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

Table 1

Proximate analysis, total phenolic content, antioxidant activity, and textural properties of fresh mulberry leaf tea noodles.

Amount of; mulberry leaf; tea (%)	Protein	Fat	Ash	Fiber	Total phenolic; content	DPPH	ORAC	Firmness	Tensile strength	Elongation
	(% dry basis)	(% dry basis)	(% dry basis)	(% dry basis)	(mg GAE/100 g; dry sample)	(mg TE/100 g; dry sample)	(μM TE/g; dry sample)	(kPa)	(kPa)	(%)
0	^f	^f	^f	^f	^f	^f	^b	^a	^bc	^c
5	^e	^e	^e	^e	^e	^e	^a	^cb	^a	^b
10	^d	^d	^d	^d	^d	^d	^a	^bc	^b	^c
15	^c	^c	^c	^c	^c	^c	^a	^c	^c	^d
20	^b	^b	^b	^b	^b	^b	^a	^d	^d	^e
25	^a	^a	^a	^a	^a	^a	^a	^e	^e	^f

Values are of three independent determinations. ^{a, b, and c}: mean values followed by the same letter in the same column are significantly different ().