Preparation and evaluation of a sustained-release buckwheat noodle.
J Sci Food Agric
; 96(8): 2660-7, 2016 Jun.
Article
em En
| MEDLINE
| ID: mdl-26300406
ABSTRACT
BACKGROUND:
Different carbohydrates elicit various effects on the digestibility and the glucose release rate, so it is of interest to develop a sustained-release noodle based on the combination of different carbohydrates and reveal the sustained-release mechanism.RESULTS:
The data obtained suggest that xanthan and konjac gum exhibited excellent and synergistic sustained-release properties, whereas cornstarch showed the lowest average digestion rate. The sustained release was particularly evident when the noodle consisted of the following components 50 g of 25 g kg(-1) hydrophilic colloid mixture solution composed of a 11 mass ratio of xanthankonjac gum and 100 g of reconstructed flour consisting of 200 g kg(-1) buckwheat flour, 400 g kg(-1) cornstarch, and 400 g kg(-1) plain flour. The morphological structure of noodles revealed that the composite hydrophilic colloids strengthened the interaction between the gluten network and starch granules. This buried starch within the three-dimensional structure thereby releasing glucose in a slow and sustained way. The most suitable model to describe glucose release from noodles was the Ritger-Peppas equation, which revealed that matrix erosion contributed to the release mechanism.CONCLUSION:
These findings indicate that the controlled use of hydrophilic colloids and starches in manufacturing noodles could modulate the glucose sustained-release. © 2015 Society of Chemical Industry.Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Fagopyrum
/
Manipulação de Alimentos
Tipo de estudo:
Prognostic_studies
Idioma:
En
Revista:
J Sci Food Agric
Ano de publicação:
2016
Tipo de documento:
Article
País de afiliação:
China