Effects of Flaxseed Powder on the Quality and Digestive Characteristics of Noodles

Abstract

To investigate the effects of different amounts of flaxseed powder on the quality and digestive characteristics of noodles, flaxseed powder (0~15%) was added to wheat flour to investigate the changes in the appearance, texture, cooking, sensory, and digestive characteristics of noodles. Results showed that with the increase of the proportion of flaxseed powder, the appearance color of the noodles was deepened, the chewability and resilience of the noodles increased first and then decreased, and the hardness, elasticity and cohesion of the noodles were significantly decreased (P<0.05). Water absorption increased first and then decreased, and the cooking loss rate increases gradually. The sensory evaluation showed that the sensory comprehensive score of the noodles was better when the content of flaxseed powder was less than 9%, and the taste of the noodles was suitable. The starch digestion rate of noodles slowed down, the relative content of resistant starch increased, and the glycemic index decreased. The results would provide a theoretical basis for realizing the comprehensive utilization of flaxseed resources and expanding its application in food industry.

Keywords

• flaxseed
• noodle
• color
• texture characteristics
• cooking characteristics
• sensory evaluation
• digestive characteristics