Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles.

Po-Hsien Li,Chiun-Chuan Roger Wang,Chien-Wen Wang,Yung-Jia Chan,Wen-Chien Lu

doi:10.3390/foods11060814

Po-Hsien Li, Chiun-Chuan Roger Wang + Show 3 more

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https://doi.org/10.3390/foods11060814

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Abstract

The aim of this study was to evaluate the characteristics and eating quality of salted noodles that are incorporated with different formulations of flour. Up to 20% of wheat flour was substituted by composite flours of highly resistant starches, including heat moisture treatment corn starch (HMT-CS), high-amylose corn starch (Hylon VII), and green banana flour (GBF). The physical properties of dough, in conjunction with the eating quality and estimated glycemic index (EGI) of cooked salted noodles, were investigated in this study. The results concluded that the incorporation of GBF, HMT, and Hylon VII not only affected the water absorption and mixing tolerance of the dough, but also the maximum resistance to extension and extensibility in terms of the extensographic properties. Meanwhile, GBF, HMT, and Hylon VII incorporation significantly increased the resistant starch content and decreased the fat content of the noodle samples. The textural profile analyses of cooked salted noodles indicated that hardness, gumminess, chewiness, and shearing force increased; nevertheless, springiness declined with the increase in the proportion of flours from 10 to 20%. The sensory evaluation detected that wheat flour composited with 10% GBF and HMT flours could produce acceptable quality noodles as compared with normal typical control noodles. In the meantime, salted noodles incorporated with GBF, HMT-CS, and Hylon VII flour decreased the estimated glycemic index (EGI) dramatically. The result of this study concluded that incorporation of various sources of resistant starch flour could develop a low-GI noodle with good acceptability that may contribute to gastrointestinal health.

Highlights

The evolution of valued products has recently been a deliberate focus of the food industry
It is recognized that incorporation of resistant starch in staple foods could be considered in order to increase the daily dietary fiber intake [1]
Various studies have demonstrated that resistant starch (RS) is a part of dietary fiber, which is explicated as the sum of starch from the fraction of starch degradation that outflows from digestion in the human small bowel and reaches the large intestine where resident microflora carry out the process of fermentation

Summary

Introduction

The evolution of valued products has recently been a deliberate focus of the food industry. Rich sources of resistant starch (RS) have commonly been applied in commercial food manufacturing in the last decades. It is recognized that incorporation of resistant starch in staple foods could be considered in order to increase the daily dietary fiber intake [1]. Various studies have demonstrated that RS is a part of dietary fiber, which is explicated as the sum of starch from the fraction of starch degradation that outflows from digestion in the human small bowel (the duodenum, jejunum, and ileum) and reaches the large intestine where resident microflora carry out the process of fermentation. The resultant short chain fatty acids (SCFA), as well as acetate, propionate, butyrate, isobutyrate, valerate, and isovalerate, are produced by the fermentation of microflora, playing an important role in metabolization and lowering the risk of pathogen overgrowth in the large intestine [2]. A high-RS diet amplifies apoptosis in the intestine, consecutive to externally causing gene damage, which proposes the capability of RS to regulate the emergence of colonic cancer [4]

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