Effect of germinating quinoa flour on wheat noodle quality and changes in blood glucose

Abstract

Germinated quinoa flour has been proven to be rich in a variety of nutrients, in order to improve the nutritional value and reduce the glycemic index of wheat noodle, 20% (w/w) of white quinoa (WQ), red quinoa (RQ), black quinoa (BQ) powder with different germination time were added to wheat noodle. The gemination rate, sprout length, digestion ratio and microstructure of WQ, RQ, and BQ were determined. Also, the characteristics of cooking, texture, digestion and blood glucose of noodles were studied. It was found that the addition of quinoa flour (WQ-0, WQ-1, RQ-0, RQ-1, BQ-0, BQ-3) maintained the cooking and texture characteristics of wheat noodle. Meanwhile, WQ-1, RQ-1, BQ-3 reduced the optimal cooking time and starch digestibility compared with wheat noodle. At the same time, it showed that the addition of WQ-1, BQ-3 significantly reduced the area under the blood glucose curve (AUC) to 132.17, 126.83 (mmol/L)·h, respectively. The correlation analysis verified that the digestion ratio was significantly positively correlated with AUC (p < 0.01). It will provide the theoretical basis for the development of new quinoa foods that lower blood sugar.