Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles. The aim of this study was to examine the effect of the CTFE amount (0–30%) on the color, t...

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Autores principales: Shiau, Sy-Yu, Yu, Yanli, Li, Jing, Huang, Wenbo, Feng, Haixia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137818/
https://www.ncbi.nlm.nih.gov/pubmed/37107480
http://dx.doi.org/10.3390/foods12081686
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author Shiau, Sy-Yu
Yu, Yanli
Li, Jing
Huang, Wenbo
Feng, Haixia
author_facet Shiau, Sy-Yu
Yu, Yanli
Li, Jing
Huang, Wenbo
Feng, Haixia
author_sort Shiau, Sy-Yu
collection PubMed
description Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles. The aim of this study was to examine the effect of the CTFE amount (0–30%) on the color, texture, phytochemicals, and sensory quality of both dried and cooked noodles. Dried noodles with 30% CTFE had the highest total anthocyanins (9.48 μg/g), polyphenols (612 μg/g), DPPH radical scavenging capacity (165 μg TE/g), and reducing power (2203 μg TE/g). Cooking resulted in a significant decrease in the anthocyanin levels and blue color, while also increasing the greenness of the noodle. Both dried and cooked noodles with 20–30% CTFE showed a significantly higher color preference compared to the control sample. Despite a significant reduction in the cutting force, tensile strength, and extensibility of cooked noodles with 20–30% CTFE, the sensory attributes such as flavor, texture, and overall preferences were similar to those of noodles with 0–30% CTFE. Blue noodles with high phytochemicals, antioxidant activities, and desirable sensory qualities can be produced by the incorporation of 20–30% CTFE.
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spelling pubmed-101378182023-04-28 Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers Shiau, Sy-Yu Yu, Yanli Li, Jing Huang, Wenbo Feng, Haixia Foods Article Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles. The aim of this study was to examine the effect of the CTFE amount (0–30%) on the color, texture, phytochemicals, and sensory quality of both dried and cooked noodles. Dried noodles with 30% CTFE had the highest total anthocyanins (9.48 μg/g), polyphenols (612 μg/g), DPPH radical scavenging capacity (165 μg TE/g), and reducing power (2203 μg TE/g). Cooking resulted in a significant decrease in the anthocyanin levels and blue color, while also increasing the greenness of the noodle. Both dried and cooked noodles with 20–30% CTFE showed a significantly higher color preference compared to the control sample. Despite a significant reduction in the cutting force, tensile strength, and extensibility of cooked noodles with 20–30% CTFE, the sensory attributes such as flavor, texture, and overall preferences were similar to those of noodles with 0–30% CTFE. Blue noodles with high phytochemicals, antioxidant activities, and desirable sensory qualities can be produced by the incorporation of 20–30% CTFE. MDPI 2023-04-18 /pmc/articles/PMC10137818/ /pubmed/37107480 http://dx.doi.org/10.3390/foods12081686 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Shiau, Sy-Yu
Yu, Yanli
Li, Jing
Huang, Wenbo
Feng, Haixia
Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers
title Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers
title_full Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers
title_fullStr Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers
title_full_unstemmed Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers
title_short Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers
title_sort phytochemical-rich colored noodles fortified with an aqueous extract of clitoria ternatea flowers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137818/
https://www.ncbi.nlm.nih.gov/pubmed/37107480
http://dx.doi.org/10.3390/foods12081686
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