Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles
This study provided a theoretical framework for the development of functional noodles based on effective utilization of resources and developmental trends in food nutrition and health. The effects of varying proportions (0%, 1%, 3%, 5%, 7%, and 9%) of sea buckthorn pomace on the quality, antioxidant...
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The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060322 |
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| author | Yongping QIN Peng ZENG Dandan FANG Lin CHEN |
| author_facet | Yongping QIN Peng ZENG Dandan FANG Lin CHEN |
| author_sort | Yongping QIN |
| collection | DOAJ |
| description | This study provided a theoretical framework for the development of functional noodles based on effective utilization of resources and developmental trends in food nutrition and health. The effects of varying proportions (0%, 1%, 3%, 5%, 7%, and 9%) of sea buckthorn pomace on the quality, antioxidant activity, and digestive attributes of noodles were studied. The results showed that the appearance color of noodles gradually darkened with an increase in sea buckthorn pomace proportion, and the water absorption rate and hardness of the noodles gradually increased to a maximum of 115.34% and 510.20 g at 9% sea buckthorn pomace, respectively. However, the cooking loss and strip breakage rates initially decreased but eventually increased to a minimum of 3.31% and 3.13% at 5% sea buckthorn pomace, respectively. The sensory score of noodles initially increased and subsequently decreased, reaching a maximum of 90 points at 5%. The breaking distance and maximum breaking force decreased significantly (P<0.05), by 56.16% and 21.42%, respectively, at 9%. However, the antioxidant activity of noodles significantly increased with an increase in sea buckthorn pomace proportion (P<0.05), and the highest levels of flavonoids and polyphenols were 0.264 and 0.086 mg/g, respectively, at 9%. Conversely, the starch digestion rate gradually slowed, and the glycemic index of the noodles obviously decreased between 3% and 9%. Comprehensive analyses of the effects of different proportions of sea buckthorn pomace on the cooking characteristics, sensory evaluation, texture property, antioxidant activity, and digestive attributes of noodles showed a significant improvement in the nutritional value, delicacy, and healthiness at 5% sea buckthorn pomace. |
| format | Article |
| id | doaj-art-417d8ac067b645d289c7af5db157f8e2 |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-417d8ac067b645d289c7af5db157f8e22025-08-20T01:51:14ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-05-01461011212110.13386/j.issn1002-0306.20240603222024060322-10Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of NoodlesYongping QIN0Peng ZENG1Dandan FANG2Lin CHEN3College of Food Science and Engineering, Xinjiang Institute of Technology, Aksu 843000, ChinaCollege of Food Science and Engineering, Xinjiang Institute of Technology, Aksu 843000, ChinaCollege of Food Science and Engineering, Xinjiang Institute of Technology, Aksu 843000, ChinaCollege of Food Science and Engineering, Xinjiang Institute of Technology, Aksu 843000, ChinaThis study provided a theoretical framework for the development of functional noodles based on effective utilization of resources and developmental trends in food nutrition and health. The effects of varying proportions (0%, 1%, 3%, 5%, 7%, and 9%) of sea buckthorn pomace on the quality, antioxidant activity, and digestive attributes of noodles were studied. The results showed that the appearance color of noodles gradually darkened with an increase in sea buckthorn pomace proportion, and the water absorption rate and hardness of the noodles gradually increased to a maximum of 115.34% and 510.20 g at 9% sea buckthorn pomace, respectively. However, the cooking loss and strip breakage rates initially decreased but eventually increased to a minimum of 3.31% and 3.13% at 5% sea buckthorn pomace, respectively. The sensory score of noodles initially increased and subsequently decreased, reaching a maximum of 90 points at 5%. The breaking distance and maximum breaking force decreased significantly (P<0.05), by 56.16% and 21.42%, respectively, at 9%. However, the antioxidant activity of noodles significantly increased with an increase in sea buckthorn pomace proportion (P<0.05), and the highest levels of flavonoids and polyphenols were 0.264 and 0.086 mg/g, respectively, at 9%. Conversely, the starch digestion rate gradually slowed, and the glycemic index of the noodles obviously decreased between 3% and 9%. Comprehensive analyses of the effects of different proportions of sea buckthorn pomace on the cooking characteristics, sensory evaluation, texture property, antioxidant activity, and digestive attributes of noodles showed a significant improvement in the nutritional value, delicacy, and healthiness at 5% sea buckthorn pomace.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060322sea buckthorn pomacenoodlesquality propertiesantioxidant activitydigestive attributes |
| spellingShingle | Yongping QIN Peng ZENG Dandan FANG Lin CHEN Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles Shipin gongye ke-ji sea buckthorn pomace noodles quality properties antioxidant activity digestive attributes |
| title | Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles |
| title_full | Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles |
| title_fullStr | Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles |
| title_full_unstemmed | Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles |
| title_short | Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles |
| title_sort | effect of sea buckthorn pomace addition on the quality and digestive attributes of noodles |
| topic | sea buckthorn pomace noodles quality properties antioxidant activity digestive attributes |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060322 |
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