Effect of sorbitol on the in vitro starch digestibility in semi-dried black highland barley noodles

Abstract

Sorbitol is commonly used in semi-dried noodles for holding water, thus extending the shelf life. This research analyzed the effect of sorbitol on the in vitro starch digestibility in semi-dried black highland barley noodles (SBHBN). In vitro starch digestion revealed that the hydrolysis extent and digestive rate decreased with increasing sorbitol addition, although its inhibition abated when added >2 %. Compared with the control, adding 2 % of sorbitol lowered the equilibrium hydrolysis (C∞) significantly (P < 0.05) from 75.18 to 66.57 % and decreased the kinetic coefficient (k) significantly (P < 0.05) by 20.29 %. Adding sorbitol increased the tightness of microstructure, relative crystallinity, V-type crystal, molecular structure order, and hydrogen bond strength of starch in cooked SBHBN. Meanwhile, gelatinization enthalpy change (ΔH) of starch in raw SBHBN was increased by adding sorbitol. In addition, the swelling power and amylose leaching in SBHBN added with sorbitol were reduced. Pearson correlations analysis observed significant (P < 0.05) correlations among short-range ordered structure, ΔH, and related in vitro starch digestion indexes of SBHBN after being added with sorbitol. These results revealed that sorbitol might form hydrogen bonds with starch, making it a potential additive to lower the eGI in starchy foods.