Understanding the texture and digestibility attributes of rice noodles supplemented with common vetch starch.

Autor: Geng DH; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China., Zhang X; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China., Gan J; College of Life Science, Yantai University, Yantai 264000, China., Wang C; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China., Jia X; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China., Tang N; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: ningtang@cau.edu.cn., Cheng Y; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2022 Dec 01; Vol. 222 (Pt A), pp. 772-782. Date of Electronic Publication: 2022 Sep 27.
DOI: 10.1016/j.ijbiomac.2022.09.208
Abstrakt: The effects of common vetch starch (CVS) substitution on rice noodle quality were investigated, aiming to improve their texture and reduce starch digestibility. The CVS had larger granule sizes, higher amylose content and more long branch chains compared with rice starch (RS). When the CVS substitution level was 20 %, the rice noodles had the best texture quality, as the mixtures with more total starch and amylose could form denser gel structures. Moreover, the starch chains were easier to rearrange to form double helix ordered structures, resulting in a slower digestion rate. With the further increase of CVS, the noodle structure weakened and the starch digestion rate increased. This was due to the formation of looser gel structures and less ordered structures as RS granules could be easily separated into different parts by large amount of CVS with larger granule sizes, and RS with more short chains tended to be cross-linked with RS during retrogradation. With increasing CVS substitution level, the estimated glycemic index (eGI) of rice noodles decreased and then tended to be stable. Therefore, appropriate CVS substitution could improve the texture quality of rice noodles and reduce the eGI value, and the best substitution level was 20 %.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2022 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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