Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles.

Abstract

Reasonable intake of high‐fiber staple food is already one of the most effective measures in fiber deficiency disease prevention and control. Passion fruit mesocarp flour (PFMF), the primary byproduct during passion fruit processing, was utilized to manufacture high‐fiber dried noodles. The presence of PFMF boosted wheat flour gelatinization and retrogradation. The competition for water between PFMF and wheat flour inhibited the formation of the gluten network, which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nevertheless, PFMF fortification could considerably increase the dietary fiber content of noodles. Especially for noodles with 9% PFMF, the total dietary fiber content was greater than 6%, and they thus could be regarded as a high‐dietary‐fiber food. Generally, the current work demonstrates the feasibility of fabricating PFMF‐enriched dried noodles and their nutritional superiority compared to the corresponding normal product.