Chinese dried noodles (CHDNs) were fortified with unhulled flaxseed flour (UHFF) and hulled flaxseed flour (HFF), and textures, antioxidant activities, sensory properties and microstructure were investigated. The optimal levels of UHFF and HFF added to CHDNs were 5% and 10%, respectively. Compared with HFF, UHFF addition enhanced the in vitro antioxidant activities but significantly decreased the colour of CHDNs. The addition of UHFF and HFF increased the cooking loss and decreased the hardness, firmness force, tensile strength and fracture distance ratio of cooked CHDNs in a dose-dependent manner. The addition of levels of 5% UHFF, as well 5% and 10% HFF increased the flaxseed aroma of CHDNs. Both UHFF and HFF decreased the gaps in the internal structure of CHDNs. UHFF remarkably increased the roughness of CHDNs compared with HFF. In summary, UHFF and HFF have the potential to improve the overall quality of CHDNs without compromising the eating quality.

To develop new high-nutrient oil resources, eight Xanthium sibiricum seeds (XSs) are used as raw materials for the preparation of oil. The properties, chemical composition, and free radical scavenging capacity of XS oils (XSOs) are evaluated in this study. The characteristics of XSOs from different regions are also compared and analyzed. Results show that XSOs contains a high content of unsaturated fatty acids (up to 90.90%). XSOs are rich in phytochemicals, such as tocopherols (consisting of 𝜶-, 𝜷-, and 𝜸-tocopherols) and phytosterols (including 𝜷-sitosterol, campesterol, and stigmasterol). The contents of phytochemicals and free radical scavenging capacity in XSOs from Gansu are higher than those in other regions. Furthermore, the free radical scavenging capacities of XSOs are significantly (p < 0.05) affected by some minor components, especially in 𝜶-tocopherol. XSOs generally have high nutritional value, and they could be used as a new alternative to nut oil. Practical applications: The excellent chemical composition and functional properties of XSOs indicate that it could be used as a new edible oil through proper processing. Due to its high proportion of unsaturated fatty acids, XSOs is expected to become a functional oil for preventing cardiovascular and cerebrovascular diseases. XSOs could also be developed as a new low-cost "nut oil" with similar characteristics and higher active substance content.

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