FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (5): 8-13.doi: 10.7506/spkx1002-6630-201805002

• Basic Research • Previous Articles     Next Articles

Effect of Konjac Glucomannan on Quality and in Vitro Starch Digestibility of Noodles

CAI Panfu1, LI Bing1,2, LIANG Yi3, LI Lin1,2,4,*, WANG Xue1, ZENG Yongxin1   

  1. 1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; 2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; 3. Guangdong Chongqing Font Biochemical Science & Technology Co. Ltd., Maoming 525427, China; 4. School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523000, China
  • Online:2018-03-15 Published:2018-03-14

Abstract: In this paper, the effect of added konjac glucomannan (KGM) on the quality and in vitro starch digestibility of noodles was studied. A texture analyzer, a scanning electron micrograph (SEM) and an in vitro starch digestion model were employed to investigate the impact of adding 0–5.00% (m/m) KGM on the texture and cooking properties and in vitro starch digestibility of noodles. The results showed that the water-absorbing capacity and swelling index of noodles increased with the increase of KGM addition, while the cooking loss firstly increased and then decreased, reaching its minimum value with 2.50% KGM addition. The texture profile analysis (TPA) properties of noodles were enhanced with increasing amount of KGM added, while the firmness was reduced. Incorporation of KGM could slow down the release of sugars during in vitro starch digestion, leading to a reduction in the predicted glycemic index (pGI) of noodles. The pGI value of noodles incorporated with 5.00% KGM was reduced by 12.22% when compared to the control. These results suggested that the nutritious quality of noodles could be improved by supplementing KGM, and the best quality was obtained with addition of 2.50% KGM.

Key words: noodles, konjac glucomannan, quality evaluation, starch digestibility

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