Structural and nutritional optimization of rice noodles using Corchorus olitorius leaf powder and Wolffia globosa protein concentrate: A mechanistic and multifunctional approach.

Rice noodles are a staple in Southeast Asia, but are low in protein, deficient in lysine, have a high glycemic index, and suffer excessive cooking loss (CL). This study investigated the synergistic effects of Corchorus olitorius (moroheiya) leaf powder (MH; 0-3%) and Wolffia globosa protein concentrate (WGPC; 0-9%) on the physicochemical and nutritional properties of rice noodles. Their combination enhanced protein, phenolic contents, and antioxidant activity. MH at ≤2% contributed these benefits, maintaining firmness and chewiness. WGPC inclusion enhanced the antioxidant activity and protein content despite having insoluble protein masses. High amounts of the combined ingredients elevated CL and softened the texture. An optimized formulation (1.804% MH and 3.026% WGPC) achieved ≤8% CL, instrumental texture (3.48 N firmness, 4.23 N·mm chewiness) comparable to wheat noodles, medium glycemic index (66.47), and protein digestibility-corrected amino acid score of 0.61. Structural analyses revealed an ordered starch structure and increased β-sheet and random coil conformations.