Quality and Antioxidant Activity of Fresh Noodles with Different Amounts of Mulberry Leaf Powder
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Abstract:
The use of mulberry leaf powder in flour products was explored in this study. Different proportions (0%, 2%, 4%, 6%, 8%, 10%) of mulberry leaf powder were used to replace wheat flour to make fresh noodles. Different proportions of dough were scanned using a rheometer to measure the viscoelasticity. The cooking properties, color, texture, sensory properties, and antioxidant activity of the noodles were measured. The viscoelasticity of the mixed dough increased substantially at 75~95 ℃. With the increased addition of mulberry leaf powder within a certain range, the hardness of the noodles increased markedly, the gluten network structure of the noodles was more compact and uniform, and the internal structure improved substantially. However, excessive addition of starch results in larger gap between starch particles, leading to protein structure disorder, which affects the stability of the gluten network structure. At 4% mulberry leaf powder, the breaking rate of fresh noodles was 0, the cooking loss was 5.07%, and the elasticity, chewiness, and sensory score all reached the maximum values of 0.96 mm, 7.70 mJ, and 90 points, respectively. Compared to the control, the free radical scavenging rates of 1,1-diphenyl-2-picrylhydrazyl and 2,2´-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt were increased by 2.69- and 1.27-fold, respectively. This indicated that the addition of mulberry leaf powder to fresh noodles had a good antioxidant effect. The dough made with mulberry leaf powder had good viscoelasticity, which improved the cooking characteristics, texture, and color of noodles in the sensory evaluation. The antioxidant activity of the noodles improved, which promotes the application of mulberry leaf powder in noodles and baked goods.