Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodles

文献类型： 外文期刊

第一作者： Tian, Yu

作者： Tian, Yu;Li, Ming;Guo, Boli;Liu, Xingxun;Jane, Jay-lin;Dhital, Sushil

作者机构：

关键词： Noodles; Resistant Starch; In vitro digestion; Storage; Retrogradation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 344 卷

页码：

收录情况： SCI

摘要： White-salted noodles are prepared, stored and consumed in various ways. However, relationships among cooking and storage conditions on nutritional functionality are not fully understood. The manuscript elucidates the mechanism of formation of resistant starch (RS) leading to slower digestion rate of variously cooked (boiled, steamed, stir-fried, fried and microwave heated) noodles followed by storage under different conditions (-18, 4 and 25 degrees C for 4, 24 and 48 h). RS content of noodles stored at 25 degrees C was higher than noodles stored at 4 degrees C, which was consistent with increases in the degree of crystallinity during storage. We showed that the residual moisture content primarily facilitated the mobility of starch chains and contributed towards the increase in RS associated with the decrease of enzyme susceptivity of noodles after storage. Evidence that supramolecular organization (helical structure and crystallinity) had a more pronounced effect than the macroscopic structure such as compactness or bulk density was also provided.

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