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<p>Mulberry (<i>Morus alba</i> L.) leaves have hypoglycemic bioactivities suitable for hyperglycemic populations. 0–15% mulberry leaf powder (MP) was supplemented into dried white Chinese noodles to explore its influences on wheat starch physicochemical structure, sensory quality, antioxidant capacity, microstructure, and in vitro digestibility in this study. With rising MP dosage, total starch content and water absorption capacity declined, whereas noodles gained enhanced thermal stability and viscoelasticity. MP significantly raised total phenols and DPPH (Diphenylpicrylhydrazide) antioxidant activity. It facilitated starch short- and long-range ordered structures, increased relative crystallinity while retaining the original A-type crystal form. Meanwhile, MP darkened the noodles and raised cooking loss rate. When MP addition reached 15%, resistant starch rose from 20.17&#xa0;mg/g (control) to 57.27&#xa0;mg/g, and the expected glycemic index (eGI) dropped from 92.17 to 64.32. Noodles containing 9% MP achieved optimal edible quality, while 15% MP produced the minimum eGI. In conclusion, MP can effectively slow starch digestion and lower the glycemic response of wheat noodles.</p>

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Influence of mulberry leaf powder on rheology, texture, cooking qualities, microstructure, and in vitro starch digestibility of dried wheat noodles

  • 期刊论文

  • 发表日期：

    2026年7月24日

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  • Guona Yao,
  • Heng Wang,
  • Lina Zhao,
  • Jian Zhang,
  • Yongjun Miao,
  • Zhihong Xiao,
  • Hongjian Chen,
  • Bo Li

摘要

Mulberry (Morus alba L.) leaves have hypoglycemic bioactivities suitable for hyperglycemic populations. 0–15% mulberry leaf powder (MP) was supplemented into dried white Chinese noodles to explore its influences on wheat starch physicochemical structure, sensory quality, antioxidant capacity, microstructure, and in vitro digestibility in this study. With rising MP dosage, total starch content and water absorption capacity declined, whereas noodles gained enhanced thermal stability and viscoelasticity. MP significantly raised total phenols and DPPH (Diphenylpicrylhydrazide) antioxidant activity. It facilitated starch short- and long-range ordered structures, increased relative crystallinity while retaining the original A-type crystal form. Meanwhile, MP darkened the noodles and raised cooking loss rate. When MP addition reached 15%, resistant starch rose from 20.17 mg/g (control) to 57.27 mg/g, and the expected glycemic index (eGI) dropped from 92.17 to 64.32. Noodles containing 9% MP achieved optimal edible quality, while 15% MP produced the minimum eGI. In conclusion, MP can effectively slow starch digestion and lower the glycemic response of wheat noodles.