Rutin as an alternative to partial salt improves dough structure, microbial communities, and quality traits in traditional fermented dried noodles

Abstract

High salt has limited the development of traditional fermented dried noodles, while plant polyphenols rutin could be a potential alternative to replace salt due to antimicrobial activity and improving structural characteristics and strength of dough. Thus, this study investigated the influence of rutin (0.025%–0.1%) on bacterial community, internal structure and textural properties of dough, and the quality of Zhongjiang dried noodles with 8% salt. The results indicated that dough added with 0.05%–0.075% rutin had more predominant bacteria (especially Chloroplast and Pantoea) and β-sheet secondary structure, and lower α-helix and bacterial diversity than the 8% salt group (C2), while their continuous-tight microstructures, disulfide bonds and secondary structures were close to the 10% salt group (C1). The supplementation of 0.025%–0.05% rutin enhanced the elongation and breaking force of dough, cooked texture and sensory scores of noodles compared with C2, and improved the cooking quality of dried noodles compared to C1. Therefore, our data demonstrated that 0.05% rutin promoted the growth of dominant bacteria, structural properties and strength of dough, and the quality traits of dried noodles, approaching or even reaching the corresponding levels of C1 treatment. This finding is introducing a promising nutritious enhancer in traditional fermented dried noodles.