The substitution of the noodle is one of the strategy to enhance the acceptance of the product, instead of increasing of nutrition. Sweet potato flour (SPF) with high content of carbohydrate and rice bran (RB) have rich of active compounds. This study aims to evaluate the sensory profile in different concentrations of SPF (35, 30, and 25 %) and RB (10, 15, and 20 %) with and without the addition of mushroom flour. We used mushroom flour in order minimize the bitter taste of final product. The process of noodle production according previous studies with modifications. Projective Mapping (Napping) with 75 naïve panellists were performed to evaluate the colour, taste, flavour and the texture of six samples and one commercial product as a benchmark. The results showed that the noodles substituted with 35% of SPF and 10% of RB without mushroom flour had the nearest value with the benchmark. This was indicated to be preferable as compared to other samples. Moreover, the addition of RB resulted the lower consumer acceptance owing to the bitter taste. Furthermore, the addition of mushroom flour did not provide the influence against the selection of the noodles.