Scientific Development Research

In recent years, with the increasing attention to healthy eating, functional foods rich in natural nutrients and bioactive substances have become highly popular. As a natural ingredient abundant in anthocyanins, dietary fiber, and various trace elements, purple sweet potato has gradually been widely used in the food processing industry. This paper aims to explore the application of purple sweet potato in noodle production. By studying its impact on the quality, nutritional value, and sensory characteristics of noodles, the potential of purple sweet potato is further tapped to provide new ideas and references for the innovation of noodle technology, meeting consumers demands for nutritious, healthy, and diverse foods.

Purple sweet potato; Noodle technology; Application research