Effect of Mulberry Leaf Tea on Texture, Microstructure, Starch Retrogradation, and Antioxidant Capacity of Rice Noodles

The effect of mulberry leaf tea (MT) on texture, microstructure, starch retrogradation, and antioxidant capacity rice noodles was investigated. Addition MT powder at 5 to 25% increased protein, fiber, noodles. presence phenolic compounds in enhanced firmness elongation noodles, while fiber disrupted the noodle resulting lower high concentration. kept for 7 days 4°C had total content times higher than control day 0, respectively. reduced retrogradation enthalpy flour retarded increase decrease during storage. improved nutritional benefits also textural properties