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Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles. The aim of this study was to examine the effect of the CTFE amount (0–30%) on the color, texture, phytochemicals, and sensory quality of both dried and cooked noodles. Dried noodles with 30% CTFE had the highest total anthocyanins (9.48 μg/g), polyphenols (612 μg/g), DPPH radical scavenging capacity (165 μg TE/g), and reducing power (2203 μg TE/g). Cooking resulted in a significant decrease in the anthocyanin levels and blue color, while also increasing the greenness of the noodle. Both dried and cooked noodles with 20–30% CTFE showed a significantly higher color preference compared to the control sample. Despite a significant reduction in the cutting force, tensile strength, and extensibility of cooked noodles with 20–30% CTFE, the sensory attributes such as flavor, texture, and overall preferences were similar to those of noodles with 0–30% CTFE. Blue noodles with high phytochemicals, antioxidant activities, and desirable sensory qualities can be produced by the incorporation of 20–30% CTFE. [ABSTRACT FROM AUTHOR]

Pitaya peel, a by‐product during processing, contains many phytochemicals. To make good use of it, an approach of adding pitaya peel powder (PPP) to noodle as a bioactive ingredient was applied. The objective of this study was to investigate the effect of PPP level (0%‐9%) on phytochemical, textural, and sensory properties of noodle. With an increase in the PPP level, 2, 2‐diphenyl‐1‐picrylhydrazyl radical radical scavenging capacity, free polyphenols, and total betacyanins of noodle were enhanced. PPP‐enriched noodle had a redder and darker color. The color of dried noodle was relatively stable during storage, while cooking led to an obvious decrease in betacyanin content and redness of noodle. A higher PPP level significantly reduced extensibility and elasticity of the noodle, but increased tensile strength, cutting force, and cooking loss. Noodle with 0%‐6% PPP had similar sensory scores in overall preference. Healthy and colorful noodle enriched with 3%‐6% PPP had acceptable sensory quality and higher bioactive components. Practical applications: Consumption of food products made with natural ingredients having more phytochemicals is beneficial to health and fits the current trend in food market. After juice processing, pitaya peels are generally discarded as a waste. Since the peels contain lots of phytochemicals including dietary fibers, betacyanins, and polyphenols, pitaya peels were utilized and prepared into pitaya peel powder (PPP) in this study. Increased consumption of PPP‐enriched noodle is proposed for health reasons. The study demonstrated PPP as a bioactive ingredient can be utilized in noodle products. Healthy noodle having good nutritional and sensory quality could be manufactured using PPP. [ABSTRACT FROM AUTHOR]

Textural and rheological properties of raw, dried, and cooked noodles with microbial transglutaminase were evaluated by an instrumental texture analyser. Generally, the strength of the noodles significantly increased with microbial transglutaminase concentration from 0 to 1.0%. The cutting force of raw noodle is a good indicator to predict the strength of dried and cooked noodle products. Mechanical stress relaxation data of cooked noodles were fitted well by both Maxwell and Peleg-Normand models. The fitted parameters, λ1and k2, were more sensitive to the changes in viscoelastic properties than k1and %SR. Significant correlations were found between textural characteristics and stress relaxation parameters. Results of this study suggest that dried or cooked noodle with good quality can be produced by incubating with 0.5–1.0% microbial transglutaminase for 30 min at 30 °C. [ABSTRACT FROM AUTHOR]