Effect of Mulberry Leaf Tea on Texture, Microstructure, Starch Retrogradation, and Antioxidant Capacity of Rice Noodles

Abstract

The effect of mulberry leaf tea (MT) on texture, microstructure, starch retrogradation, and antioxidant capacity of rice noodles was investigated. Addition of MT powder at 5 to 25% increased protein, fiber, and antioxidant capacity of rice noodles. The presence of phenolic compounds in MT enhanced firmness and elongation of rice noodles, while fiber disrupted the noodle microstructure, resulting in lower firmness and elongation at high concentration. MT noodles kept for 7 days at 4°C had total phenolic content and antioxidant capacity 7 times and 5 times higher than the control rice noodles at day 0, respectively. Addition of MT reduced the retrogradation enthalpy of rice flour and retarded increase in firmness and decrease in elongation of rice noodles during storage. Addition of MT improved the nutritional benefits and antioxidant capacity of rice noodles and also the textural properties during storage.