Effect of burdock leaf juice on the physicochemical properties, antioxidant properties and glycemic index of Tartary buckwheat fresh wet noodles

Tartary buckwheat fresh wet noodles (TB-FWN) encounter challenges when formulated with high content, such as poor formability, insufficient viscoelasticity, and suboptimal cooking properties. This study examines the effects of burdock leaf juice (BLJ) on the physicochemical and functional attributes of TB-FWN. Compared to the control (BLJ-0), the addition of 3.75% BLJ significantly enhanced various properties, including pasting, rheological characteristics, and cooking quality, as evidenced by a 6.33% reduction in cooking loss and a 22.50% decrease in the broken rate. Furthermore, textural parameters such as hardness, springiness, and chewiness were improved, alongside enhancements in color, surface quality, and taste. BLJ also contributed to improvements in the viscoelasticity, thermal stability, shear resistance, and aging inhibition of Tartary buckwheat dough. Additionally, the high dietary fiber content resulted in a resistant starch content of 41%, reduced the estimated glycemic index (eGI) to 45.86, and increased antioxidant activity by 21.6%. These findings provide foundational insights for the development of high-content Tartary buckwheat staples that possess enhanced processability, antioxidant capacity, and potential for metabolic regulation. • Innovative use of BLJ improves processing properties of high-content TB-FWN. • 3.75% BLJ optimizes TB-FWN texture and cooking properties. • BLJ can reduce the estimated glycemic index of TB-FWN. • BLJ optimizes nutrition and sensory acceptance in TB-FWN.