ArticleTheScientificWorldJournal2026
Improving Nutritional and Antioxidant Properties of Dried Noodles Through Utilization of Acanthus ilicifolius Leaf Flour for Sustainable Food Development.
Article in TheScientificWorldJournal, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- Improving Nutritional and Antioxidant Properties of Dried Noodles Through Utilization of Acanthus ilicifolius Leaf Flour for Sustainable Food Development.TheScientificWorldJournal · 2026Article
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8 authors.
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Abstract
Instant dried noodles are popular in Asia but are generally low in fiber and antioxidant content. Acanthus ilicifolius leaf flour, which is rich in bioactive compounds, has the potential to be used as a functional ingredient to enhance nutritional quality. Four noodle formulations were prepared by substituting wheat flour (WF) with Acanthus ilicifolius flour (AF): F0 (100% WF), F1 (92% WF: 8% AF), F2 (84% WF: 16% AF), and F3 (76% WF: 24% AF). Proximate composition, dietary fiber (AOAC 1995), and antioxidant activity (DPPH assay) were analyzed, along with hedonic and Just-About-Right sensory tests. Substitution significantly reduced the carbohydrate and energy content but increased the ash, protein, crude fiber, and total dietary fiber content. The fat content remained stable across all formulations. The antioxidant activity improved markedly, as the IC
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