Quality and nutritional properties of noodles: a systematic comparison of noodles based on blue, purple, black, and white whole wheat flours
These findings suggest that colored wheat varieties hold significant potential for developing functional noodles with improved nutritional profiles. Despite changes in texture, these noodles offer enhanced antioxidant activity without compromising their quality, making them a viable option for nutritionally enriched food products.
Authors
- Mengqin Li (ORCID: https://orcid.org/0000-0003-4064-7549)
- Yichen Li (ORCID: https://orcid.org/0009-0009-6598-960X)
- Xiaomeng Yu
- Yan Ma (ORCID: https://orcid.org/0000-0003-4919-1787)
- Chonggao Yin (ORCID: https://orcid.org/0000-0001-6333-2270)
- Jian Zhang (ORCID: https://orcid.org/0000-0002-7539-1072)
- Xiaoling Tian (ORCID: https://orcid.org/0000-0002-8265-4117)
Institutions
- Henan Agricultural University (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-12-12
- DOI
- https://doi.org/10.3389/fnut.2025.1738148
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- Natural Science Foundation for Young Scientists of Shanxi Province
- Young Scientists Fund