## 3 Results and Discussion
### Sensory Analysis  
Table 3 presents the results of sensory evaluations of fried instant noodles with the addition of rice protein and rice protein with TGase. After the sensory scoring, no significant differences were found in the results of the quality distinguishing features. The highest score was given to instant noodles with 1% and 3% additions of protein and a 2% addition of TGase, as well as the control sample. Table 4 presents the results of the sensory evaluation of fried noodles with the additions of hemp protein and hemp protein with TGase. There were no significant differences in the assessment of their smell before cooking. The other quality features differed significantly. Despite the color and characteristic taste, the instant noodles with additives received a large number of points in the sensory evaluation. The control sample received the highest number of points. On the other hand, the lowest number of points for appearance before (4.2) and after cooking (4.3), as well as taste and smell after cooking (4.2), was obtained for instant noodles with 5% protein. With the increases in the levels of additives, instant noodles received fewer points for all quality characteristics. The addition of TGase resulted in better scores in the sensory evaluation. Figure 8: Average firmness values of hydrated instant noodles with the addition of rice protein, hemp protein and TGase (CS—control sample, RP—rice protein, RP+1%TG—rice protein with 1% TGase, RP+2%TG—rice protein with 2% TGase, HP—hemp protein, HP+1%TG—hemp protein with 1% TGase, HP+2%TG—hemp protein with 2% TGase). Columns correspond to various additions of rice protein. Mean values denoted by different letters (**a**–**g**) represent statistically significant differences between variables (_p_ < 0.05). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Parameter**} \\ \cline{3-6}  & **[\%]** & \multicolumn{2}{c}{**Appearance**} & \multicolumn{1}{c}{**Smell before**} & \multicolumn{1}{c}{**Appearance after**} & \multicolumn{1}{c}{**Smell and Taste**} \\  & **before Cooking** & \multicolumn{1}{c}{**Cooking**} & \multicolumn{1}{c}{**Cooking**} & \multicolumn{1}{c}{**Cooking**} & \multicolumn{1}{c}{**after Cooking**} \\ \hline Control sample & 0 & 4.8 \({}^{\text{b}}\) & 4.9 \({}^{\text{a}}\) & 4.8 \({}^{\text{ab}}\) & 4.8 \({}^{\text{ab}}\) \\ \hline  & 1  
The PCA results show that analyzed samples can be clustered into four distinctive groups. One of them consisted of noodle samples containing additions of hemp protein in amounts higher than 3%. The second cluster contained mostly noodles with various hemp protein additions with 1% TGase. The next cluster contained noodles with rice protein additions in amounts higher than 3% and instant noodles with low additions of hemp protein. The last cluster consisted of instant noodles with additions of rice protein and TGase in amounts of 1% and 2%. The obtained clusters distinguished samples with different types of protein and amounts of TGase added. Instant noodle samples with the addition of rice protein without TGase were characterized by higher levels of fat, lower levels of water content, and higher level of firmness. Additionally, appearance and smell before and after cooking were not positively accepted and were not intense. The control sample was characterized by the highest level of color and highest level of sensory parameters among the analyzed noodles, but was also correlated with higher amounts of fat than other samples. Samples containing TGase were associated with a better appearance than samples without TGase, the level of fat was lower, and firmness as well as water content were higher in comparison to samples without TGase. The addition of TGase together with rice protein resulted in better organoleptic features than other samples. In contrast, the addition of hemp proteins with 2% TGase resulted in better physicochemical properties, such as higher water content, firmness and adhesiveness.