Effects of Dendrobium officinale leaf pulp addition on the quality and antioxidant properties of dried noodles
Dried noodles were prepared using wheat flour supplemented with Dendrobium officinale leaf pulp as raw materials.The effects of Dendrobium officinale leaf pulp on noodle quality and antioxidant properties were studied through indicators such as cooking performance,texture characteristics,color,microstructure,sensory evaluation,amount of bioactive components and antioxidant activity.The results showed that with the increase in the addition of Dendrobium officinale leaf pulp(0％～40％),the water absorption and cooking loss rate significantly increased.The texture of the dried noodles(hardness,cohesiveness,chewiness,tensile strength and tensile distance)initially increased and then decreased,while elasticity and resilience decreased,and stickiness increased.Noodles with 10％～20％added Dendrobium officinale leaf pulp exhibited a more contin-uous and dense gluten network structure,while excessive addition resulted in obvious damage,such as cracks.Overall,noodles with 20％Dendrobium officinale leaf pulp showed excellent cooking performance and texture characteristics,with a refreshing flavor and green appearance of Dendrobium officinale,and the highest sensory score.The total polysaccharide,flavonoid,total polyphenol content and antioxidant capacity were superior to those of pure wheat noodles(P＜0.05).
Dendrobium officinale leaf pulpaddition amountquality characteristics of dried noodlesmicro-structureantioxidant properties
万方数据
维普
