期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 57, 期 2, 页码 1150-1160出版社
WILEY
DOI: 10.1111/ijfs.15483
关键词
brown rice noodles; in vitro digestibility; red lentil protein; ultrasound-assisted enzymatic treatment
资金
- China Agriculture Research System of MOF [CARS-08]
- China Agriculture Research System of MARA-Food Legumes [CARS-08]
- Ningbo Academy of Agricultural Sciences [2019CXGC005]
- Chinese Academy of Agricultural Sciences [2019CXGC005]
The study found that red lentil protein treated with ultrasound and enzyme could enhance the quality of brown rice noodles, reduce the glycemic index, and improve protein digestibility.
The effects of red lentil protein with ultrasound-assisted enzymatic treatment on the quality of brown rice noodles were investigated. The thermostability and anti-retrogradation ability of brown rice flour decreased significantly (P < 0.05), while the elastic and viscous modulus increased after adding untreated red lentil protein. Meanwhile, the cooking loss rate of brown rice noodles increased from 4.41% to 5.68%. When the red lentil protein was treated with ultrasound and enzyme, the protein-starch interaction was enhanced, and the negative effects of protein on brown rice flour and noodles were weakened. Moreover, the rice noodles with ultrasound-assisted enzyme-treated red lentil protein showed a lower starch digestibility than brown rice noodles, and its protein digestibility was significantly higher than that of rice noodles with ultrasound or enzyme-treated protein. Therefore, the addition of ultrasound-assisted enzyme-treated red lentil protein could effectively decrease predicted glycaemic index value, improve nutritional value and produce high-quality brown rice noodles.
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