Effects of Polygonatum cyrtonema flour addition on the food quality, microstructure, in vitro digestibility and antioxidant capacity of rice noodles

Polygonatum cyrtonema flour (PCF) is rich in active substances such as flavonoids, polysaccharides, and trace elements, which can be added to food to enhance its nutritional value while imparting product quality. In this study, we investigated the effects of PCF on the quality and characteristics of rice noodles. The addition of PCF to rice noodles conferred a yellow colour, while increasing cooking quality. Pasting characterization showed that the viscosity of the P. cyrtonema rice noodles (PCRN) was lower than the control group. Thermal characterization revealed that the thermal stability of the rice noodles increased with the addition of PCF. The ordered structure and microstructure of PCRN were enhanced under specific conditions of addition. Furthermore, the digestion resistance and antioxidant capacity of the noodles were enhanced. The results showed that the rice noodles produced by adding PCF had better quality, richer nutrition and better resistance to digestion than the control group.