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Understanding the texture and digestibility attributes of rice noodles supplemented with common vetch starch. | LitMetric

Understanding the texture and digestibility attributes of rice noodles supplemented with common vetch starch.

Int J Biol Macromol

Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Published: December 2022

AI Article Synopsis

  • * CVS had larger granule sizes, more amylose, and longer branch chains than RS, which improved noodle texture and created denser gel structures.
  • * Although increasing CVS substitution improved texture and reduced the estimated glycemic index (eGI), going beyond 20% weakened the noodle structure and increased digestion rates.

Article Abstract

The effects of common vetch starch (CVS) substitution on rice noodle quality were investigated, aiming to improve their texture and reduce starch digestibility. The CVS had larger granule sizes, higher amylose content and more long branch chains compared with rice starch (RS). When the CVS substitution level was 20 %, the rice noodles had the best texture quality, as the mixtures with more total starch and amylose could form denser gel structures. Moreover, the starch chains were easier to rearrange to form double helix ordered structures, resulting in a slower digestion rate. With the further increase of CVS, the noodle structure weakened and the starch digestion rate increased. This was due to the formation of looser gel structures and less ordered structures as RS granules could be easily separated into different parts by large amount of CVS with larger granule sizes, and RS with more short chains tended to be cross-linked with RS during retrogradation. With increasing CVS substitution level, the estimated glycemic index (eGI) of rice noodles decreased and then tended to be stable. Therefore, appropriate CVS substitution could improve the texture quality of rice noodles and reduce the eGI value, and the best substitution level was 20 %.

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Source
http://dx.doi.org/10.1016/j.ijbiomac.2022.09.208DOI Listing

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