Effect of addition of Agrocybe aegerita fermentation solution of Pueraria lobata and Coix lachryma-jobi L. seed on noodle texture quality and in vitro digestibility

Abstract

Pueraria lobata and Coix lachryma-jobi L. seed are underutilized resources with nutrient-rich properties and dual functionality as food and medicinal ingredients. To address health concerns of refined noodles, the potential of Agrocybe aegerita-fermented solution of Pueraria lobata and germinated Coix lachryma-jobi L. seed (AFSPC) as a water substitute was investigated. AFSPC-modified noodles demonstrated improved texture, with a 47.19 % increase in resistant starch and 30.30 % reduction in rapidly digestible starch. Starch digestibility decreased by 43.34 %, accompanied by a 22.62 % lower glycemic index. Structural analyses revealed optimal effects at 22–32 % AFSPC, while higher concentrations (42 %) impaired integrity. These findings highlight AFSPC's potential in developing healthier noodles.