Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1400: Grape Seed Extract Fortification: Effects on Dough Properties and Quality Attributes of Fresh Wet Noodles from Medium-Gluten Wheat Flour
Foods doi: 10.3390/foods15081400
Authors:
Xin Wang
Zengming Gao
Li Yang
Jian Ren
Cuntang Wang

The increasing awareness of health among consumers has made the development of functional cereal products a major trend in the food industry. This study investigated the effects of grape seed extract (GSE) on the quality parameters of medium-gluten wheat flour and fresh wet noodles, with the aim of developing functional noodle products. GSE was incorporated at concentrations of 0%, 0.2%, 0.4%, 0.6%, and 1% (w/w). Its influence on dough properties—including farinographic characteristics, extensibility, and pasting behavior—as well as on noodle quality attributes (antioxidant activity, tensile strength, color, microstructure, total phenolic content, and sensory profile) was evaluated. The results indicated that at 1% GSE addition, the farinographic properties, extensibility, and pasting characteristics of the dough were consistently enhanced. Correspondingly, the noodle microstructure exhibited a more compact and ordered arrangement. Furthermore, increasing the level of GSE fortification led to a significant rise in the total phenolic content and antioxidant capacity of the noodles (p < 0.05). This study can provide key technical support for developing novel fresh wet noodle products that possess both excellent quality and antioxidant functionality, thereby contributing to the functional enhancement of staple food products and meeting consumer demand for healthier dietary options.