Effect of Rose Powder Addition on Quality,Color and Polyphenol Content of Noodles
In order to clarify the effect of rose powder addition on the quality characteristics,color and bioactive substance content of noodles,0%to 4%rose powder was mixed with wheat flour to make dried rose noodles.It was found that the hardness and chewiness of dried rose noodles after cooking were lower than those of the control group,but the viscosity was significantly increased;the best sensory effect was obtained when the rose powder addition was 3%.The higher the rose powder addition,the lower the brightness value(L*)and yellow-blue value(b*),as well as the higher the red-green value(a*)of dried rose noodles.The free polyphenol and anthocyanin contents of dried rose noodles were significantly higher than control group without added rose powder.
万方数据
维普
