noodles [12].