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

Table 2

Texture and total phenolic content of fresh rice noodles added with mulberry leaf tea extract and mulberry leaf tea residue.

Sample	Firmness	Tensile strength	Elongation	Total phenolic content
	(kPa)	(kPa)	(%)	(mg GAE/100 g dry sample)
0% MT noodles	^b	^b	^b	^c
15% MT noodles	^c	^b	^c	^b
MT extract noodles	^a	^a	^a	^a
MT residue noodles	^d	^c	^d	^c

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