*3.2. Effects of Storage on Fiber Profile*

Because of different structural characteristics of fibers, molecular weight distribution and spatial density of different dietary fibers added to noodles compounds can have positive or negative effects on noodles properties [21]. Therefore, assurances and preserved product quality control have become more crucial and have led to the need to determine the amount of dietary fiber composition in final products. Figure 1 illustrates the fiber profile of wheat noodles fortified with isomaltodextrin during the different storage periods at 25, 4, and −20 ◦C storage. Figure 2 shows the fiber profile of wheat noodles fortified with isomaltodextrin during the different storage periods at 40 ◦C storage. The isomaltodextrin content ranged from 9.47 ± 0.06 to 9.31 ± 0.03%, RS content from 0.24 ± 0.01 to 0.22 ± 0.02%, IHMWDF content from 7.96 ± 0.04 to 7.44 ± 0.04%, and SHMWDF content from 0.95 ± 0.02 to 0.61 ± 0.02%, from 0 to 24 months of storage at 25 ◦C (Table S1). However, storage at 4 ◦C and −20 ◦C slowed the degradation of SHMWDF, which was 1.01 ± 0.05 to 0.79 ± 0.03% and 1.01 ± 0.04 to 0.80 ± 0.03%, respectively, from 0 to 24 months of storage (Tables S2 and S3). The composition of isomaltodextrin, RS, and IHMWDF did not differ by storage and storage temperature. Regardless, SHMWDF content was degraded

with storage at ambient temperature. Previous study has revealed that dietary fibers with high molecular weight have stronger viscosity than those with low molecular weight [22]. Moreover, high-molecular-weight dietary fiber, including cellulose, RS, and guar gum, originally from wheat flour, had a better effect on noodles than low-molecular-weight dietary fiber (Table S4) [23]. *Plants* **2021**, *10*, x FOR PEER REVIEW 7 of 16 *Plants* **2021**, *10*, x FOR PEER REVIEW 7 of 16

**Figure 1.** Fiber profile of wheat noodles fortified with isomaltodextrin during different storage period (0, 3, 6, 9, 12, 15, 18, 21, and 24 months) at 25 °C (**A**), 4 °C (**B**), and −20 °C (**C**). ID, isomaltodextrin; RS, resistant starch; IHMWDF, insoluble high-molecular-weight dietary fiber; SHMWDF, soluble high-molecular-weight dietary fiber. **Figure 1.** Fiber profile of wheat noodles fortified with isomaltodextrin during different storage period (0, 3, 6, 9, 12, 15, 18, 21, and 24 months) at 25 ◦C (**A**), 4 ◦C (**B**), and −20 ◦C (**C**). ID, isomaltodextrin; RS, resistant starch; IHMWDF, insoluble high-molecular-weight dietary fiber; SHMWDF, soluble high-molecular-weight dietary fiber. 21, and 24 months) at 25 °C (**A**), 4 °C (**B**), and −20 °C (**C**). ID, isomaltodextrin; RS, resistant starch; IHMWDF, insoluble high-molecular-weight dietary fiber; SHMWDF, soluble high-molecular-weight dietary fiber.

**Figure 2.** Fiber profile of wheat noodles fortified with isomaltodextrin during different storage periods (0, 3, 6, 9, and 12 months) at 40 °C storage. ID, isomaltodextrin; RS, resistant starch; IH-**Figure 2.** Fiber profile of wheat noodles fortified with isomaltodextrin during different storage periods (0, 3, 6, 9, and 12 months) at 40 ◦C storage. ID, isomaltodextrin; RS, resistant starch; IHMWDF, insoluble high-molecular-weight dietary fiber; SHMWDF, soluble high-molecular-weight dietary fiber.

periods (0, 3, 6, 9, and 12 months) at 40 °C storage. ID, isomaltodextrin; RS, resistant starch; IH-MWDF, insoluble high-molecular-weight dietary fiber; SHMWDF, soluble high-molecular-weight MWDF, insoluble high-molecular-weight dietary fiber; SHMWDF, soluble high-molecular-weight Dietary fiber is proclaimed to help avoid obesity caused by high-fat diets [24], by reducing energy intake, increasing the viscosity of intestinal contents, delaying gastric

**Figure 2.** Fiber profile of wheat noodles fortified with isomaltodextrin during different storage

The impact of color characteristics on wheat noodles fortified with isomaltodextrin during different storage periods is in Table 2. The appearance of cooked wheat noodles fortified with isomaltodextrin for 0, 6, 12, 18, and 24 months of storage at 25, 4, and −20 °C is in Figure 2. Color parameters of L\*, a\*, and b\* of noodle samples stored at 25 °C showed a significant deviation from 0 to 24 months. For noodle samples stored at 4 °C, the L\* and

and b\*

samples stored at −20 °C did not differ; only the L\* value differed after 6 months. Fortification of noodle samples with isomaltodextrin may alter the microstructure of the noodles, causing a disrupted starch, protein, and dietary fiber matrix. Changing the microstructure of the noodle samples may trigger a chemical reaction, such as browning effects

and b\*

values of noodle

values of noodle

The impact of color characteristics on wheat noodles fortified with isomaltodextrin during different storage periods is in Table 2. The appearance of cooked wheat noodles fortified with isomaltodextrin for 0, 6, 12, 18, and 24 months of storage at 25, 4, and −20 °C is in Figure 2. Color parameters of L\*, a\*, and b\* of noodle samples stored at 25 °C showed a significant deviation from 0 to 24 months. For noodle samples stored at 4 °C, the L\* and

a\* value started to change beyond 9 months of storage. The a\*

samples stored at −20 °C did not differ; only the L\* value differed after 6 months. Fortification of noodle samples with isomaltodextrin may alter the microstructure of the noodles, causing a disrupted starch, protein, and dietary fiber matrix. Changing the microstructure of the noodle samples may trigger a chemical reaction, such as browning effects

*3.3. Effects of Storage on Color Parameters* 

a\* value started to change beyond 9 months of storage. The a\*

dietary fiber.

*3.3. Effects of Storage on Color Parameters* 

dietary fiber.

exhaustion, and augmenting the short-chain fatty acid content in the large bowel, thus preventing central appetite and encouraging the release of anorexic intestinal hormones [25]. Meanwhile, dietary fiber as a food additive helps to maintain the level of fiber content in food and encourage the technological functionalities of food, such as gelatinization, product consistency, colloidal stability, texture, and viscosity [26]. As compared with insoluble dietary fiber, soluble dietary fiber is more common because of its critical physiological roles and benefits in physical and chemical properties [27], for example, the release of hyperlipidemia, controlling diabetes mellitus, effect on cardiovascular disease, and monitoring of colon cancer [28]. Because of the characteristics of water retention, gel formation, fat simulation, and thickening effects, the addition of soluble dietary fiber can significantly enhance the texture, shelf life, stability, and sensory properties of starch-based food; decrease the rate of aging; preserve the relative stability of the rheological and tissue properties [29].
