**4. Conclusions**

During a storage and stability study, food products may go through physical, chemical, and biochemical deterioration along with environmental condition, such as temperature and time range, which may cause changes in the product's physical, chemical, quality, and sensory attributes. These changes affect the safety of products and consumer acceptability. Hence, the quality and characteristics of the food products must be evaluated in a storage stability study to sustain the product's stability. In this study, during 24 months of storage at low temperatures (4 °C and −20 °C), cooking quality, fiber profile, and color did not differ from 0 months, with only minor differences in texture and sensory During a storage and stability study, food products may go through physical, chemical, and biochemical deterioration along with environmental condition, such as temperature and time range, which may cause changes in the product's physical, chemical, quality, and sensory attributes. These changes affect the safety of products and consumer acceptability. Hence, the quality and characteristics of the food products must be evaluated in a storage stability study to sustain the product's stability. In this study, during 24 months of storage at low temperatures (4 ◦C and −20 ◦C), cooking quality, fiber profile, and color did not differ from 0 months, with only minor differences in texture and sensory characteristics. Therefore, isomaltodextrin noodles could be stored at low temperature to preserve the product's functionality and quality.

**Supplementary Materials:** The following are available online at www.mdpi.com/xxx/s1, Figure S1. Storage stability study design of wheat noodles incorporated with isomaltodextrin, Table S1: Changes in indigestible dextrin (ID), resistant starch, IHMWDF, and SHMWDF of wheat noodles with maltodextrin during different storage period at 25 °C storage temperature, Table S2: Changes in indigestible dextrin (ID), resistant starch, IHMWDF, and SHMWDF of wheat noodles with maltodextrin during different storage period at 4 °C storage temperature. Table S3: Changes in indigestible dextrin (ID), resistant starch, IHMWDF, and SHMWDF of wheat noodles with maltodextrin during different storage period at −20 °C storage temperature. Table S4: Changes in indigestible dextrin

**Supplementary Materials:** The following are available online at https://www.mdpi.com/2223-7 747/10/3/578/s1, Figure S1. Storage stability study design of wheat noodles incorporated with isomaltodextrin, Table S1: Changes in indigestible dextrin (ID), resistant starch, IHMWDF, and SHMWDF of wheat noodles with maltodextrin during different storage period at 25 ◦C storage temperature, Table S2: Changes in indigestible dextrin (ID), resistant starch, IHMWDF, and SHMWDF of wheat noodles with maltodextrin during different storage period at 4 ◦C storage temperature. Table S3: Changes in indigestible dextrin (ID), resistant starch, IHMWDF, and SHMWDF of wheat noodles with maltodextrin during different storage period at −20 ◦C storage temperature. Table S4: Changes in indigestible dextrin (ID), resistant starch, IHMWDF, and SHMWDF of wheat noodles with maltodextrin during different storage period at 40 ◦C storage temperature.

**Author Contributions:** Conceptualization, Y.-W.H.; data curation, Y.-C.H.; formal analysis, D.-W.H.; funding acquisition, Y.-J.C. (Ya-Ju Chang); investigation, J.-C.T.; methodology, A.T.M.; project administration, P.-H.L.; validation, Z.-R.W.; writing—original draft, Y.-J.C. (Yung-Jia Chan); writing—review and editing, W.-C.L. All authors have read and agreed to the published version of the manuscript.

**Funding:** This study was supported by grants provided by the Pharma Power Biotech Company in Taiwan.

**Conflicts of Interest:** The authors declare no conflict of interest.
