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. 2023 Apr 18;12(8):1686.
doi: 10.3390/foods12081686.

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Sy-Yu Shiau  1   2 , Yanli Yu  1 , Jing Li  1 , Wenbo Huang  1 , Haixia Feng  1
Affiliations

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Sy-Yu Shiau et al. Foods. .

Abstract

Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles. The aim of this study was to examine the effect of the CTFE amount (0-30%) on the color, texture, phytochemicals, and sensory quality of both dried and cooked noodles. Dried noodles with 30% CTFE had the highest total anthocyanins (9.48 μg/g), polyphenols (612 μg/g), DPPH radical scavenging capacity (165 μg TE/g), and reducing power (2203 μg TE/g). Cooking resulted in a significant decrease in the anthocyanin levels and blue color, while also increasing the greenness of the noodle. Both dried and cooked noodles with 20-30% CTFE showed a significantly higher color preference compared to the control sample. Despite a significant reduction in the cutting force, tensile strength, and extensibility of cooked noodles with 20-30% CTFE, the sensory attributes such as flavor, texture, and overall preferences were similar to those of noodles with 0-30% CTFE. Blue noodles with high phytochemicals, antioxidant activities, and desirable sensory qualities can be produced by the incorporation of 20-30% CTFE.

Keywords: anthocyanin; antioxidant; butterfly pea; color; natural pigment; noodle.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Total anthocyanin content (TAC) and free phenolic content (FPC) of dried and cooked noodles with various CTFE levels.
Figure 2
Figure 2
DPPH scavenging capacity and reducing power of both dried and cooked noodles fortified with various CTFE amounts.
Figure 3
Figure 3
Appearances of dried noodle (upper) and cooked noodle (lower) fortified with 0, 10, 20, and 30% CTFE, respectively (from left to right).
See this image and copyright information in PMC

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