## 3 Results and Discussion
### Water Content  
Water content is a very important parameter related to food quality, and in the case of instant noodles, it affects its storage suitability [40]. During the frying process of instant noodles, the water content decreased from an initial 30-40% to a final 2-5% [3; 20]. The obtained results of the water content of instant noodles with the additions of rice protein, rice protein and TGase were in the range of 2.33-4.29%, and in the case of instant noodles with the addition of hemp protein, hemp protein and TGase was in the range from 2.33% to 4.36%. The above results follow acceptable standards: according to [PERSON] et al. [41], the water content of instant noodles should be within the range from 3% to 5%.  
[PERSON] et al. [42] obtained similar relationships, and according to the authors, the cross-linking of glutamine and lysine with TGase may lead to water binding and increases the ability to retain moisture in the dough.  
A significant effect of the addition of rice protein, hemp protein and TGase on the values of water content was found (Figure 1). The water content of the control sample was 2.33%. It was noticed that regardless of the type and amount of additive used, both instant noodles with the addition of rice protein, as well as instant noodles with the addition of hemp protein, contained more water than the control sample.  
The water content in instant noodles with the addition of rice protein, rice protein and TGase ranged from 2.60% to 4.29%. The highest water content was found in instant noodles with a 5% addition of rice protein and 1% addition of TGase. In the case of these instant noodles, it was observed that with the increase in the protein addition and the 1% addition of TGase, the water content increased. The addition of TGase increased the water content in instant noodles with 4% and 5% protein.  
Instant noodles with the addition of hemp protein and hemp protein with TGase contained 2.61% to 4.36% water. The highest water content was obtained for instant noodles with 5% hemp protein and 2% TGase. It was observed that the addition of TGase increased the water content in instant noodles with the addition of hemp protein.  
The obtained water content results were similar to the results obtained by [PERSON] and [PERSON] [16], which ranged from 2.67% to 4.10%. According to [PERSON] and [PERSON] [43], the water content in instant noodles should be from 2.73% up to 9.44%.  
According to [PERSON] et al. [44], elimination of the amide group from glutamine (resulting from the activity of TGase) and its conversion to glutamic acid may result in increased water absorption. Glutamate acid reduces hydrophobicity, resulting in increased water absorption. On the other hand, [PERSON] et al. [42] believe that the cross-linking of glutamine and lysine by TGase may lead to water binding and increase the moisture retention capacity in the dough.  
According to the standard [45], the water content in instant noodles should be below 12.5%. A higher value may cause mold and fungus growth [40]. On the basis of the  
Figure 1: Average values of water contents in instant noodles with the additions 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**–**d**) represent statistically significant differences between variables (water content and samples) (_p_ < 0.05).  
conducted research, it was found that all instant noodles had a water content consistent with the requirements stated in the standard.