Effects of debranched starch on physicochemical properties and in vitro digestibility of flat rice noodles

文献类型： 外文期刊

第一作者： Sun, Daiyong

作者： Sun, Daiyong;Jia, Yunzhu;He, Xiaoyang;Qin, Yang;Li, Man;Xiong, Liu;Ji, Na;Sun, Qingjie;He, Xiaoyang;Liu, Xianzhi;Xu, Tongcheng;Guo, Minqiang

作者机构：

关键词： Debranched starch; Flat rice noodles; In vitro digestibility

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）

ISSN： 0141-8130

年卷期： 2024 年 276 卷

页码：

收录情况： SCI

摘要： Aiming to develop flat rice noodles with both desirable textural quality and lower starch digestibility, we investigated the effect of adding indica rice debranched starch (RDBS) on the quality of flat rice noodles. In this study, adding RDBS to flat rice noodles enhanced their mechanical properties. Cooking characteristic analysis showed that incorporating RDBS into dried flat rice noodles increased the rehydration ratio by 16.1 % and reduced rehydration time by 26.5 %. Scanning electron microscopy (SEM) revealed the presence of microparticles formed through the self-assembly of RDBS within the network of flat rice noodles. X-ray diffraction (XRD) analysis demonstrated that the addition of RDBS elevated the crystallinity of the flat rice noodles, rising from 9.59 % to 22.57 %. In addition, the in vitro simulated digestion test suggested the addition of RDBS led to a threefold increase in the content of slowly digestible starch (SDS) and a ninefold increase in resistant starch (RS) content in flat rice noodles. This study found that adding RDBS into flat rice noodles can effectively reduce their digestion rate and improve their eating quality. It could be a promising approach for creating functional rice noodles aimed at alleviating public health concerns such as diabetes and obesity.

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