Effect of storage conditions and packaging on the quality of flaxseed in Chinese dried noodles during long‐term storage

Abstract

SummaryIn this study, Chinese dried noodles (CHDNs) were fortified with unhulled flaxseed flour (UHFF) and hulled flaxseed flour (HFF). The effects on texture properties and antioxidant activity during different storage conditions were investigated. The quality of wheat noodles can be significantly enhanced when UHFF and HFF were determined as 5% and 10%, respectively. During storage under various conditions for 60 days, the hardness, chewiness, total phenolic content (TPC) and antioxidant activity of the CHDNs gradually decreased over time. However, the resistance and extensibility initially increased and then declined in semi‐closed packaging storage under accelerated conditions. Antioxidant activity was found to have significant correlations with texture, packaging of flaxseed CHDNs during storage. In general, fully closed‐packaging CHDNs should be stored at room temperature; flaxseed CHDNs in semi‐closed packaging are recommended to be stored in cold storage, which is conducive to maintaining their texture and antioxidant activity.