Effect of butterfly pea (Clitoria ternatea) flower extract on qualities, sensory properties, and antioxidant activity of wet noodles with various composite flour proportions

Abstract

Improvement of wet noodles' qualities, sensory, and functional properties was carried out using a composite flour base with the butterfly pea flower extract added. The composite flour consisted of wheat flour and stink lily flour, and κ-carrageenan at ratios of 80:20:0 (K0), 80:19:1 (K1), 80:18:2 (K2), and 80:17:3 (K3) (% w/w) was used with concentrations of butterfly pea extract of 0 (T1), 15 (T15), and 30 (T30) (% w/v). The research employed a randomized block design with two factors, namely the composite flour and the concentration of butterfly pea flower extract, and resulted in 12 treatment combinations (K0T0, K0T15, K0T30, K1T0, K1T15, K1T30, K2T0, K2T15, K2T30, K3T0, K3T15, K3T30). The interaction of the composite flour and butterfly pea flower extract significantly affected the color profile, sensory properties, bioactive compounds, and antioxidant activities of wet noodles. However, each factor also significantly influenced the physical properties of wet noodles, such as moisture content, water activity, tensile strength, swelling index, and cooking loss. The use of κ-carrageenan up to 3% (w/w) in the mixture increased moisture content, swelling index, and tensile strength but reduced water activity and cooking loss. K3T30 treatment with composite flour of wheat flour-stink lily flour-κ-carrageenan at a ratio of 80:17:3 (% w/w) had the highest consumer acceptance based on hedonic sensory score.