Development of fresh and dried noodle products with high resistant starch content from banana flour

Abstract

The functional properties, resistant starch (RS), and glycemic index (GI) of fresh noodles substituted with banana flour (BF) were investigated. When the substitution with BF was increased from 0 to 40%, the viscoelastic properties increased, while tensile strength and elasticity decreased from 53.23 to 26.84 g f and 44.65 to 15.04 mm, respectively. GI was reduced from 77.05 to 62.62 while RS content increased from 5.56 to 23.31%. This is considered a very high RS content and the modified noodles are classified as intermediate GI food. Furthermore, the effects of xanthan gum (XG), guar gum (GG), and carboxymethyl cellulose (CMC) individually at 1.0% and 1.5% levels on quality of dried noodles substituted with 30% BF (DBF30) were investigated. DBF30 with XG had the shortest rehydration time (6.5 min), while DBF30 with CMC had the slowest rehydration (8.5 min). The added hydrocolloids increased rehydration and decreased the cooking loss of DBF30, also increasing tensile strength and elasticity of DBF30. Furthermore, the hydrocolloids increased RS content and reduced GI of DBF30. The results reveal that adding BF and hydrocolloids to noodle products provides high nutritional quality with enhanced quality characteristics.

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

“…However, F1 and F3 had a significant difference from the other samples. The highest rehydration rate was in the control formulation, (Tangthanantorn et al, 2021). Generally, a higher water rehydration rate is a desirable property for noodle products (Hastuti et al, 2021).…”

“…The supplementation of pasta products with high RS flour affects their microstructure, increasing pore sizes, as is evident in scanning electron microscopy (SEM) analyses (Han et al, 2021). Several studies have been carried out on the effects of supplementing pasta products with specific starchy vegetable flour high in resistant starch content (noodles) (Tangthanantorn et al, 2021). However, limited research has been carried out on the effects on noodles of combining several starchy vegetable flours containing resistant starch.…”

Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles

“…This result was similar to the trend of previous studies, which found that the addition of hydrocolloids (xanthan gum, guar gum, etc.) increased the hardness, adhesiveness, chewiness and resilience of the noodles [ 10 , 11 ]. The increase in hardness and chewiness of the noodles was beneficial in enhancing the noodles’ texture and strength [ 13 ].…”

“…Cooking loss rate is often used as an indicator to evaluate the cooking characteristics of noodles [ 10 ]. As can be seen in Figure 2 , the cooking loss of the noodles increased from 5.25% to 5.43% after adding TF.…”

“…Adding SA to noodles can contribute to a uniform and compact structure, and improve the rheological properties of dough, and texture properties of noodles [ 9 ]. Guar gum (GG) is a water-soluble non-ionic polysaccharide, which can increase the tensile strength and elasticity of noodles, and decrease the cooking loss [ 10 ]. Xanthan gum (XG) is an extracellular heteropolysaccharide secreted by the microorganism xanthomonas campestris .…”