数字农科院2.0

Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles

文献类型： 外文期刊

作者： Jiankang Zhou;Zhuo Zhang;Jiawei Qiao;Chaofan Zhao;Bao Xing;Guixing Ren;Lizhen Zhang

作者机构：

关键词： Buckwheat;Extruded starch noodles;Mung bean;Starch digestion

期刊名称： Applied Food Research

ISSN： 2772-5022

年卷期： 2024 年 4 卷 2 期

页码：

收录情况： 不在遴选数据库范围（2024版）

摘要： The effects of different contents of mung bean on microstructure, cooking property, hypoglycemic activity and in vitro starch digestion of extruded buckwheat noodles were studied. The results demonstrated that as the increase of mung bean content, the cooking loss of the noodles decreased from 19.26 % to 14.59 %, the estimated glycemic index (eGI) decreased from 85.17 to 69.66, and the content of resistant starch (RS) content increased from 39.32 % to 55.45 %; Furthermore, the α-glucosidase and α-amylase inhibitory activities were significantly enhanced; however, the overall sensory attributes did not change significantly. Afterwards, XRD and FTIR analyses revealed that the addition of mung bean promoted the formation of starch-lipid complexes and improved the short-range structural order of starch; Additionally, scanning electron microscopy (SEM) results indicated that as the content of mung bean increased, the pores within the extruded buckwheat noodle gradually became smaller, and the number of pores increased gradually, contributing a more complete network structure, which favors the formation of gels with enhanced mechanical properties. In conclusion, the comprehensive quality of extruded buckwheat noodles with the addition of mung bean was effectively improved.

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