Effect of Adding Colored Whole Wheat Flour on the Quality of the Noodles

Abstract

The change in consumption trends has promoted the development of nutrient-rich staple food products. Noodles were prepared using colored (blue, black, purple) wheat flours and whole white wheat flour in varying proportions. The quality and nutritional characteristics of the noodles and flours were comprehensively investigated. The results showed that whole black wheat flour had the highest selenium content (5.28 μg/g), and whole blue wheat flour had the highest anthocyanin content (14.15 mg/g). The addition of colored wheat increased the moisture content (9.15%-11.36%) and cooking loss (5.22%-8.34%) while reducing noodles hardness, with the 75% whole purple wheat flour substitution exhibiting the lowest hardness of 5347.08 g. Both processing and cooking decreased anthocyanin levels and ABTS radical scavenging rates, indicating a reduction in antioxidant capacity to varying extents. Nevertheless, noodles with colored wheat still showed significantly higher anthocyanin content (42.75%-88.97%) and antioxidant activity (16.31%-47.42%) compared to whole white wheat noodles.

Keywords: Colored wheat，Dried noodles，Anthocyanin，Mineral