Effects of adzuki bean addition on the rheological properties of mixed flour and the in vitro digestion of rice noodles

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102550

Yuexia Bao , Naveed Mahmood , Aiming Bao , Weijun Qin , Likang Qin , Xiaoyan Song

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引用次数: 0

Abstract

Adzuki beans are rich in phenols and flavonoids, which are of great significance for the nutritional supplementation of rice noodles. However, how to control the amount of Adzuki beans added to meet the rheological properties of rice noodles is unknown. Herein the effects of adzuki bean addition (0 % – 50 %) on the rheological properties of rice flour and the qualities of corresponding noodles were investigated. It was revealed that adzuki beans reduced the viscosity, gelatinization enthalpy, storage modulus (G') and loss modulus (G") values of the mixed flours. The resistant starch content increased from 23.74 % to 44.67 %, and the predicted glycemic index (pGI) decreased from 80.24 to 54.81. Adding 20 % adzuki beans had a minor impact on sensory quality while reducing pGI. Adzuki beans weakened the ability of starch to bond with water molecules, but shortened the optimal cooking time and quickly restored the elasticity of rice noodles.

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小豆添加量对混合粉流变学特性及米粉体外消化的影响

小豆中含有丰富的酚类和类黄酮，对米粉的营养补充意义重大。然而，如何控制小豆的添加量以满足米粉的流变性能是未知的。研究了小豆添加量（0% ~ 50%）对米粉流变学特性及相应面条品质的影响。结果表明，小豆降低了混合面粉的粘度、糊化焓、储存模量（G′）和损失模量（G′）。抗性淀粉含量由23.74%提高到44.67%，预测血糖指数（pGI）由80.24降低到54.81。添加20%小豆对感官品质影响较小，但降低了pGI。小豆削弱了淀粉与水分子结合的能力，但缩短了最佳蒸煮时间，迅速恢复了米粉的弹性。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.