Abstract
Marigold powder was utilized as a food ingredient to produce lutein-fortified fresh noodles for eye health, and its functionalities were characterized in terms of thermo-rheological, structural, and antioxidant properties. The pasting parameters and starch-gelatinization enthalpy values of wheat flour had a tendency to decrease with increasing levels of marigold powder. The use of marigold powder led to decreases in the storage and loss moduli of wheat flour pastes by weakening their cellular microstructure, which was confirmed by the scanning electron microscopic images. When marigold powder was incorporated into the formulation of fresh noodles, the cooking loss and water absorption of the noodles were not negatively affected at a level of 2% (w/w). Also, the noodles with 2% marigold powder were not significantly different from the control for the maximum resistance to extension. The levels of lutein in the noodles prepared with marigold powder (61.2 to 204.9 mg/100 g) were reduced by almost 50% after cooking. However, they seemed to satisfy the recommended daily dose of lutein for visual functions. Moreover, the use of marigold powder provided antioxidant properties for noodles by enhancing the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical-scavenging activities.
Highlights
Frequent exposure to various digital devices, such as smartphones and computers, may cause humans to experience digital eye strain, which is commonly linked to eye-related diseases [1]
It was noted that the values of G and G” decreased with increasing levels of marigold powder. These results showed that the replacement of the wheat flour with marigold powder weakened the structure of the paste samples, contributing to the reduced viscoelastic parameters
Marigold powder was incorporated as a good source of lutein into the formulation of fresh noodles for lutein fortification, and its effects on the thermo‐rheological, struc‐ tural, and antioxidant properties of the noodles were characterized
Summary
Frequent exposure to various digital devices, such as smartphones and computers, may cause humans to experience digital eye strain (including blurred vision and eye fatigue), which is commonly linked to eye-related diseases [1]. In addition to the use of digital devices, aging [2] is recognized to be a primary factor increasing the risks to eye health. Health-conscious consumers have recently shifted the focus of the food industry to functional foods with beneficial health effects, since the bioactive compounds in foods are recognized to be very effective in reducing the risk of disease incidence and preventing illness [5]; the foods for eye health and eyesight are no exceptions. Et al [8] reported that lutein played a significant role in promoting the health of the eyes, reducing the risk of age-related macular degeneration. Marigold powder was incorporated as a source of lutein into the formulation of fresh noodles for lutein fortification, and its functionalities were investigated in terms of thermo-rheological, structural, and antioxidant properties
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