Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour

Chinese dried noodles (CHDNs) were fortified with unhulled flaxseed flour (UHFF) and hulled flaxseed flour (HFF), and textures, antioxidant activities, sensory properties and microstructure were investigated. The optimal levels of UHFF and HFF added to CHDNs were 5% and 10%, respectively. Compared with HFF, UHFF addition enhanced the in vitro antioxidant activities but significantly decreased the colour of CHDNs. The addition of UHFF and HFF increased the cooking loss and decreased the hardness, firmness force, tensile strength and fracture distance ratio of cooked CHDNs in a dose-dependent manner. The addition of levels of 5% UHFF, as well 5% and 10% HFF increased the flaxseed aroma of CHDNs. Both UHFF and HFF decreased the gaps in the internal structure of CHDNs. UHFF remarkably increased the roughness of CHDNs compared with HFF. In summary, UHFF and HFF have the potential to improve the overall quality of CHDNs without compromising the eating quality.

Automated summary

Fortifying Chinese dried noodles (CHDNs) with unhulled flaxseed flour (UHFF) and hulled flaxseed flour (HFF) improves antioxidant activities and imparts a stronger flaxseed aroma to the noodles. However, adding UHFF decreases the color of the noodles and increases cooking loss.