Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles

Abstract

In this study, the additions of red lentil, rice protein and lentil protein on the quality of brown rice (BR) noodles were investigated, aiming to develop nutritionally fortified noodles with both desirable textural quality and lower starch digestibility. The results showed that the additives reduced the hardness, cohesiveness and chewiness, and increased cooking loss and turbidity of rice noodles. The addition of lentil protein had less effect on the texture quality of rice noodles when compared with the red lentil and rice protein. Lentil protein decreased the starch digestibility of BR noodles, thereby reducing the estimated glycemic index (eGI) from 70.48 to 65.33. XRD and FTIR revealed that lentil protein increased the relative crystallinity and 1047/1022 cm −1 ratio. Ordered structure could effectively limit the interaction between amylase and starch, and reduce its digestibility. Therefore, lentil protein was more suitable to be added in BR noodles to reduce starch digestibility.

Effects of Co‐Addition of Plant Peptides and Lauric Acid on the Physicochemical Properties and In Vitro Digestibility of Sweet Potato Starch

“…The results indicate the addition of P and LA could synergistically promote the formation of more ordered structures. The above findings are also consistent with previous findings by Geng et al [33] and Wang et al [34] that state the SMO and crystallinities of starch samples are pos-itively correlated with the 1045/1022 cm −1 ratio. The results of DSC, XRD, FTIR, and Raman spectroscopy further confirmed the higher the 1045/1022 cm −1 ratio, the more short-range ordered structures, and the greater the crystallinity of the system.…”

Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

“…GIs of different bread types have been reported (Foster‐Powell et al ., 2002; Brand‐Miller, et al ., 2009), and specifically, different WWBs have been listed (GIRnGINews, 2022) with GIs (relative to glucose) below and above 100. However, in vitro starch digestion studies that reference WWBs, individually or combined with human studies (Ferng et al ., 2016; de la Rosa‐Millán et al ., 2020; Geng et al ., 2021) generally have limited or no information on the breads used. Our earlier studies (Srikaeo et al ., 2011; Yong et al ., 2011; Koa et al ., 2017) also provided no information on the breads used.…”

Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition

“…Moreover, noodles prepared with chickpea proteins (6%) were highly acceptable and were given the highest scores for sensory parameters of appearance, flavour, taste, texture and overall acceptability. In another study, Geng et al (2021), evaluating the effect of rice and lentil proteins on brown rice noodle properties, reported the lowest stickiness for noodles prepared with lentil proteins. They reported a reduction in resilience with the addition of proteins, though the noodles with lentil proteins were more resilient than that prepared with rice proteins (Geng et al, 2021).…”

“…(2021), evaluating the effect of rice and lentil proteins on brown rice noodle properties, reported the lowest stickiness for noodles prepared with lentil proteins. They reported a reduction in resilience with the addition of proteins, though the noodles with lentil proteins were more resilient than that prepared with rice proteins (Geng et al ., 2021). Resilience, springiness and chewiness are desirable as they contribute smooth taste to rice noodles (Kang et al ., 2018).…”

“…Resilience, springiness and chewiness are desirable as they contribute smooth taste to rice noodles (Kang et al ., 2018). The addition of pulse proteins also had added benefit of reduced glycaemic index attributing to reduced starch digestibility as a result of (i) the entrapment of starch granules in proteins, (ii) formation of indigestible starch‐protein cross‐linked complexes (Sofi et al ., 2020), (iii) limited interaction between amylase and starch, (iv) enhanced retrogradation of starch and (v) formation of amylose‐lipid complexes (Geng et al ., 2021).…”