Background and Objectives Wild rice (WR) and purple sweet potato (PSP) are nutrient‐dense foods known for their high phenolic levels, along with their associated health benefits. This study evaluated the physicochemical and antioxidant properties of noodles produced using five formulations: 100% wheat (WH) noodles, a 50:50 WH–WR flour blend (WR–WH), and WR–WH noodles fortified with 5%, 10%, and 20% PSP powder. Findings WR and PSP influenced the color parameters of the noodles, causing a darker appearance due to their natural pigments. Texture analysis revealed that WR–WH noodles had significantly higher hardness (2104 ± 53.95 g∗Force) than WH noodles (1022.69 ± 43.47 g∗Force) ( p < 0.05); however, increasing PSP content in noodles reduced hardness from 1659.04 ± 0.11 to 1379.09 ± 25.10 g∗Force. A progressive decrease in protein content was observed with the addition of higher levels of PSP powder in noodles, whereas the ash content showed an opposite trend. The total phenolic and flavonoid contents (TPC and TFC, respectively) as well as antioxidant activity across all assays were enhanced in WR–WH and PSP‐enriched noodles compared to WH noodles. Conclusions Incorporating WR and PSP into WH improved their physicochemical and antioxidant properties. Significance and Novelty In addition to replacing 50% of WH flour with WR flour, the phenolic‐rich PSP powder was incorporated to enhance the functional attributes of the noodles, offering potential health benefits and supporting innovative food development.
Gwak et al. (Thu,) studied this question.