数字农科院2.0

Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber

文献类型： 外文期刊

作者： Xue Gong;Jiaxin Li;Zhigang Liu;Xuebing Xu;Aixia Wang;Mengzi Nie;Ran Lin;Yu Tian;Xiya Zhang;Lili Wang;Liya Liu;Yang Li;Fengzhong Wang;Li Tao Tong

作者机构：

关键词： Edible quality;Psyllium;Rice noodles

期刊名称： International Journal of Biological Macromolecules

ISSN： 0141-8130

年卷期： 2024 年 272 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： The effects of high-resistant starch (RS) content rice flour, psyllium husk powder (PHP), and psyllium powder (PP) on the edible quality and starch digestibility of rice noodles were investigated in this study. High-RS rice noodles showed lower digestibility but poor edible quality. With the addition of PHP and PP, high-RS rice noodles' cooking and texture quality were improved significantly, especially the breakage rates, cooking losses, and chewiness (P < 0.05). Compared to traditional white rice noodle's estimated glycemic index (eGI) of 86.69, the eGI values for 5PHP-RN and 5PHP-2PP-RN were significantly decreased to 66.74 and 65.77, achieving a medium GI status (P < 0.05). This resulted from the high amylose and lipid content in the modified rice flour and psyllium, leading to increase of starch crystallinity. Besides, based on the analysis of Pearson's correlation, it can be found that PHP rich in insoluble dietary fiber (IDF) could improve high-RS noodle cooking and texture quality better, while PP rich in soluble dietary fiber (SDF) can further reduce the RDS content and its starch digestibility. Therefore, utilizing modified rice flour with an appropriate addition of PHP and PP can be considered an effective strategy for producing superior-quality lower glycemic index rice noodles.

分类号：

  • 相关文献

[1]Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China. Tong, Li-Tao,Zhong, Kui,Liu, Liya,Zhou, Xianrong,Zhou, Sumei,Gao, Xiaoxu,Wang, Li,Lin, Lizhong,Liu, Yejia.

[2]Quality improvement effects of electrolyzed water on rice noodles prepared with semidry-milled rice flours. Rui Liu,Zhang Long Yu,Yuan Lin Sun,Li Tao Tong,Li Ya Liu,Li Li Wang,Xian Rong Zhou,Su Mei Zhou. 2021

[3]A comparison study of three heating assisted enzyme inactivation pretreatments on the physicochemical properties and edible quality of highland barley grain and flour. Meng jia Li,Hao ran Wang,Li Tao Tong,Bei Fan,Xi juan Yang,Ruo qi Sun,Li ya Liu,Feng zhong Wang,Li li Wang. 2022

[4]Composition, Processing, and Quality Control of Whole Flaxseed Products used to Fortify Foods.. Shan Zhang, Yashu Chen, David Julian McClements, Tao Hou, Fang Geng, Peng Chen, Hongjian Chen, Bijun Xie, Zhida Sun, Hu Tang, Yaqiong Pei, Shuang Quan, Xiao Yu*, Qianchun Deng*.. 2022

[5]Curdlan Incorporation Enhances the Cooking, Rheological, and Textural Attributes of Thermally Sterilized Rice Noodles. Jing Wang,Yongxin Liu,Qingjie Sun,Man Li,Yanfei Wang,Fengwei Xie. 2025

[6]Changes in the safety and edible quality of stir-fried chicken packaged using coated tinplate bowls during open-fire reheating: Experimental and visualization modeling. Ziwu Gao,Jiale Ma,Dequan Zhang,Kumayl Hassan Akhtar,Jinhua He,Zhenyu Wang. 2025

作者其他论文 更多>>