Effect of Kudzu Flour on the Quality of Fresh Wet Rice Noodle

ZHU Yongguang; MENG Luli; CHEN Peng; CHEN Jie; CHEN Tong; CHENG Yuan; CHENG Qianwei

doi:10.13386/j.issn1002-0306.2024060305

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ZHU Yongguang, MENG Luli, CHEN Peng, et al. Effect of Kudzu Flour on the Quality of Fresh Wet Rice Noodle[J]. Science and Technology of Food Industry, 2025, 46(10): 102−111. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060305.

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Effect of Kudzu Flour on the Quality of Fresh Wet Rice Noodle

1.
College of Biological and Chemical Engineering, Guangxi University of Science and Tcehnology, Liuzhou 545000, China
2.
Guangxi Sanmenjiang Ecological Camellia Oil Co., Ltd., Liuzhou 545000, China

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Received Date: June 20, 2024
Available Online: March 19, 2025

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Abstract

Abstract

Kudzu flour was recognized as a rich source of isoflavonoids, amino acids, and trace elements, which could be integrated into food products to enhance their nutritional value and provide a unique flavor. In this study, kudzu flour was incorporated into fresh wet rice noodles at different levels (0~20%, w/w) to investigate its effect on fresh wet rice noodle quality. The results indicated that the pasting transition temperatures (including onset, peak, and end temperatures) and the amylose content of the kudzu-enriched fresh wet rice noodles progressively increased with the addition of kudzu flour. However, quality attributes such as hardness, enthalpy (ΔH), setback, and breakdown showed a gradual decrease. Notably, compared to the fresh wet rice noodles without kudzu flour, those samples with the 10% addition demonstrated a reduction in cooking loss rate and strip breakage rate, decreasing from 24.12% to 12.21% and 5.16% to 1.90%, respectively, which enhanced the overall edible quality. The relative crystallinity (RC) reached its lowest value of 7.85% at the 10% addition level, indicating the highest resistance to retrogradation. Additionally, the infrared peak intensity ratio of 1047/1022 peaked at 0.823, while the ratio of 1022/995 reached a minimum value of 1.037, suggesting that the short-range order at the 10% addition level was superior to that of the other samples. Following the incorporation of 10% kudzu flour, significant changes were observed in the relative content of three starch types within the rice noodles. Rapidly digestible starch (RDS) decreased by 30.2%, while slowly digestible starch (SDS) and resistant starch (RS) increased by 20.5% and 81.9%, respectively. Furthermore, the microstructure and protein-starch cross-linking of the noodles with 10% kudzu flour addition were superior to those in the other samples. In sensory evaluations, the fresh wet rice noodles with 10% kudzu flour addition also received the highest ratings. In conclusion, the optimal overall quality of kudzu-enriched fresh wet rice noodles was achieved with a 10% incorporation level.
- kudzu flour,
- fresh wet rice noodle,
- edible quality,
- microstructure,
- in vitro digestive characteristics

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