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Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles

文献类型： 外文期刊

作者： Geng, Dong-Hui 1 ; Liu, Lu 1 ; Lin, Zexue 1 ; Zhu, Lin 2 ; Deng, Junlin 3 ; Chen, Jian 3 ; Xiang, Zhuoya 3 ; Yao, Hanlin; 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China

2.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China

3.Ningbo Acad Agr Sci, Inst Agr Prod Proc, Key Lab Preservat Engn Agr Prod, Ningbo 315040, Zhejiang, Peoples R China

4.Guangxi Luobawang Food Co Ltd, Liuzhou 545007, Peoples R China

关键词： Brown rice noodles; red lentil protein; starch digestibility; textural quality

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2021 年 56 卷 12 期

页码：

收录情况： SCI

摘要： In this study, the additions of red lentil, rice protein and lentil protein on the quality of brown rice (BR) noodles were investigated, aiming to develop nutritionally fortified noodles with both desirable textural quality and lower starch digestibility. The results showed that the additives reduced the hardness, cohesiveness and chewiness, and increased cooking loss and turbidity of rice noodles. The addition of lentil protein had less effect on the texture quality of rice noodles when compared with the red lentil and rice protein. Lentil protein decreased the starch digestibility of BR noodles, thereby reducing the estimated glycemic index (eGI) from 70.48 to 65.33. XRD and FTIR revealed that lentil protein increased the relative crystallinity and 1047/1022 cm(-1) ratio. Ordered structure could effectively limit the interaction between amylase and starch, and reduce its digestibility. Therefore, lentil protein was more suitable to be added in BR noodles to reduce starch digestibility.

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