Journal
FOOD CHEMISTRY
Volume 283, Issue -, Pages 390-396Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.01.026
Keywords
Structure; Binding agent; Enhancer; Kinetic parameter; Water retention ability
Ask authors/readers for more resources
To examine the effect of starch variety and structure-related attributes on noodle starch digestibility, cooked Japanese commercial noodles, such as Harusame (mung bean starch), Malony (potato starch) and Udon (wheat flour), were kinetically analyzed during simulated in vitro digestion. The kinetic constant of the homogenized noodle slurry (10.8 x 10(-2)-22.9 x 10(-2)) was 10-20 times higher than that of the intact one (0.9 x 10(-2)-1.5 x 10(-2)), whereas the equilibrium starch hydrolysis (%) was equivalent. Therefore, the noodle microstructure, which is influenced by the present of binding agent and enhancer, should relate to the starch digestibility. Also, the starch digestibility at the early small intestine phase was associated with the cohesiveness and water retention ability of the cooked noodles. These results indicate that the internal microstructures of cooked noodles and the binding agent properties play an important role in the starch digestibility of noodles.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available