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Characterization and nutritional quality evaluation of several starch noodles
Author(s) -
Ge Pingzhen,
Fan Daichao,
Ding Miao,
Wang Dan,
Zhou Caiqiong
Publication year - 2014
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201300288
Subject(s) - starch , amylose , glycemic index , food science , chemistry , resistant starch , glycemic , biology , insulin , microbiology and biotechnology
The object of this work was to evaluate starch constitution and nutritional quality of several kinds of starch noodles by determining total starch, apparent amylose, soluble amylose, insoluble amylose, and crystal structure. The results indicated that Legumes starch noodles (Pea starch noodles and Mung bean starch noodles) have higher apparent amylose, insoluble amylose, and resistant starch (RS) than others and had lower eGI (estimated glycemic index) value (101.47 ∼ 102.8), Kudzu starch noodles has the highest rapidly digestible starch (RDS) content ( p < 0.05) and possessed the highest hydrolysis index (125.53). The eGI value has apparently negative correlation with RS content and insoluble amylose content. The results also showed that Legumes starch noodles owned lower eGI than other experimental subjects, which is more suitable for patients with non‐insulin dependent diabetes, diabetes and cardiovascular disease to limited intake.