Production of novel dried noodles using Chinese chive powder as a natural pigment and nutrient fortifier with fragrance.

L * had a decreasing trend because of CCP substitution, whereas △ E saw an upward trend. a * decreased at low CCP levels before rising at high CCP levels, while b* was the exact reverse of a*.

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While cohesiveness and resilience changed in the opposite direction, with dried noodles substituted with 10 % CCP showing the highest cohesiveness and resilience values and the lowest values of the other parameters, hardness, adhesiveness, springiness, gumminess, maximum adhesion force, and chewiness all showed a trend of first decreasing and then increasing as the CCP substitution level increased.

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