Seephua Nidthaya, Liu Yu, Li Hua, Bunyatratchata Apichaya, Phuseerit Onanong, Siriamornpun Sirithon
Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand.
Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China.
Foods. 2025 Mar 21;14(7):1096. doi: 10.3390/foods14071096.
This study examined the impact of incorporating watermeal () on the physicochemical characteristics, antioxidant activity, and starch and protein digestibility of rice noodles. The addition of watermeal powder (1, 3, 5%) significantly enhanced the nutritional and functional attributes of the noodles. The formulation with 5% watermeal (WF5) demonstrated a twofold increase in protein content compared to the control, along with a marked increase in the chlorophyll content as the watermeal concentration increased ( < 0.05). Moreover, fortifying the noodles with watermeal enhanced their bioactive compound content and antioxidant activity in all fortified noodles. Starch digestibility analyses revealed an increase in the resistant starch and slowly digestible starch, along with a reduction in the rapidly digestible starch and the estimated glycemic index. Protein digestibility in the WF5 sample improved by 22% compared to the control. These findings emphasize the capability of watermeal as a sustainable, plant-based ingredient for developing nutrient-rich noodle products with enhanced health benefits.
本研究考察了添加无根萍（）对米粉理化特性、抗氧化活性以及淀粉和蛋白质消化率的影响。添加无根萍粉（1%、3%、5%）显著增强了面条的营养和功能特性。与对照相比，含5%无根萍的配方（WF5）蛋白质含量增加了两倍，且随着无根萍浓度增加，叶绿素含量显著增加（<0.05）。此外，用无根萍强化面条提高了所有强化面条的生物活性化合物含量和抗氧化活性。淀粉消化率分析表明，抗性淀粉和缓慢消化淀粉增加，快速消化淀粉和估计血糖指数降低。与对照相比，WF5样品中的蛋白质消化率提高了22%。这些发现强调了无根萍作为一种可持续的植物性成分，用于开发具有更高健康益处的营养丰富面条产品的能力。
