**7. Opportunity and challenge**

Nowadays, in the development trend of the world for surviving and developing in parallel with various functional food and pharmaceutical products in different countries, functional-antioxidant foods have to face numerous opportunities and challenges, such as the technology and science advancement, the aging increase, and expanding global trade. Aging is the biggest threat to humans and causes about 80 different diseases in the world. It is the growth of aging populations, environmental pollution, and life pressures that leads to disease and economic burdens. With

#### **Figure 22.**

*The production shematic of functional-antioxidant powder from by-product maizes.*

**Figure 23.**

*The production shematic of functional-antioxidant hard pill from by-product maizes.*

#### **Table 2.**

*Statistical descriptives of antioxidant content in some food (mmol/100 g) [91].*

the development of science and technology, antioxidant bioactive substances are exploited more effectively and thoroughly. However, the uniformity of science and technology in various regions does still not happen. Awareness increase, economy,

and global trade ability lead to the criteria of the goods choice of human more difficult. The difference in antioxidant content in various foods occurs. These are both opportunities and challenges to develop antioxidant supplement products (**Table 2**).


*3.4. Effects of Storage on Texture Profile*

Sensory attributes of fortified noodles rely on cooking qualities and texture of the cooked products, which also play an important role in affecting the acceptability of consumers. The texture profile of the cooked wheat noodles fortified with isomaltodextrin during different storage periods and temperatures is in Table 3. The hardness of the noodle samples stored at 25, 4, and −20 ◦C increased greatly from 4164.02 ± 49.37, 4172.81 ± 47.29, and 4189.19 ± 81.31 to 4271.44 ± 29.7, 4211.14 ± 53.34, and 4235.07 ± 47.84, respectively, at 24 months of storage. At 25 ◦C storage, the adhesiveness, maximum tensile strength, and tensile fracture distance significantly differed after 6, 12, and 9 months of storage, respectively. However, noodles stored at 4 and −20 ◦C showed significant differences for only hardness and adhesiveness at 24 months of storage period. The increase in adhesiveness of isomaltodextrin noodles during storage may be due to the increase in cooking loss encouraging disintegration of more soluble proteins and starch during cooking. In contrast, the partially soluble proteins and starch are attached on the surface of noodles, causing aggravation of this sticky behavior [32]. The increase in hardness and adhesiveness of the isomaltodextrin noodles indicated the deterioration of the noodle samples during storage, especially at 25 ◦C storage. The texture quality change in the isomaltodextrin noodle samples at different storage temperatures and periods may be due to the fiber supplements disturbing the fiber–starch matrix within the microstructure of noodles [33].

**Table 3.** Texture analysis of wheat noodles fortified with isomaltodextrin during different storage periods.

Scores are presented as mean ± SD of triplicate analysis. The lowercase letters indicated significant differences in each column (*p <* 0.05).

#### *3.5. Effects of Storage on Sensory Properties*

Figure 4 illustrates the sensory evaluation of wheat noodles fortified with isomaltodextrin during different storage periods (0, 3, 6, 9, 12, 15, 18, 21, and 24 months) at 25, 4, and −20 ◦C storage. The cooked isomaltodextrin noodles were evaluated for sensory characteristics such as color, odor, taste, firmness, and overall acceptance. Long-term storage reduced the overall acceptance of the noodle samples, which may due to the odor changed during the long-term storage. However, taste, firmness, and color did not differ for the isomaltodextrin noodles stored at −20 ◦C. Sensory attributes, including color, odor, taste, firmness, and even overall acceptance of the isomaltodextrin noodles stored at ambient temperature slowly deteriorated during the storage study, from 0 to 24 months. Even though the sensory attributes and overall acceptance of the isomaltodextrin noodles stored at 25, 4, and −20 ◦C was slightly reduced by time, all the samples were acceptable to the panelists, with a score >5. The firmness of the isomaltodextrin noodles was increased slightly for the noodles stored at 25, 4, and −20 ◦C, from 0 to 24 months, which may due to the loss of moisture and breakdown of sample matrix interconnection during the long-term storage and directly affects the cooking characteristics of the noodle samples [6].