Quality and nutritional properties of noodles: a systematic comparison of noodles based on blue, purple, black, and white whole wheat flours.

ABSTRACT:

Background

The increasing demand for nutritionally enriched foods has driven interest in colored wheat varieties, which may offer enhanced nutritional benefits. This study aims to compare the quality of noodles made from whole flours of blue, purple, and black wheat with a white wheat control.

Methods

Noodles were formulated using different substitution levels of colored whole wheat flours, and their quality was evaluated based on nutritional properties, texture, and antioxidant capacity.

Results

The results showed that colored whole wheat flours significantly improved the nutritional properties compared to white wheat. Black wheat exhibited the highest selenium content (5.28 μg/g), while blue wheat had the highest anthocyanin level (14.15 mg/100 g). The incorporation

SUBMITTER: Li Y 

PROVIDER: S-EPMC12742469 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature