Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour

Abstract

The effects of Tartary buckwheat flour (TBF)/wheat flour ratio on the physical properties, and starch digestion, of noodles are investigated. Incorporation of TBF significantly changes the physical character of noodles. As TBF levels increase in noodles, the color of dough sheet become darker and noodle texture is affected deleteriously. Starch gelatinization temperature increases with TBF inclusion, and the relaxation time by low‐field nuclear magnetic resonance (LF‐NMR) system (including T21, T22, and T23) decreases due to the close combination of water with macromolecule such as protein and starch. Near‐infrared reflectance spectroscopy (NIRS) results in all of the cooked noodles show that both energy, and protein content, decrease significantly. Compared with noodles without substitution, TBF noodles reduce the production of reducing sugar released during an in vitro starch digestion. These findings suggest that incorporation of TBF in noodles could improve noodle nutrition but care is required to ensure appropriate textural characteristics are maintained.

The influence of the fortification of red pitaya (Hylocereus polyrhizus) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols and antioxidant activity in the oat‐wheat bread

“…The area under the curve (AUC) was calculated according to Jia et al . (2019) to depict the amount of reducing sugar released when foods are consumed after 2 h (Fig. 1).…”

“…An in vitro enzymatic starch digestion was used to imitate the digesting process of tested samples in the stomach and small intestine. The area under the curve (AUC) was calculated according to Jia et al (2019) to depict the amount of reducing sugar released when foods are consumed after 2 h (Fig. 1).…”

RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods

“…Several approaches have been taken to reduce the glycemic response of noodles. It is found that noodles made from Tartary buckwheat flour could reduce the release of reducing sugar with an in vitro starch digestion and the 45% addition of Tartary buckwheat in noodles could benefit human health [17]. Apart from the starch, other ingredients in noodles, such as protein content [9] or the binding agent [18], can also affect noodle digestion.…”

Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

“…The eGI values of GBN decreased gradually with the increase of GBP addition. This was probably due to the low concentration of starch and the higher content of fibril in GBP than in the wheat flour, which decreased the starch digestibility and the eGI values of noodles [ 52 ]. Similar changes were observed by Meixia Fu and co-workers [ 53 ], when buckwheat was mixed with wheat flour and made into noodles.…”