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.
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.