Modulation of highland barley noodles quality by water-soluble polyphenols epigallocatechin gallate and ferulic acid

Key Points

• Noodle quality improves with the addition of epigallocatechin gallate and ferulic acid, leading to better texture.
• A significant increase of 30% in quality metrics was observed when polyphenols were incorporated.
• The observational analysis employed water-soluble polyphenols to measure their effects on noodle characteristics.
• These findings may highlight new avenues for enhancing food product quality through natural ingredients.