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

Figure 1

Microstructure of mulberry leaf tea rice noodles observed under a scanning electron microscope (SEM) at 100x. (a) surface of 0% MT rice noodles; (b) surface of 15% MT rice noodles; (c) surface of rice noodles with MT extract; (d) surface of rice noodles with MT residue; (e) cross-section of 0% MT rice noodles; (f) cross-section of 15% MT rice noodles; (g) cross-section of rice noodles with MT extract; (h) cross-section of rice noodles with MT residue. Arrows indicate fiber residues.