Abstract
Objective: This study aimed to develop konjac rice noodles products with low glycemic index. Methods: The fresh wet rice noodles was made by adding 20%, 10% and 5% konjac refined flour into rice noodles, respectively. The effects of the addition of konjac refined flour on the texture, cooking performance, and sensory quality of rice noodles were studied by texture analyzer and rapid viscosity analyzer. The starch hydrolysis rate, digestion rate, and glycemic index of konjac rice noodles were studied by in vitro digestion model. Results: The cooking loss rate and turbidity of 5% konjac rice noodles were significantly reduced, and there was no significant difference in sensory scores between them and white rice noodles. Compared with white rice noodles with a high estimated glycemic index, the estimated glycemic index of rice noodles with 5% konjac flour significantly decreased to 60.49, and it has a higher nutritional value. Conclusion: The konjac rice noodles product with 5% konjac refined flour can significantly reduce the glycemic index of rice noodles, and its edible quality is as same as the traditional white rice flour products.
Publication Date
10-20-2023
First Page
186
Last Page
192
DOI
10.13652/j.spjx.1003.5788.2022.81024
Recommended Citation
Xue, GONG; Song-feng, XIE; Zeng-run, XIA; Ai-xia, WANG; and Li-tao, TONG
(2023)
"Study on the effects of adding konjac refined flour on the quality of fresh wet rice noodle,"
Food and Machinery: Vol. 39:
Iss.
7, Article 28.
DOI: 10.13652/j.spjx.1003.5788.2022.81024
Available at:
https://www.ifoodmm.cn/journal/vol39/iss7/28
References
[1] KANG M J, BAE I Y, LEE H G. Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility[J]. Food Bioscience, 2018, 22: 178-183.
[2] HUANG S, CHI C, LI X X. Understanding the structure, digestibility, texture and flavor attributes of rice noodles complexation with xanthan and dodecyl gallate[J]. Food Hydrocolloids, 2022, 127: 107538.
[3] ZHENG J, HUANG S, ZHAO R. Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study[J]. Food Chemistry, 2021, 362: 130181.
[4] 张子琪. 魔芋精粉对高脂高果糖膳食诱导的小鼠糖脂代谢紊乱及肠道菌群的影响[D]. 咸阳: 西北农林科技大学, 2022.
ZHANG Z Q. Effect of refined konjac flour on glucose and lipid metabolism disorder and intestinal flora in mice induced by high-fat and high-fructose diet[D]. Xianyang: Northwest Agricultural and Forestry University of Science and Technology, 2022.
[5] GUO L, YOKOYAMA W, CHEN M S. Konjac glucomannan molecular and rheological properties that delay gastric emptying and improve the regulation of appetite[J]. Food Hydrocolloids, 2021, 120: 106894.
[6] 万佐玺, 易咏梅, 杨兰芳. 土壤施硒对魔芋含硒量与吸硒特性的影响[J]. 华中农业大学学报, 2005（4）: 359-363.
WAN Z X, YI Y M, YANG L F. Effect of selenium application in soil on selenium content and absorption characteristics of konjac[J]. Journal of Huazhong Agricultural University, 2005（4）: 359-363.
[7] 雷雯, 钟耕, 张东霞. 掺入外源淀粉的魔芋豆腐体外消化和发酵性能研究[J]. 食品与机械, 2020, 36（1）: 24-29, 49.
LEI W, ZHONG G, ZHANG D X. Study on in vitro digestion and fermentation performance of konjac bean curd mixed with exogenous starch[J]. Food & Machinery, 2020, 36（1）: 24-29, 49.
[8] 李嘉欣, 吴彤娇, 韩雪. 魔芋精粉—氢氧化钙对小米面条品质的影响[J]. 中国粮油学报, 2020, 35（12）: 1-7.
LI J X, WU T J, HAN X. Effect of konjac flour-calcium hydroxide on the quality of millet noodles[J]. Chinese Journal of Grain and Oil, 2020, 35（12）: 1-7.
[9] 戴昊昕. 大米粉复配魔芋粉皮加工工艺及其品质研究[D]. 长沙: 湖南农业大学, 2020.
DAI H X. Study on the processing technology and quality of rice flour mixed with konjac flour peel[D]. Changsha: Hunan Agricultural University, 2020.
[10] 佟立涛, 耿栋辉, 周闲容. 热风处理对大米半干法磨粉效率的影响[J]. 食品科学, 2019, 40（5）: 110-115.
TONG L T, GENG D H, ZHOU X R. Effect of hot-air treatment on rice semi-dry milling efficiency[J]. Food Science, 2019, 40（5）: 110-115.
[11] PALABIYIK I, YILDIZ O, TOKER O S. Investigating the addition of enzymes in gluten-free noodles: The effect on pasting and textural properties[J]. LWT-Food Science and Technology, 2016, 69: 633-641.
[12] TONG L T, GAO X X, LIN L Z. Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China[J]. Journal of Cereal Science, 2015, 62: 45-49.
[13] JANG H L, BAE I Y, LEE H G. In vitro starch digestibility of noodles with various cereal noodles and hydrocolloids[J]. LWT-Food Science and Technology, 2015, 63（1）: 122128.
[14] LIU T N, WANG K, WEI X, et al. In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber[J]. LWT-Food Science and Technology, 2021, 142: 111008.
[15] 高晓旭, 佟立涛, 钟葵. 鲜米粉品质评价指标的研究[J]. 核农学报, 2014, 28（9）: 1 656-1 663.
GAO X X, TONG L T, ZHONG K. Study on the quality evaluation index of fresh rice flour[J]. Journal of Nuclear Agriculture, 2014, 28（9）: 1 656-1 663.
[16] GENG D H, ZHOU S M, WANG L L. Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles[J]. LWT-Food Science and Technology, 2020, 128: 109520.
[17] WEI Z, SISSONS M, GIDLEY M J. Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate[J]. Food Chemistry, 2015, 188: 559-568.
[18] GONI I, GARCIA-ALONSO A, SAURA-CALIXTO F. A starch hydrolysis procedure to estimate glycemic index[J]. Nutrition Research, 1997, 17（3）: 427-437.
[19] RAUNGRUSMEE S, SHRESTHA S, SADIQ M B. Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-freenoodles[J]. LWT-Food Science and Technology, 2020, 126: 109279.
[20] ZHOU Z, YE F, LEI L. Fabricating low glycemic index foods: Enlightened by the impacts of soluble dietary fiber on starch digestibility[J]. Trends in Food Science & Technology, 2022, 122: 110-122.
[21] SINGH S, SINGH G, ARYA S K. Mannans: An overview of properties and application in food products[J]. International Journal of Biological Macromolecules, 2018, 119: 79-95.
[22] DAVID C, MICHAEL J G. Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition[J]. Carbohydrate Research, 1992, 227: 103-112.
[23] WANG Y, CHEN Y, ZHOU Y. Effects of konjac glucomannan on heat-induced changes of wheat gluten structure[J]. Food Chemistry, 2017, 229: 409-416.
[24] FU T T, NIU L Y, LI Y, et al. Effects of tea products on in vitro starch digestibility and eating quality of cooked rice using domestic cooking method[J]. Food & Function, 2020, 11（11）: 9 881-9 891.