Effect of Agriophyllum squarrosum Flour on the Quality of Rice Flour and Rice Noodles

In order to improve the utilization value of Agriophyllum squarrosum and the eating quality of rice noodles, the effects of adding different levels (0%, 5%, 15%, 25%, 35% and 45%) of A. squarrosum flour on the pasting, rheological and thermal properties of rice flour as well as the firmness, cooking quality and digestive properties of rice noodles were systematically investigated. The results showed that the supplementation of 25% or above of A. squarrosum flour significantly (P < 0.05) increased the contents of protein, fat, and fiber, and 35% or above of A. squarrosum flour significantly (P < 0.05) decreased the content of carbohydrate in mixed flours compared to pure rice flour. With increasing concentration of A. squarrosum flour equal to or greater than 15%, the peak viscosity of mixed flours decreased significantly (P < 0.05), and the viscoelasticity of gels increased continuously; the cooking loss and resistant starch content of noodles increased significantly (P < 0.05). The addition of more than 25% of A. squarrosum flour deteriorated the cross-sectional compactness and surface flatness of rice noodles. The sensory score of noodles containing less than 15% of A. squarrosum flour was higher than that of pure rice noodles. Therefore, A. squarrosum flour can be used as an ingredient in the production of new rice noodles.