Zhu Yongguang, Cheng Qianwei, Zhang Jiayan, Chen Peng, Cheng Yuan, Meng Luli, Chen Jie, Chen Tong
School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Guangxi Liuzhou Luosifen Center of Technology Innovation, Liuzhou 545006, PR China.
Guangxi Sanmenjiang Ecological Camellia Oil Co. Ltd., Liuzhou 545006, PR China.
Food Chem X. 2025 Jul 3;29:102710. doi: 10.1016/j.fochx.2025.102710. eCollection 2025 Jul.
flour (PCF) is rich in active substances such as flavonoids, polysaccharides, and trace elements, which can be added to food to enhance its nutritional value while imparting product quality. In this study, we investigated the effects of PCF on the quality and characteristics of rice noodles. The addition of PCF to rice noodles conferred a yellow colour, while increasing cooking quality. Pasting characterization showed that the viscosity of the rice noodles (PCRN) was lower than the control group. Thermal characterization revealed that the thermal stability of the rice noodles increased with the addition of PCF. The ordered structure and microstructure of PCRN were enhanced under specific conditions of addition. Furthermore, the digestion resistance and antioxidant capacity of the noodles were enhanced. The results showed that the rice noodles produced by adding PCF had better quality, richer nutrition and better resistance to digestion than the control group.
全谷物粉（PCF）富含黄酮类化合物、多糖和微量元素等活性物质，可添加到食品中以提高其营养价值并改善产品品质。在本研究中，我们研究了PCF对米粉品质和特性的影响。向米粉中添加PCF会使其呈现黄色，同时提高蒸煮品质。糊化特性表明，添加PCF的米粉（PCRN）的粘度低于对照组。热特性表明，添加PCF后米粉的热稳定性增加。在特定添加条件下，PCRN的有序结构和微观结构得到增强。此外，面条的抗消化性和抗氧化能力也得到增强。结果表明，添加PCF制成的米粉比对照组具有更好的品质、更丰富的营养和更好的抗消化性。
