1. Effects of Flaxseed Powder on the Quality and Digestive Characteristics of Noodles
- Author
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Beibei WANG, Yongshun ZHANG, Hongtao GUO, Xiaodong SUN, Xianqing HUANG, Lin CHENG, Ge BAI, and Yan MA
- Subjects
flaxseed ,noodle ,color ,texture characteristics ,cooking characteristics ,sensory evaluation ,digestive characteristics ,Food processing and manufacture ,TP368-456 - Abstract
To investigate the effects of different amounts of flaxseed powder on the quality and digestive characteristics of noodles, flaxseed powder (0~15%) was added to wheat flour to investigate the changes in the appearance, texture, cooking, sensory, and digestive characteristics of noodles. Results showed that with the increase of the proportion of flaxseed powder, the appearance color of the noodles was deepened, the chewability and resilience of the noodles increased first and then decreased, and the hardness, elasticity and cohesion of the noodles were significantly decreased (P
- Published
- 2024
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