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Understanding the processing and digestibility attributes of rice noodles supplemented with acetylated cassava starch☆

文献类型： 外文期刊

作者： Wang, Yiming 1 ; Tang, Ning 1 ; Geng, Dong-Hui 1 ; Wang, Kuaitian 1 ; Asiamah, Ebenezer 1 ; Cheng, Yongqiang 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Funct Food Plant Resources, Beijing 100083, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China

3.CSIR, Food Res Inst, POB M20, Accra, Ghana

关键词： Rice noodles; Starch derivatives; Nutritional properties; Starch digestibility; Multi-scale structure

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 315 卷

页码：

收录情况： SCI

摘要： This study investigated the impact of cassava modified starch (CMS), specifically acetylated cassava starch, on rice noodle quality, aiming to enhance texture and reduce starch digestibility. The effects of CMS addition on rice noodle gel texture and digestibility were analyzed using microstructure and spectral analysis. Results showed that the addition of CMS improved texture and processing characteristics up to an incorporation level of 20 %. Beyond this threshold, the acetyl group's steric hindrance altered water distribution within the gel, weakening the network structure and potentially compromising texture. However, the addition of CMS consistently reduced both the estimated glycemic index (GI) and starch digestibility. This reduction is attributed to an increase in starch content, which promotes ordered starch chain arrangement. Additionally, acetyl groups accelerate intermolecular hydrogen bond formation, leading to the development of ordered double-helix structures. Furthermore, the acetyl group's steric hindrance inhibited hydrolase contact, significantly reducing digestibility. Therefore, incorporating CMS, ideally at levels up to 20 %, offers the potential to produce lower-GI rice noodles with improved overall quality.

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