Effect of longan (Dimocarpus longan Lour.) flower aqueous extract on noodle products

Abstract

Longan (Dimocarpus longan Lour.) flowers are rich in polyphenolic compounds, which are natural substances with health benefits; however, to date, no studies have reported the application of longan flower aqueous extract (LFWAE). To enhance the utilization of the longan flower, this study aims to investigate the effect of adding LFWAE on the attributes of white salt noodles and identify the optimal formulation for a new product. In this study, 1%, 2%, 4%, and 8% LFWAE, which was prepared to substitute the water used in noodles. The results show that as the LFWAE concentration increases, the cutting force, brightness, and whiteness of the finished noodles decreases, while increasing the redness, yellowness, chroma, and hue of the product. However, it did not affect the cooking quality of the finished noodles. Consumer sensory evaluation results showed no significant differences in appearance, color, chewiness, flavor, and overall preference of noodles prepared using different LFWAE concentrations. Results were discussed along with the findings of the internal preference mapping and penalty analysis; this study suggests 4% LFWAE for the production of noodles offered to consumers. This study's significant contribution to increasing longan flower use aligns with the goal of circular economy.