The effects of hydrocolloid type (guar gum, sodium alginate, xanthan gum) and addition levels (0%, 2%,
4%) on the retardation of in vitro starch digestibility were investigated in noodles made by various cereal
flours (wheat, whole wheat, buckwheat) and their cooking and textural qualities were evaluated. The
predicted GI (pGI) of noodles made by wheat or whole wheat flour was significantly decreased by adding
hydrocolloids. However, the pGI of buckwheat flour-based noodles with hydrocolloids was slightly
increased. Nonetheless, adding hydrocolloids in all noodles positively modified cooking quality regardless
of flour type. The hydrocolloids addition in wheat flour-based noodles produced noodles with
improved cooking quality and a texture similar to control noodle while still providing reduced starch
hydrolysis and pGI. Thus, the nature of flours, the levels and type of hydrocolloids, and their appropriate
combination can be used to control in vitro starch digestibility and noodle quality.
The effects of hydrocolloid type (guar gum, sodium alginate, xanthan gum) and addition levels (0%, 2%,4%) on the retardation of in vitro starch digestibility were investigated in noodles made by various cerealflours (wheat, whole wheat, buckwheat) and their cooking and textural qualities were evaluated. Thepredicted GI (pGI) of noodles made by wheat or whole wheat flour was significantly decreased by addinghydrocolloids. However, the pGI of buckwheat flour-based noodles with hydrocolloids was slightlyincreased. Nonetheless, adding hydrocolloids in all noodles positively modified cooking quality regardlessof flour type. The hydrocolloids addition in wheat flour-based noodles produced noodles withimproved cooking quality and a texture similar to control noodle while still providing reduced starchhydrolysis and pGI. Thus, the nature of flours, the levels and type of hydrocolloids, and their appropriatecombination can be used to control in vitro starch digestibility and noodle quality.
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