Formulation optimisation of functional noodles with asparagus pomace powder

Abstract Asparagus is rich in nutrients and bioactive compounds, and its processing by-product, asparagus pomace, retains considerable nutritional and functional value. Incorporating this pomace into noodles represents a promising strategy for valorising agricultural by-products while enhancing the nutritional quality of staple foods. This study aimed to optimise asparagus pomace powder (APP)-enriched noodles using response surface methodology (RSM) to overcome the structural challenges of high fibre, while evaluating their sensory, cooking, and nutritional properties. The formulation was optimised using RSM, with the optimum composition determined as 4% asparagus powder, 0.2% konjac powder, and 1.5% salt. The resulting noodles exhibited improved cooking characteristics and enhanced sensory attributes, leading to greater overall acceptability. Compared to control noodles, the optimised APP-enriched noodles demonstrated significantly higher contents of total dietary fibre (increasing from 1.66 to 4.99 g/100 g), total phenolics (rising from 1.34 to 4.81 mg/g), and resistant starch (increasing from 28.94% to 40.49%). Correspondingly, the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity exhibited a substantial enhancement from 15.9% to 24.78%. Concurrently, their levels of rapidly digestible starch decreased from 48.44% to 37.27%. These findings indicate that functional noodles containing APP serve as a nutritious alternative to conventional wheat flour-based noodles, with potential to contribute to reduced risk of chronic diseases through improved starch digestibility and enhanced bioactive compound content.