Understanding the texture and digestibility attributes of rice noodles supplemented with common vetch starch

ElsevierVolume 222, Part A, 1 December 2022, Pages 772-782International Journal of Biological MacromoleculesHighlights•

CVS had large granule sizes, high amylose content and long branch chains.

20 % CVS substitution could improve texture quality and reduce starch digestibility.

Excessive CVS weakened gel network structure and increased starch digestion rate.

Digestible starch content decreased with the increase of CVS substitution level.

Rice noodles with 20 % CVS substitution had the best comprehensive quality.

Abstract

The effects of common vetch starch (CVS) substitution on rice noodle quality were investigated, aiming to improve their texture and reduce starch digestibility. The CVS had larger granule sizes, higher amylose content and more long branch chains compared with rice starch (RS). When the CVS substitution level was 20 %, the rice noodles had the best texture quality, as the mixtures with more total starch and amylose could form denser gel structures. Moreover, the starch chains were easier to rearrange to form double helix ordered structures, resulting in a slower digestion rate. With the further increase of CVS, the noodle structure weakened and the starch digestion rate increased. This was due to the formation of looser gel structures and less ordered structures as RS granules could be easily separated into different parts by large amount of CVS with larger granule sizes, and RS with more short chains tended to be cross-linked with RS during retrogradation. With increasing CVS substitution level, the estimated glycemic index (eGI) of rice noodles decreased and then tended to be stable. Therefore, appropriate CVS substitution could improve the texture quality of rice noodles and reduce the eGI value, and the best substitution level was 20 %.

Keywords

Rice noodles

Texture quality

Starch digestibility

View full text

© 2022 Elsevier B.V. All rights reserved.

留言 (0)

沒有登入
gif