Effects of Adding Wuyi Rock Tea on Quality, in vitro Digestive Characteristics and Antioxidant Activity of Rice Noodles

In order to develop functional rice flour products with anti-digestive and antioxidant activities, the effects of adding Wuyi rock tea (WRT) on the quality, in vitro digestive characteristics and antioxidant activity of rice noodles were studied. The texture and sensory quality of rice noodles were determined by texture analyzer and sensory evaluation method, respectively. The flavor components were characterized by GC-MS, and the antioxidant activity was assessed by FRAP, DPPH and ABTS+ assays. The digestive characteristics of rice noodles were detected by the in vitro simulated digestion method. The results showed that compared to the control rice noodles, the breaking rate of rice noodles added with 2.9%~7.0%. WRT was not significantly changed (P>0.05), while the breaking rate of rice noodles added with 8.3% WRT was significantly increased (P