Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour. (15th November 2021)

• Record Type: Journal Article
• Authors: Duan, Yiting; Zhou, Sheng; Liu, Rui; Wen, Yuxiu; Xing, Yanan; Yu, Xiuzhu
• Is Part Of: International journal of food science & technology. Volume 57:Number 1(2022)
• Page Start: 676
• Page End: 683
• Publication Date: 2021-11-15
• Subjects: Antioxidant activity -- Chinese dried noodles -- flaxseed flour -- microcosmic -- sensory evaluation -- texture analysis; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15449
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Chinese dried noodles (CHDNs) were fortified with unhulled flaxseed flour (UHFF) and hulled flaxseed flour (HFF), and textures, antioxidant activities, sensory properties and microstructure were investigated. The optimal levels of UHFF and HFF added to CHDNs were 5% and 10%, respectively. Compared with HFF, UHFF addition enhanced the in vitro antioxidant activities but significantly decreased the colour of CHDNs. The addition of UHFF and HFF increased the cooking loss and decreased the hardness, firmness force, tensile strength and fracture distance ratio of cooked CHDNs in a dose‐dependent manner. The addition of levels of 5% UHFF, as well 5% and 10% HFF increased the flaxseed aroma of CHDNs. Both UHFF and HFF decreased the gaps in the internal structure of CHDNs. UHFF remarkably increased the roughness of CHDNs compared with HFF. In summary, UHFF and HFF have the potential to improve the overall quality of CHDNs without compromising the eating quality. Abstract : The flaxseed was hulled, next, the impacts of UHFF and HFF on the cooking, textural and colour properties; in vitro antioxidant activities; sensory features; and microcosmic structure of CHDNs were studied.