Effect of Mulberry Leaf Tea on Texture, Microstructure, Starch Retrogradation, and Antioxidant Capacity of Rice Noodles
Table 5
Textural properties, total phenolic content, and antioxidant of mulberry leaf tea rice noodles during storage at 4°C for 7 days.
Storage time (day)
Firmness of uncooked noodles (kPa)
Firmness of cooked noodles (kPa)
Tensile strength of cooked noodles (kPa)
Elongation of cooked noodles (%)
Total phenolic content (mg GAE/100 g dry sample)
DPPH (mg TE/100 g dry sample)
ORAC (μM TE/g dry sample)
0% MT powder
10% MT powder
0% MT powder
10% MT powder
0% MT powder
10% MT powder
0% MT powder
10% MT powder
0% MT powder
10% MT powder
0% MT powder
10% MT powder
0% MT powder
10% MT powder
0
eA
eB
eA
dB
aA
aB
aA
aB
a
a
a
a
a
1
dA
dB
dA
cB
bA
bcB
cA
dB
b
b
ND
b
b
b
3
cA
cB
cA
bB
dA
bcA
dB
dA
ND
c
ND
c
b
b
5
bA
bB
bA
aB
dA
cA
cB
cA
ND
c
ND
d
b
c
7
aA
aB
aA
aB
cA
bA
bA
bA
ND
d
ND
e
b
d
a,b,c: means in the same column followed by different letters are significantly different ().A,B,C: means in the same row followed by different letters are significantly different ().
