Structural and nutritional optimization of rice noodles using Corchorus olitorius leaf powder and Wolffia globosa protein concentrate: A mechanistic and multifunctional approach.

Authors

Aimé Roger Raherison, Natta Laohakunjit, Apiradee Uthairatanakij, Nattapon Kaisangsri, Orrapun Selamassakul, Ratchadaporn Kaprasob

Published in

Food chemistry. Volume 525. Issue Pt 3. Pages 150468. Jul 21, 2026. Epub Jul 21, 2026.

Abstract

Rice noodles are a staple in Southeast Asia, but are low in protein, deficient in lysine, have a high glycemic index, and suffer excessive cooking loss (CL). This study investigated the synergistic effects of Corchorus olitorius (moroheiya) leaf powder (MH; 0-3%) and Wolffia globosa protein concentrate (WGPC; 0-9%) on the physicochemical and nutritional properties of rice noodles. Their combination enhanced protein, phenolic contents, and antioxidant activity. MH at ≤2% contributed these benefits, maintaining firmness and chewiness. WGPC inclusion enhanced the antioxidant activity and protein content despite having insoluble protein masses. High amounts of the combined ingredients elevated CL and softened the texture. An optimized formulation (1.804% MH and 3.026% WGPC) achieved ≤8% CL, instrumental texture (3.48 N firmness, 4.23 N·mm chewiness) comparable to wheat noodles, medium glycemic index (66.47), and protein digestibility-corrected amino acid score of 0.61. Structural analyses revealed an ordered starch structure and increased β-sheet and random coil conformations.

PMID:
42508116
Bibliographic data and abstract were imported from PubMed on 28 Jul 2026.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.