Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles

QIN Yongping; ZENG Peng; FANG Dandan; CHEN Lin

doi:10.13386/j.issn1002-0306.2024060322

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QIN Yongping, ZENG Peng, FANG Dandan, et al. Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles[J]. Science and Technology of Food Industry, 2025, 46(10): 112−121. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060322.

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Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles

QIN Yongping^1,,
ZENG Peng¹,
FANG Dandan^{1, 2, ,},
CHEN Lin^{1, 2}

1.
College of Food Science and Engineering, Xinjiang Institute of Technology, Aksu 843000, China
2.
Xinjiang Auricula Engineering Technology Research Center, Aksu 843000, China

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Received Date: June 23, 2024
Available Online: March 19, 2025

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Abstract

This study provided a theoretical framework for the development of functional noodles based on effective utilization of resources and developmental trends in food nutrition and health. The effects of varying proportions (0%, 1%, 3%, 5%, 7%, and 9%) of sea buckthorn pomace on the quality, antioxidant activity, and digestive attributes of noodles were studied. The results showed that the appearance color of noodles gradually darkened with an increase in sea buckthorn pomace proportion, and the water absorption rate and hardness of the noodles gradually increased to a maximum of 115.34% and 510.20 g at 9% sea buckthorn pomace, respectively. However, the cooking loss and strip breakage rates initially decreased but eventually increased to a minimum of 3.31% and 3.13% at 5% sea buckthorn pomace, respectively. The sensory score of noodles initially increased and subsequently decreased, reaching a maximum of 90 points at 5%. The breaking distance and maximum breaking force decreased significantly (P<0.05), by 56.16% and 21.42%, respectively, at 9%. However, the antioxidant activity of noodles significantly increased with an increase in sea buckthorn pomace proportion (P<0.05), and the highest levels of flavonoids and polyphenols were 0.264 and 0.086 mg/g, respectively, at 9%. Conversely, the starch digestion rate gradually slowed, and the glycemic index of the noodles obviously decreased between 3% and 9%. Comprehensive analyses of the effects of different proportions of sea buckthorn pomace on the cooking characteristics, sensory evaluation, texture property, antioxidant activity, and digestive attributes of noodles showed a significant improvement in the nutritional value, delicacy, and healthiness at 5% sea buckthorn pomace.
- sea buckthorn pomace,
- noodles,
- quality properties,
- antioxidant activity,
- digestive attributes

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References

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