葛根水提物对米粉蒸煮特性、体外消化和抗氧化活性的影响OA

The addition of Pueraria water extract as a functional ingredient can enhance the nutritional value of food.In this study investigated the effects of incorporating Pueraria water extract(1%~5%)into rice noodles on their quality,in vitro digestibility,and antioxidant activity.Analysis revealed that the five main constituents of Pueraria water extract were puer-arin,3′-hydroxypuerarin,3′-methoxypuerarin,puerarin-6″-O-cinnamate,and daidzin,with puerarin identified as the major active compound present at the highest concentration of 274.97±0.21 mg/g.Compared with the control group(rice noodles without Pueraria water extract),the addition of 1%~2% Pueraria water extract did not significantly affect the breakage rate(P>0.05),whereas the addition of 3%~5% Pueraria water extract significantly increased the breakage rate(P<0.05).The addition of 2%~4% Pueraria water extract significantly reduced the moisture content of the rice noodles(P<0.05),resulting in prolonged edible time.Brightness,color intensity,odor,and elasticity of the rice noodles showed a decreasing trend with increasing extract concentrations.Rice noodles containing 2% Pueraria water extract achieved the highest sensory evalua-tion,exhibiting high elasticity and a moderately chewy texture.Correlation analyses revealed that addition of Pueraria water extract was negatively correlated with the sensory scores and textural properties,but positively correlated with antiox-idant activity and in vitro digestibility of the rice noodles.A comprehensive assessment of multiple parameters showed that 2% Pueraria water extract constitutes an optimal supplementation concentration.