Resveratrol alters texture and provides nutritional benefits in white-salted noodles

Meng He, Zekun Xu, Shijia Yao, Mengting Ma, Wuyang Huang, Zhongquan Sui*, Harold Corke

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

The effects of resveratrol (RSV) addition on quality of fractionated wheat flour and the corresponding cooked white-salted noodles were investigated. Commercial wheat flour was fractionated into four particle size groups, that is <45, 45–65, 65–105 and >105 μm. RSV was incorporated into the fractionated flour at three different levels. Swelling power increased in each of the four particle size groups with the addition of RSV. RSV at 0.5% led to a decrease in rapidly digestible starch and an increase in slowly digestible starch. Antioxidant capacity increased with the addition of RSV except for the >105 μm particle size group, which declined in oxygen radical absorbance capacity value. Smaller particle size could increase antioxidant capacity, but extremely small particle size may decrease it. Addition of RSV increased tensile strength and decreased hardness of cooked noodles. This study showed that resveratrol addition to wheat flour had potential to bring quality and health benefits.

Original languageEnglish
Pages (from-to)2740-2750
Number of pages11
JournalInternational Journal of Food Science and Technology
Volume55
Issue number7
DOIs
StatePublished - 1 Jul 2020
Externally publishedYes

Keywords

  • Antioxidant
  • digestibility
  • noodle
  • particle size
  • wheat flour

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