Effect of Functional Red Yeast Rice Flour on Noodle Quality

Sun Ruixi; Zhou Qingxin; Zhang Yanhao; Chen Leilei; Qiu Jiying; Chen Xiangyan; Yang Xiaoyu; Zhao Shuangzhi

doi:10.14083/j.issn.1001-4942.2025.08.017

Abstract：In order to investigate the effect of functional red yeast rice flour on quality of noodles,the functional red yeast rice flour was added into noodles at 0(control),2％,4％,6％,8％and 10％of total mass,respectively to study its effect on drying,cooking,color,texture,tensile,shear and sensory evaluation of noodles.The results showed that the lovastatin content of red yeast rice flour was 0.5 mg/g.Different red yeast rice flour addition amounts affected the noodle characteristics to different degrees.When the adding a-mount of red yeast rice flour was 4％,the noodle quality was better,and compared with the control group,the cooking loss rate reduced by 27.70％,the cooked break rate reduced by 8.85％,the hardness,adhesiveness,springiness,cohesiveness,gumminess,chewiness,resilience,maximum pulling force,pulling distance,shear hardness and shear power reduced by 6.72％,18.32％,10.38％,2.95％,9.61％,19.65％,8.39％,7.96％,9.95％,11.52％and 6.06％,respectively;L*and b*values reduced by 54.03％and 52.30％,and a*values and sensory scores increased by 472.35％and 18.51％.In conclusion,the addition of red yeast rice flour could reduce the textural values of noodles,which could be attributed to the fact that the addition of red yeast rice flour reduced the content of gluten protein and starch in the noodles,which affected their textural properties.Simultaneously,the addition of appropriate amount of red yeast rice flour could expand the gaps in the gluten network structure,increase the area of starch particles being wrapped,improve the drying rate,so as to reduce the production energy consumption.