This study examined the impact of incorporating watermeal (Wolffia globosa) on the physicochemical characteristics, antioxidant activity, and starch and protein digestibility of rice noodles. The addition of watermeal powder (1, 3, 5%) significantly enhanced the nutritional and functional attributes of the noodles. The formulation with 5% watermeal (WF5) demonstrated a twofold increase in protein content compared to the control, along with a marked increase in the chlorophyll content as the watermeal concentration increased (p < 0.05). Moreover, fortifying the noodles with watermeal enhanced their bioactive compound content and antioxidant activity in all fortified noodles. Starch digestibility analyses revealed an increase in the resistant starch and slowly digestible starch, along with a reduction in the rapidly digestible starch and the estimated glycemic index. Protein digestibility in the WF5 sample improved by 22% compared to the control. These findings emphasize the capability of watermeal as a sustainable, plant-based ingredient for developing nutrient-rich noodle products with enhanced health benefits.

This study investigated the physicochemical properties, bioactive compounds, and antioxidant activities of sweet red corn under different drying methods. The color characteristics of the corn varied significantly based on the drying method employed. Freeze-drying resulted in the lightest color, while sun drying and hot air drying at different temperatures showed intermediate and varying color parameters. The total phenolic and flavonoid content decreased after drying, with heat drying methods exhibiting a greater decrease compared to freeze-drying. Microstructural analysis revealed changes in cell structure and starch granules, with freeze-dried samples displaying distinct characteristics. The sugar content decreased in all drying methods compared to the fresh sample. The amino acid content also decreased after drying, with heat drying methods affecting certain amino acids more than others. Different phenolic acids and flavonoids were detected, with their concentrations varying depending on the drying method. Fresh corn exhibited the highest antioxidant activity, while freeze-drying retained a significant amount. Sun drying and high-temperature drying methods resulted in decreased antioxidant activity. These findings underscore the importance of selecting appropriate drying techniques to preserve desired attributes and beneficial properties of corn.

To enhance the nutritional and functional properties of triticale noodles, this study assessed their proximate composition, sensory attributes, and antioxidant activity, along with protein and starch digestibilities when supplemented with varying concentrations (0%, 5%, 10%, 15%) of silkworm (Antheraea pernyi and Bombyx mori) pupa powder (SP). Incorporating SP into triticale noodles led to significant enhancements in protein, fat, and ash contents (p < 0.05). The addition of SP may also lead to noticeable color and texture differences by decreasing the lightness (L*) and increasing hardness and springiness in noodles, as well as the flavor difference revealed by E-nose and E-tongue analysis. Furthermore, the total phenolic content and abilities to scavenge DPPH and ABTS radicals improved as the SP level increased. Compared to the control, the SP-fortified noodles had a significantly high in vitro protein digestibility but a low estimated glycemic index. Overall, due to their enhanced nutritional value and bioactivities, SP triticale noodles could be regarded as a healthier alternative to traditional noodles.

Bamboo shoots are a valuable source of dietary fiber and antioxidants; however, their high levels of soluble oxalates and uric acid require reduction prior to consumption. This study evaluated the effects of washing, soaking, and boiling on soluble oxalate content, uric acid content, antioxidant activity, and the phenolic and flavonoid profiles of bamboo shoots. Washing resulted in only slight reductions in soluble oxalates and uric acid. Prolonged soaking (7–10 h) produced more pronounced decreases, while extended boiling (60 min) was the most effective treatment, reducing uric acid and soluble oxalate levels by 86% and 89%, respectively. Processing also led to significant reductions in total phenolic content, antioxidant activity, and individual phenolic and flavonoid compounds, primarily due to leaching and thermal degradation. FTIR analysis indicated that processing mainly affected soluble components, whereas the core polysaccharide structure remained relatively stable. After selecting the optimal pretreatment, the resulting dried powders exhibited markedly reduced antinutritional factors while maintaining desirable nutritional, physicochemical, and functional properties. These findings demonstrate that processed bamboo shoot powder can be safely incorporated into food products and has strong potential as a functional ingredient for health-oriented applications.