Development of Fresh Wheat Noodles Supplemented with Coenzyme Q10
Abstract
Coenzyme Q10 (Ubiquinone) is an important substance responsible for producing cellular energy and acting as an antioxidant. Coenzyme Q10 is currently getting more attention due to its health benefits, such as reducing cardiovascular disease and high blood pressure. Normally, coenzyme Q10 can be synthesized at the liver. However, increasing age, environment and inappropriate consumption behavior could lead to the reduction of coenzyme Q10 production. This can be resolved by raising coenzyme Q10 intakes from food products. Therefore, this research aims to study the supplementation and stability of coenzyme Q10 in fresh wheat noodles. Coenzyme Q10 was added into the noodles in 3 different forms: emulsion, microemulsion and -cyclodextrin complex compare with the controlled noodles and coenzyme Q10 powder type. The results showed that noodles supplemented with coenzyme Q10 in forms of powder type had the highest coenzyme Q10 contents (26.32 ± 0.43 mg/50g), whereas the emulsion type had the lowest (20.52 ± 0.84 mg/50g). Blanching the product reduces the amount of coenzyme Q10. Coenzyme Q10 loss of cooking were found in forms of microemulsion emulsion powder type and -cyclodextrin complex, respectively. Coenzyme Q10 in forms of microemulsion was more stable to digestion than the other.
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