Effect of dandelion and yam fortification on fermented porous wheat noodles: cooking, texture, antioxidant and digestive properties

BACKGROUND Fermented porous wheat noodles, though popular for their fast rehydration and soft texture, are typically made from refined flour alone, resulting in low dietary fiber, insufficient bioactive compounds and a high glycemic response. This study developed dandelion and yam powder enriched fermented porous noodles (DYPN) and optimized processing parameters using single factor experiments, response surface methodology and fuzzy mathematical comprehensive evaluation. RESULTS All five factors (yeast, salt, dandelion, yam and fermentation time) significantly affected DYPN quality ( P < 0.01). Optimal parameters were: yeast 12.0 g kg −1 , salt 15.6 g kg −1 , dandelion 25.0 g kg −1 , yam 90.0 g kg −1 , fermentation 60.55 min and water 450 g kg −1 (all based on flour mass). Under these conditions, the DYPN achieved a water absorption rate of 193.7% and a sensory score of 91.6. Subsequent characterization of the optimized product revealed desirable texture (low hardness of 3277 N and high elasticity of 0.95). In vitro digestion showed 53.9% resistant starch, 16.7% rapidly digestible starch and 29.4% slowly digestible starch, giving an estimated glycemic index (GI) of 51.09, classifying it as a low‐GI food. Moreover, flavonoids and phenolic compounds from dandelion and yam endowed DYPN with strong antioxidant capacity: DPPH · and ABTS + radical scavenging rates reached 66.5% and 73.8%, respectively. CONCLUSION The optimized DYPN integrate enhanced antioxidant properties, a low glycemic response and desirable sensory and textural qualities. This study provides a feasible technical scheme for producing nutrient‐enriched, functional wheat‐based staple foods, with promising potential for industrial application in the health‐oriented food sector. © 2026 Society of Chemical Industry.