Nutritional Enhancement of Rice Noodles with Watermeal (<i>Wolffia globosa</i>)
This study examined the impact of incorporating watermeal (<i>Wolffia globosa</i>) on the physicochemical characteristics, antioxidant activity, and starch and protein digestibility of rice noodles. The addition of watermeal powder (1, 3, 5%) significantly enhanced the nutritional and fu...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/7/1096 |
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| author | Nidthaya Seephua Yu Liu Hua Li Apichaya Bunyatratchata Onanong Phuseerit Sirithon Siriamornpun |
| author_facet | Nidthaya Seephua Yu Liu Hua Li Apichaya Bunyatratchata Onanong Phuseerit Sirithon Siriamornpun |
| author_sort | Nidthaya Seephua |
| collection | DOAJ |
| description | This study examined the impact of incorporating watermeal (<i>Wolffia globosa</i>) on the physicochemical characteristics, antioxidant activity, and starch and protein digestibility of rice noodles. The addition of watermeal powder (1, 3, 5%) significantly enhanced the nutritional and functional attributes of the noodles. The formulation with 5% watermeal (WF5) demonstrated a twofold increase in protein content compared to the control, along with a marked increase in the chlorophyll content as the watermeal concentration increased (<i>p</i> < 0.05). Moreover, fortifying the noodles with watermeal enhanced their bioactive compound content and antioxidant activity in all fortified noodles. Starch digestibility analyses revealed an increase in the resistant starch and slowly digestible starch, along with a reduction in the rapidly digestible starch and the estimated glycemic index. Protein digestibility in the WF5 sample improved by 22% compared to the control. These findings emphasize the capability of watermeal as a sustainable, plant-based ingredient for developing nutrient-rich noodle products with enhanced health benefits. |
| format | Article |
| id | doaj-art-633d81201ef44d99bffc4bd5aa17a0fd |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-633d81201ef44d99bffc4bd5aa17a0fd2025-08-20T03:06:24ZengMDPI AGFoods2304-81582025-03-01147109610.3390/foods14071096Nutritional Enhancement of Rice Noodles with Watermeal (<i>Wolffia globosa</i>)Nidthaya Seephua0Yu Liu1Hua Li2Apichaya Bunyatratchata3Onanong Phuseerit4Sirithon Siriamornpun5Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, ThailandDepartment of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, ChinaDepartment of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, ChinaDepartment of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, ThailandDepartment of Science and Technology, Faculty of Liberal Arts and Science, Roi-Et Rajabhat University, Sela Phum District, Roi-Et 45120, ThailandDepartment of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, ThailandThis study examined the impact of incorporating watermeal (<i>Wolffia globosa</i>) on the physicochemical characteristics, antioxidant activity, and starch and protein digestibility of rice noodles. The addition of watermeal powder (1, 3, 5%) significantly enhanced the nutritional and functional attributes of the noodles. The formulation with 5% watermeal (WF5) demonstrated a twofold increase in protein content compared to the control, along with a marked increase in the chlorophyll content as the watermeal concentration increased (<i>p</i> < 0.05). Moreover, fortifying the noodles with watermeal enhanced their bioactive compound content and antioxidant activity in all fortified noodles. Starch digestibility analyses revealed an increase in the resistant starch and slowly digestible starch, along with a reduction in the rapidly digestible starch and the estimated glycemic index. Protein digestibility in the WF5 sample improved by 22% compared to the control. These findings emphasize the capability of watermeal as a sustainable, plant-based ingredient for developing nutrient-rich noodle products with enhanced health benefits.https://www.mdpi.com/2304-8158/14/7/1096watermealstarch digestionprotein digestionglycemic indexbioactive compounds |
| spellingShingle | Nidthaya Seephua Yu Liu Hua Li Apichaya Bunyatratchata Onanong Phuseerit Sirithon Siriamornpun Nutritional Enhancement of Rice Noodles with Watermeal (<i>Wolffia globosa</i>) Foods watermeal starch digestion protein digestion glycemic index bioactive compounds |
| title | Nutritional Enhancement of Rice Noodles with Watermeal (<i>Wolffia globosa</i>) |
| title_full | Nutritional Enhancement of Rice Noodles with Watermeal (<i>Wolffia globosa</i>) |
| title_fullStr | Nutritional Enhancement of Rice Noodles with Watermeal (<i>Wolffia globosa</i>) |
| title_full_unstemmed | Nutritional Enhancement of Rice Noodles with Watermeal (<i>Wolffia globosa</i>) |
| title_short | Nutritional Enhancement of Rice Noodles with Watermeal (<i>Wolffia globosa</i>) |
| title_sort | nutritional enhancement of rice noodles with watermeal i wolffia globosa i |
| topic | watermeal starch digestion protein digestion glycemic index bioactive compounds |
| url | https://www.mdpi.com/2304-8158/14/7/1096 |
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