Characterization and nutritional quality evaluation of several starch noodles. Issue 9 (14th July 2014)

• Record Type: Journal Article
• Authors: Ge, Ping‐zhen; Fan, Dai‐chao; Ding, Miao; Wang, Dan; Zhou, Cai‐qiong
• Is Part Of: Stärke. Volume 66:Issue 9/10(2014)
• Page Start: 880
• Page End: 886
• Publication Date: 2014-07-14
• Subjects: Starch -- Periodicals; 572.566
• DOI: 10.1002/star.201300288
• Languages: English
• ISSNs: 0038-9056

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <sec id="star201300288-sec-0001" sec-type="section"> <p>The object of this work was to evaluate starch constitution and nutritional quality of several kinds of starch noodles by determining total starch, apparent amylose, soluble amylose, insoluble amylose, and crystal structure. The results indicated that Legumes starch noodles (Pea starch noodles and Mung bean starch noodles) have higher apparent amylose, insoluble amylose, and resistant starch (RS) than others and had lower eGI (estimated glycemic index) value (101.47 ∼ 102.8), Kudzu starch noodles has the highest rapidly digestible starch (RDS) content (<italic>p</italic> &lt; 0.05) and possessed the highest hydrolysis index (125.53). The eGI value has apparently negative correlation with RS content and insoluble amylose content. The results also showed that Legumes starch noodles owned lower eGI than other experimental subjects, which is more suitable for patients with non‐insulin dependent diabetes, diabetes and cardiovascular disease to limited intake.</p> </sec> </abstract>