Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

Ultrastructural and Starch Digestibility Characteristics of Sweet Potato Spaghetti: Effects of Edible Gums and Fibers

“…Among the gums, highest SI was observed in the case of LBG and GG-fortification (1.0 and 1.5%), which was significantly higher than XG (1.5%). Higher SI was also reported for LBG fortified SP pasta dried at 55 and 70 • C. [28] Higher capacity of LBG than XG and GG in retaining water in yellow layer cakes was reported by Gomez et al [19] Nevertheless, Silva et al [44] reported that hydrocolloids like LBG and GG with lower water binding capacity than XG had no significant effect on shear rheology of SP noodle dough. They also reported lower cooking loss in SP starch noodles fortified with gums.…”

“…The pectin associated firmness of the AF fortified dry spaghetti might have been lost due to its solubilization and leaching into water, and hence, the cooked spaghetti had a soggy texture. Silva et al [44] reported that XG at 0.5 and 1.0% levels increased the stiffness of SP starch noodles fortified with 20% broccoli powder and despite the highest water binding capacity of XG, it suppressed the swelling of starch. We also found that among the three gums, XG fortification resulted in the lowest SI.…”

Cooking behavior and starch digestibility of NUTRIOSE® (resistant starch) enriched noodles from sweet potato flour and starch

“…Hydrocolloids are extensively used in the food industry as gluten substitute and also to provide good dough properties and are reported to reduce starch digestibility of pasta and noodles (Briani et al, 2006;Silva, Brikenhake, Scholten, Sagis & Vander Linden, 2013). Hence the combined effect of NUTRIOSE and guar gum in reducing the glycaemic index of noodles was also studied.…”

Preparation, composition analysis and antioxidant activities of konjac oligo-glucomannan

“…More recently, it was also demonstrated that KG has good cryoprotective effect on myofibrillar protein from grass carp (Ctenopharyngodon idella) during frozen storage (Xiong et al, 2009). At the same time, KG also was applied to control rheology and structure of potato starch (Khanna & Tester, 2006;Silva, Birkenhake, Scholten, Sagis, & van der., 2013), cassava starch (Shanavas, Moorthy, Sajeev, Misra, & Sundazeem, 2010), and corn starch (Yoshimura, Takaya, & Nishinari, 1998), revealing that the behavior of KG is similar to a physical barrier to prevent amylopectin chain association (Khanna & Tester, 2006 Recent researches found that its degradation products with different molecular weight have particular biological functions, such as anti-tumor (Vuksan et al, 2000), immuno regulation (Onishi et al, 2005), and cytothesis (Yeh, Lin, & Chen, 2010). These findings promote researchers to pay more and more attention to the research and development of konjac degradation products (Suzuki et al, 2009).…”