Impact of Hog-Plum Peel on the Bioactive and Organoleptic Properties of Wheat Noodles

Abstract

enrichment of noodles. Although being a waste product, the peel is beneficial since it contains a lot of dietary fiber, phenols, flavonoids, and minerals (particularly iron, magnesium and potassium). It can be sorted into flour or powder after drying and combined with wheat flour (WF) to create goods with a high value-added. To assess the feasibility of creating functional noodles in this study, WF was substituted with HPP at supplemental dosages of 2.5%, 5%, and 10%. According to the statistics, there was a considerable increase in crude fiber in the composite wheat flour with 10% HPP compared to the control. Composite flour noodles were shown to have more antioxidant capacity.Total phenol content (TPC), total flavonoid content (TFC) and antioxidant capacity were 121%, 61% and 74% higher, respectively, in the side containing 10% HPP compared to the control (100% WF). However, when 10% HPP was included in WF, the swelling property decreased and the cooking loss increased by 1.40% and 1.53%, respectively. According to the sensory evaluation results, the product with 2.5% HPP added received the highest sensory profile