Journal
FOOD CHEMISTRY
Volume 372, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131291
Keywords
Oat-fortified noodles; beta-Glucan; Noodle-making process; Digestion rate; Starch-protein matrix; Solubility; Molecular size
Funding
- Australia Export Grains Innovation Centre (AEGIC)
- University of Queensland International Scholarship
- Queensland Alliance for Agriculture and Food Innovation (QAAFI) Postgraduate Award
- 2017 Jiangsu Innovation and Entrepreneurship talents program
- Natural Science Foundation of China [C1304013151101138]
- Priority Academic Program of Jiangsu Higher Education Institutions
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The inclusion of oats in white wheat salted noodles can lead to a slower digestion rate, potentially offering health benefits. The process of noodle-making and subsequent cooking affects the concentration and solubility of oat beta-glucan, impacting starch digestibility. This study suggests that interaction between beta-glucan and protein alters noodle microstructure, influencing digestibility.
White wheat salted noodles containing oats have a slower digestion rate those without oats, with potential health benefits. Oat beta-glucan may play an important role in this. Effects of sheeting and shearing during noodle-making and subsequent cooking on beta-glucan concentration, solubility, molecular size and starch digestibility were investigated. The levels of beta-glucan were reduced by 16% after cooking, due to the loss of beta-glucan into the cooking water. Both the noodle-making process and cooking increased the solubility of beta-glucan but did not change its average molecular size. Digestion profiles show that beta-glucan in wholemeal oat flour did not change starch digestion rates compared with isolated starch, but reduced the starch digestion rate of oat-fortified wheat noodles compared to the control (wheat noodles). Confocal laser scanning microscopy suggests that interaction between beta-glucan and protein contributes to the starch-protein matrix and changes noodle microstructure, and thus alters their digestibility.
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