Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran

Abstract

This study explored the noodle-making performance of flour blends with different particle sizes and blending ratios of purple-colored wheat bran and their antioxidant properties. The bran particle size was reduced using an ultra-centrifugal mill equipped with 1, 0.5, and 0.2 mm sieves. The damaged starch and swelling capacity of the bran were analyzed. Quality of the flour-bran blends at different blending ratios was analyzed by solvent retention capacity (SRC). Noodles made from the blends and their corresponding antioxidant activities were examined. The damaged starch and swelling capacity of bran were higher for smaller particles than for larger particles. Water and sodium carbonate SRC values of blends increased as the bran particle size decreased. The smaller the bran particles incorporated in the cooked noodles, the greater firmness and springiness measured. The antioxidant activity of noodles made with blends reflected better embedding of the small particles of bran than the large particles into noodle sheets. Small bran particles significantly enhanced noodles’ quality and antioxidant activity at higher blending ratios than large bran particles. Particle size reduction of bran enhanced the noodle-making performance of flour blended with purple-colored wheat bran; this could increase the utilization of bran to produce noodles with health benefits.

Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder

“…Next, 1 ml of Na2CO3 solution was added, and the absorbance was measured using a wavelength of 765 nm. Antioxidant activity testing was performed using the DPPH method modified by Park et al [25]. The sample extract was added to 2 ml of DPPH methanol solution.…”

Current Techniques of Water Solubility Improvement for Antioxidant Compounds and Their Correlation with Its Activity: Molecular Pharmaceutics

“…The capability of flour containing purple-colored wheat bran to make noodles was improved by the decrease in the bran's particle size. This is due to an increase in the amount of bran used to make noodles with health advantages [135].…”

Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits

“…The total phenol and flavonoid contents and antioxidant capacity of the noodles were lower compared to their original flours. Noodles prepared from a blend of regular and black or purple wheat flours have been found to possess higher amounts of total phenols and anthocyanins than that made from regular wheat flour alone [ 51 ]. These studies show that adding colored wheat milling fractions to pastas and noodles improve their content of anthocyanins, polyphenols, and antioxidant properties.…”

“…It has also been reported that purple wheat bran-enriched muffins exhibit reasonable levels of anthocyanins along with promising antioxidant properties, despite the significant reduction in total phenolic content and ORAC values during the processing of muffins [ 53 ]. Similarly, ABTS values have been found to increase significantly by replacing portions of common wheat flour with purple wheat bran in fresh noodles, e.g., 79 µmol TE/100 g for regular wheat noodles compared with 246, 315, and 487 µmol TE/100 g for noodles prepared with 10, 30, and 50% replacement levels of purple wheat bran [ 51 ]. A similar trend has been observed in the case of DPPH with a 3- to 4-fold increase in noodles containing purple wheat bran.…”