Work

Effects of Polygonatum cyrtonema flour addition on the food quality, microstructure, in vitro digestibility and antioxidant capacity of rice noodles

Year: 2025

Type: article

Abstract: Polygonatum cyrtonema flour (PCF) is rich in various active substances such as flavonoids, polysaccharides, and trace elements, which can be added to food to enhance its nutritional value while imparting product quality. This study investigated the effects of PCF on the quality and characteristics of rice noodles. The addition of PCF to rice noodle conferred a yellow color, while reducing cooking loss and bar breakage of the product. The pasting and thermal characterization showed that the samples were retarded to paste and improved thermal stability. The long and short range ordered structures and microstructure of rice noodles were enhanced at a certain amount of addition and improved the anti-digestive and antioxidant properties of the product. The findings mentioned above indicated that the addition of PCF enhances the characteristics and attributes of rice noodle, which also improved the added value of polygonatum cyrtonema products.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102710