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

Table 4

Total phenolic content in 10% MT powder rice flour slurry and MT extract-rice flour slurry for DSC measurement.

Samples	Total phenolic content (mg GAE/100 g dry sample)
0% MT rice flour slurry	ND
10% MT powder rice flour slurry	^b
1.67% MT rice flour slurry	^c
3.33% MT rice flour slurry	^b
6.67% MT rice flour slurry	^a

^a,b,c: mean values followed by the same letter in the same column are significantly different (). ND: means are not detectable.