Effect of anthocyanin-rich extract from black soybean coat on wheat dough rheology and noodle texture

摘要

Anthocyanins-rich extracts from the black soybeans coat (AEBSC) at five levels of0%, 2.5%, 5%, 7.5%, and 10% were added to wheat flour to make noodles. The resultsshowed the storage moduli (Gʹ) and loss moduli (Gʺ) of the dough decreased, andthe maximum creep compliance (J_(max)), instantaneous compliance (J_0), and retardationcompliance (J_1) of the dough gradually enlarged with the increasing addition ofAEBSC. When the addition of AEBSC was 2.5% and 5%, the texture of the noodlessuch as hardness, elasticity, cohesiveness, chewiness, and resilience was insignificantlychanged (p > 0.05) and the dough's three-dimensional structure still existed.When the AEBSC was added at 7.5% or 10%, the texture of the noodles was significantlychanged (p < 0.05) and the gluten protein's network structure was destroyed.The findings showed the feasibility of adding 5% AEBSC in wheat dough for acceptablephysicochemical properties.Practical applicationsAnthocyanins-rich extracts from the black soybeans coat is a kind of natural flavonoids,which is beneficial to human body. Anthocyanin's strong antioxidant activitydetermines its wide market demand. As a traditional staple food, noodles are popularwith consumers all over the world. The addition of anthocyanins-rich extracts in noodlescan improve the nutritional value of noodles. This study found that adding 5%anthocyanins-rich extracts can better maintain the quality of noodles and enhancethe nutritional characteristics of noodles, which provides a theoretical basis for itsapplication in noodle products.