A Detailed Review on Quality Parameters of Functional Noodles

作者：Maninder Meenu, Bandana Padhan, Joanna Zhou, Hosahalli S. Ramaswamy, Jitendra Kumar Pandey, Rajkumar Patel, Yong Yu · 发表于：Food Reviews International · 年份：2022 · DOI：10.1080/87559129.2022.2092747 · 被引用次数：34 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Consumer Attitudes and Food Labeling

Recently, functional noodles have gained significant attention from food scientists to meet the consumer’s demand for convenient and healthy food products. Researchers are developing functional noodles with enhanced nutritional properties and health-promoting activities by adding various food materials and ingredients. This review is the first attempt to compile the chemical, color, texture, sensory, pasting, antioxidant, functional and other properties of functional noodles. This review will be useful for the food industry to launch functional noodles with superior sensory and functional quality in the market. In addition, food scientists can use this paper as a reference to develop novel functional noodles using low-cost and locally available nutritional food ingredients.