In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

Liu, Tengnu; Wang, Kang; Xue, Wei; Wang, Li; Zhang, Congnan; Zhang, Xinxia; Chen, Zhengxing

doi:10.1016/j.lwt.2021.111008

Cited by 40 publications

(13 citation statements)

References 44 publications

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“…During the first 60 min, the starch digestibility increased rapidly, and thereafter continued to gradually increase. This is consistent with a previous study by Tengnu Liu’s group [ 51 ]. Further, with the increase of GBP content, the digestibility of GBN was decreased.…”

Section: Resultssupporting

confidence: 94%

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Zhou

et al. 2022

Foods

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Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat flour, were detected. Water absorption of dough increased and the development time and stability time of dough were decreased with GBP addition. Meanwhile, the pasting properties results showed that the addition of GBP reduced the aging degree of starch and improved the thermal stability of dough. Scanning electron microscopy results showed that addition of GBP smoothed the surface of raw noodles while increasing the hole size of the cooked noodles. With increased GBP addition (0%~40%), the chewiness and extensibility of the fresh wet noodles increased significantly (p < 0.05), and the sensory scores changed, ascending from 0%~20% substitution, and then descending from 20%~40% substitution. The digestibility and estimated glycemic index (eGI) values of the GBP fresh wet noodles decreased significantly (p < 0.05). In general, 20% GBP addition could improve the chewiness, extensibility, taste and nutrition of fresh wet noodles, and decrease the digestibility and eGI values of noodles. Thus, GBP has potential for application in the noodle industry.

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Section: Resultssupporting

confidence: 94%

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Zhou

et al. 2022

Foods

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“…3, the native IRN presented a typical honeycomb network structure, which was proved by Liu et al . (2021). After the complexation of PS, numerous compact layered structures adhered on the cavity surface, and emerged more cross‐linking and bigger expansion cell size structure, revealing the formation of a more integrated gel network.…”

Section: Resultsmentioning

confidence: 99%

“…The pasting properties of rice flour replaced by PS at different conditions (5%–20%) were determined according to Liu et al . (2021a,2021b). The compounded sample (3.0 g) was dissolved into an aluminum canister containing 25.0 g of deionised water, and the thermal program “Standard method 1” supplied by the instrument was used to the determination of the heating and cooling cycles.…”

Section: Methodsmentioning

confidence: 99%

“…The cooking properties involved in the water absorption rate, cooking loss and expansion rate of rice noodles were conducted referring to the method of Liu et al . (2021a,2021b).…”

Section: Methodsmentioning

confidence: 99%

“…The prepared lyophilised rice noodle powder (200 mg) was dissolved into 15 mL of acetate buffer (0.2 M, pH 5.2), and then cooked at 100 °C for 30 min. Subsequently, the dispersion was cooled down to 25 °C before 10 mL of pre‐prepared enzymes solutions (porcine pancreatic α‐amylase (290 U mL −1 ) and amyloglucosidase (50 U mL −1 )) was added into, then the flask was transferred into a continuously shaking water bath (37 °C, 2.50 × g ) to undergo the digestive reactions (Liu et al ., 2021a,2021b). After being digested for 20 and 120 min, the reaction solution (0.5 mL) was dissolved with absolute ethanol (4.5 mL) to stop the enzymatic hydrolysis reaction.…”

Section: Methodsmentioning

confidence: 99%

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Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

Jin

Yang

Zhang

et al. 2022

Int J of Food Sci Tech

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Summary The effects of partial replacement (0%–20%, w/w) of rice flour by potato starch (PS) on the physicochemical properties, microstructures, texture and in vitro digestibility of indica rice flour (IRF) and instant rice noodles (IRN) were systematically investigated. Accordingly, the addition of PS significantly increased the peak viscosity (2876.00–3221.00 mPa·s) and tan δ values (0.14–0.22) but lowered the setback values (2169.00–1036.50 mPa) of the pastes. Rice noodles with 5%–15% PS (PS and IRF at the mixing ratios of 5:95, 10:90, 15:85 and 20:80, respectively) addition exhibited modulated appearance and textural properties. The mutually exclusive phosphate groups of PS facilitated the expansion of starch granules, contributing to the formation of more compact microstructure and higher‐ordered crystalline structures (confirmed by scanning electron microscope and X‐ray diffraction), endowing rice noodles with better cooking and digestive attributes, and visibly increased slowly digestible starches content (26.09%–31.34%). The quality attributes of rice noodles could be accurately predicted by the physicochemical properties of rice flour referring to Pearson’s correlation analysis. The study demonstrates that the blending of PS is both an effective and economical pathway in improving the nutritional and textural properties of IRN.

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Formulation of instant noodles incorporated with insoluble dietary fiber from fruit peel: In vitro starch digestibility, biophysical, structural and textural characteristics

Bhatt

Gupta

2023

Applied Food Research

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In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

Cited by 40 publications

References 44 publications

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Effects of potato starch on the characteristics, microstructures and quality attributes of indica rice flour and instant rice noodles

Formulation of instant noodles incorporated with insoluble dietary fiber from fruit peel: In vitro starch digestibility, biophysical, structural and textural characteristics

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