Functional enrichment of dried fettuccine noodles through apricot kernel flour addition
Farhab, Muhammad, Shah, Faiz-Ul-Hassan, Hafeez, Hammad, Sajid, Muhammad Wasim, Ahmad, Zulfiqar, Ali, Umair, Tariq, Muhammad Rizwan, Ercisli, Sezai, Uddin, Jalal, Mugabi, Robert, Nayik, Gulzar Ahmad
Apricot kernels are rich in nutrients and bioactive compounds. This study examined how incorporating apricot kernel flour (AKF) into wheat flour noodles at 10-50% levels affects their quality. Composite flours were assessed for rheological behaviour, and noodles were evaluated for nutritional composition, antioxidant activity, microbial load, and sensory attributes during 60 days of storage. Results revealed that increasing AKF concentration significantly (p < .05) enhanced protein, fat, ash, and fibre content, along with elevated mineral levels (Ca, K, Na, and Zn) in noodles. Antioxidant activity also improved, with greater DPPH inhibition, ferric-reducing antioxidant power, and total phenolic content, particularly in the 50% formulation. Storage resulted in higher water activity and softer texture, while AKF reduced microbial counts and improved sensory acceptance. The findings demonstrate that AKF is a sustainable functional ingredient that enhances the nutritional quality and shelf life of noodles, adding value to an agro-industrial by-product for health-oriented food applications.
- Journal
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Year
- 2025
- Volume
- 60
- Issue
- 2
- ISSN
- 0950-5423
- eISSN
- 1365-2621
- DOI
- 10.1093/ijfood/vvaf211
- WoS UID
- WOS:001637984500001