The characterization of dough quality, antioxidant capacity and aroma profile of noodles incorporated with golden ear mushroom (Naematelia aurantialba) and large-leaf yellow tea powder

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Wheat-based noodles are a global staple food but often lack sufficient nutritional and functional ingredients. This study examined the interaction of the golden ear mushroom (GEM) and large-leaf yellow tea (LYT) powders on pasting properties, water mobility (LF-NMR), protein secondary structure (FTIR), antioxidant capacity, amino acid profile, and volatile organic compounds (VOCs) using an electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). Pasting analysis revealed that GEM and LYT fortification caused a significant increase in peak and final viscosities, which indicated enhanced starch gelatinization and stability. LF-NMR displayed a reduction of mobility of bound and partially immobilized water, indicated more water-protein interactions, and a more compact noodle matrix. FTIR spectra revealed that GEM encouraged the formation of β-sheet, stabilized gluten structure, but LYT polyphenols partially preserved α-helix content, helping maintain protein structural flexibility. Phenolic and flavonoid contents increased significantly in GEM-LYT noodles, suggesting enhanced antioxidant potential. The amino acid profiling revealed an increase in the essential and umami-related amino acids (Asp, Glu) and an increase in total free amino acids to 65.60 mg/100 g. E-nose analysis revealed better response of the W1S and W1W in GEM and GEM-LYT-XG noodles, suggesting an increased release of methyl and sulfur-containing volatiles, respectively. GC-IMS detected 63 volatile compounds, with the majority of them being aldehydes, alcohols, and ketones, and PLS-DA resulted in an additional identification of 16 VOCs (VIP > 1), including aldehydes like hexanal, octanal, and (E)-2-octenal. These results indicate that both GEM and LYT powders have led to improved quality of the noodles, an increased bioactive component, and an improved aroma profile.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.