Effects of Pueraria Water Extract on Cooking Properties, in Vitro Digestive Characteristics, and Antioxidant Activity of Rice Noodles

The addition of Pueraria water extract as a functional ingredient can enhance the nutritional value of food. In this study investigated the effects of incorporating Pueraria water extract (1%~5%) into rice noodles on their quality, in vitro digestibility, and antioxidant activity. Analysis revealed that the five main constituents of Pueraria water extract were puerarin, 3'-hydroxypuerarin, 3'-methoxypuerarin, puerarin-6''-O-cinnamate, and daidzin, with puerarin identified as the major active compound present at the highest concentration of 274.97±0.21 mg/g. The breakage rate of rice noodles containing 1%~2% Pueraria water extract did not differ significantly (P>0.05) from that of the control group (rice noodles without Pueraria water extract). However, a significant increase was noted at higher concentrations of 3%~5% (P<0.05). The addition of 2%~4% Pueraria water extract significantly reduced the moisture content of the rice noodles (P<0.05), resulting in prolonged edible time. Brightness, color intensity, odor, and elasticity of the rice noodles showed a decreasing trend with increasing extract concentrations. Rice noodles containing 2% Pueraria water extract achieved the highest sensory evaluation, exhibiting high elasticity and a moderately chewy texture. Correlation analyses revealed that addition of Pueraria water extract was negatively correlated with the sensory scores and textural properties, but positively correlated with antioxidant activity and in vitro digestibility of the rice noodles. A comprehensive assessment of multiple parameters showed that 2% Pueraria water extract constitutes an optimal supplementation concentration.