Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami

Abstract

The effects of arabic gum on the quality attributes of rice noodles were characterized in terms of physical properties as well as in vitro starch digestibility. Segoami (high amylose rice) was used to develop rice noodle with low predicted glycemic index (pGI). First, the processing condition for Segoami noodle was investigated at different levels of water content (100%–175%) and steaming time (1–5 min). The impact of various levels of arabic gum (0.5%–2%) of Segoami noodles was also evaluated. In the results, the optimal processing condition was determined at the condition of 150% water content and 1 min of steaming time, when the lowest cooking loss and highest cohesiveness were observed. The addition of arabic gum (0.5–1.5%) lifted down glucose release curve and significantly reduced pGI of Segoami noodles. The higher level of arabic gum showed the higher cooking loss, but lower hardness and cohesiveness. Consequently, the 1.5% level of arabic gum was most effective in reducing in vitro starch digestibility and improving cooking properties of Segoami noodles.