The Quality and Starch Digestibility of Multi-Grain Noodles Are Regulated by the Additive Amount of Dendrobium Officinale.

ABSTRACT: Dendrobium officinale (DO) is a well-known medicinal and edible plant, yet its impact on the quality of noodles has been infrequently reported. In this study, DO was incorporated into multi-grain flour in varying proportions (0, 2, 4, 6, 8%) to prepare noodles, and their quality was assessed. The percentage increase in DO decreased the cooking loss, whiteness, appearance, and taste of the noodles while simultaneously enhancing their water absorption, adhesiveness, smoothness, and starch digestion resistance. Lower supplemental levels of DO (2-4%) facilitated the water absorption of protein and the formation of a dense and extensive protein network surrounding the partially gelatinized starch, which was characterized by higher relative crystallinity. The highest sensory score (77.4) and gre

SUBMITTER: Zhang X 

PROVIDER: S-EPMC11817478 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature