Recent developments on utilising diverse plant seed flours as novel functional ingredients for noodle formulation and their impact on quality attributes

Abstract

SummaryNoodles are popular food items in many cultures and are consumed by people of all ages worldwide. As consumers become more health‐conscious, there is an increased interest in incorporating nutritious and health‐promoting ingredients into traditional foods. Compared to wheat flour, which has a high total carbohydrate content and low protein quality, plant seed flour is rich in proteins, fibers, and other essential nutrients. This review aimed to compare the nutritional value, cooking characteristics, and sensory qualities of noodles made with various plant seed flours with those of traditional wheat‐flour‐based noodles. This review covers various types of seed flours from fruit and vegetable seeds, herbs and plants, oilseeds, cereal and pseudocereal seeds, legumes, and edible seeds, and examines how these flours affect the quality parameters of noodles, such as texture, color, flavor, and cooking time. The addition of plant‐based seed flours to noodles can enhance their nutritional value and offer healthier options for consumers. However, it is crucial to consider the effects of these flours on noodle quality to ensure that the final product meets consumers’ expectations. The addition of seed flour to functional noodles is of significant scientific and practical importance because it can help reduce food waste, enhance nutrition, and provide functional benefits to the final product.

Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application

“…One study reported a decrease in b* value with the addition of grape seed powder to bread formulation [ 31 ]. In another study, it was reported that fruit and vegetable seeds, oilseeds, and plant and herb flours affected the color values of noodles [ 32 ].…”