Physicochemical and sensory properties of fresh noodles fortified with ground linseed (Linum usitatissimum)

Fresh noodles are a staple food item among Asian populations. Linseeds (Linum usitatissimum) as an emerging functional food ingredient are rich in a range of bioactive nutrients such as dietary fiber, polyphenols, and alinolenic acid. Ground linseed flour replaced wheat flour up to 200 g/kg for the formulations of fresh Asian salted noodles. Linseed addition enhanced the in vitro antioxidant activities, while decreasing the expected glycemic index of the cooked noodles in a dose-dependent manner. Linseed addition increased the cooking loss, while decreasing the hardness and tensile strength of cooked noodles. Sensory analysis showed that linseed addition up to 50 g/kg had little effect on the overall acceptability of the cooked noodles. It may be concluded that linseed addition at a suitable level has the potential to improve the nutritional properties of Asian salted noodles without compromising the eating quality.