Resveratrol alters texture and provides nutritional benefits in white‐salted noodles

Abstract

SummaryThe effects of resveratrol (RSV) addition on quality of fractionated wheat flour and the corresponding cooked white‐salted noodles were investigated. Commercial wheat flour was fractionated into four particle size groups, that is <45, 45–65, 65–105 and >105 μm. RSV was incorporated into the fractionated flour at three different levels. Swelling power increased in each of the four particle size groups with the addition of RSV. RSV at 0.5% led to a decrease in rapidly digestible starch and an increase in slowly digestible starch. Antioxidant capacity increased with the addition of RSV except for the >105 μm particle size group, which declined in oxygen radical absorbance capacity value. Smaller particle size could increase antioxidant capacity, but extremely small particle size may decrease it. Addition of RSV increased tensile strength and decreased hardness of cooked noodles. This study showed that resveratrol addition to wheat flour had potential to bring quality and health benefits.