Marigold powder was utilized as a food ingredient to produce lutein-fortified fresh noodles for eye health, and its functionalities were characterized in terms of thermo-rheological, structural, and antioxidant properties. The pasting parameters and starch-gelatinization enthalpy values of wheat flour had a tendency to decrease with increasing levels of marigold powder. The use of marigold powder led to decreases in the storage and loss moduli of wheat flour pastes by weakening their cellular microstructure, which was confirmed by the scanning electron microscopic images. When marigold powder was incorporated into the formulation of fresh noodles, the cooking loss and water absorption of the noodles were not negatively affected at a level of 2% (w/w). Also, the noodles with 2% marigold powder were not significantly different from the control for the maximum resistance to extension. The levels of lutein in the noodles prepared with marigold powder (61.2 to 204.9 mg/100 g) were reduced by almost 50% after cooking. However, they seemed to satisfy the recommended daily dose of lutein for visual functions. Moreover, the use of marigold powder provided antioxidant properties for noodles by enhancing the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical-scavenging activities.

中文翻译：

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万寿菊粉作为叶黄素强化新鲜面条的食品成分的功能表征

万寿菊粉被用作食品原料，以生产经叶黄素强化的新鲜面条，以改善眼睛健康，其功能通过热流变，结构和抗氧化特性进行了表征。随着万寿菊粉含量的增加，小麦粉的糊化参数和淀粉糊化焓值都有降低的趋势。万寿菊粉的使用通过削弱其细胞微结构而降低了小麦粉糊的储存和模量，这已由扫描电子显微镜图像证实。当将万寿菊粉加入到新鲜面条的配方中时，面条的烹饪损失和吸水率不会受到负面影响，含量为2％（w / w）。同样，万寿菊粉含量为2％的面条与最大延展性的对照也没有显着差异。煮熟后，用万寿菊粉（61.2至204.9 mg / 100 g）制成的面条中的叶黄素含量降低了近50％。但是，他们似乎满足视觉功能的叶黄素推荐每日剂量。此外，使用万寿菊粉可增强面条的2,2'-二苯基-1-吡啶并肼基（DPPH）和2,2-叠氮基-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）自由基，从而为面条提供抗氧化性能。清理活动。