Antioxidant capacity and quality characteristics of noodles with Lespedeza cuneata G Don powder

Lespedeza cuneata G. Don is rich in antioxidant phenolic compounds. In this study, various concentrations (0%, 2.5%, 5.0%, 7.5%, and 10.0%; w/w) of L. cuneata G. Don powder (LCP) were added to fresh or uncooked noodles to obtain physiological bioactivity. The proximate composition, cooking properties, textural properties, antioxidant capacity, and phenolic characteristics (total phenolic and flavonoid content) of the LCP-supplemented noodles were evaluated. As the LCP content of the noodles increased, the moisture, crude ash, and crude fat contents of uncooked LCP-supplemented noodles increased compared to the control without LCP, whereas the crude protein content of decreased. Compared to the control, the antioxidant capacity and phenolic characteristics of the cooked LCP-supplemented noodles increased as the amount of LCP added to the noodles increased, whereas their textural properties decreased. These results suggest that LCP-supplemented noodles provide consumers with improved phenolic characteristics and antioxidant capacity compared to regular noodles.