Effects of Adding Wuyi Rock Tea on Quality, <i>in vitro</i> Digestive Characteristics and Antioxidant Activity of Rice Noodles

HUANG Juqing; LI Weibin; WANG Qi; GUAN Xuefang; LIN Bin

doi:10.13386/j.issn1002-0306.2023080113

Volume 45 Issue 10

May 2024

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Science and Technology of Food Industry > 2024 > 45(10): 101-109. > DOI: 10.13386/j.issn1002-0306.2023080113

HUANG Juqing, LI Weibin, WANG Qi, et al. Effects of Adding Wuyi Rock Tea on Quality, in vitro Digestive Characteristics and Antioxidant Activity of Rice Noodles[J]. Science and Technology of Food Industry, 2024, 45(10): 101−109. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080113.

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Effects of Adding Wuyi Rock Tea on Quality, in vitro Digestive Characteristics and Antioxidant Activity of Rice Noodles

Institute of Food Science and Technology, Fujian Academy of Agricultural Science, Key Laboratory of Processing of Subtropical Characteristic Fruits, Vegetables and Edible Fungi, Ministry of Agriculture and Rural Affairs of China, Fujian Key Laboratory of Agricultural Product (Food) Processing, Fuzhou 350003, China

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Received Date: August 14, 2023
Available Online: March 17, 2024

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Abstract

In order to develop functional rice flour products with anti-digestive and antioxidant activities, the effects of adding Wuyi rock tea (WRT) on the quality, in vitro digestive characteristics and antioxidant activity of rice noodles were studied. The texture and sensory quality of rice noodles were determined by texture analyzer and sensory evaluation method, respectively. The flavor components were characterized by GC-MS, and the antioxidant activity was assessed by FRAP, DPPH and ABTS⁺ assays. The digestive characteristics of rice noodles were detected by the in vitro simulated digestion method. The results showed that compared to the control rice noodles, the breaking rate of rice noodles added with 2.9%~7.0%. WRT was not significantly changed (P>0.05), while the breaking rate of rice noodles added with 8.3% WRT was significantly increased (P<0.05). Adding 2.9%~8.3% WRT could significantly lower the values of hardness, cohesiveness, gumminess, chewiness and resilience of rice noodles (P<0.05), but improve the smell and taste scores of rice noodles (P<0.05). The rice noodles added with 5.7% WRT had the highest springiness value among all the groups and reserved the main volatiles from rock tea (i.e. 2,6-Octadien-1-ol, (Z)-3,7-dimethyl, 2-phenylethanol, benzeneacetaldehyde, (E)-2-Hexenal). Meanwhile, it was found that adding 5.7% WRT could reduce the proportion of fast digestible starch of rice noodles by 8.69%, while increase the proportion of resistant starch by 14.34%. In addition, compared with the control noodles, the rice noodles added with 5.7% WRT had a considerably stronger ability to scavenge DPPH and ABTS⁺ free radicals (P<0.05), with a total antioxidant capacity of 7.48 times that of the control noodles. The results suggested that the addition of WRT provided rice noodles with a unique flavor, higher digestion resistibility as well as antioxidant activity, thus improving the nutritional and healthy properties of rice noodles.
- Wuyi rock tea,
- rice noodle,
- quality,
- in vitro digestive characteristics,
- antioxidant activity

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Effects of Adding Wuyi Rock Tea on Quality, in vitro Digestive Characteristics and Antioxidant Activity of Rice Noodles

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