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

(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.

The effect of pineapple core fiber on dough rheology and the quality of mantou.

The consumption of dietary fiber offers the health benefit of lowering the risk of many chronic diseases. Pineapple core fiber (PCF) in this study was extracted and incorporated into dough and mantou (i.e.