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Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA)

  • 0Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
Gels (basel, Switzerland) +

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January 24, 2025

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January 24, 2025

View abstract on PubMed

Summary

This summary is machine-generated.

Short-chain glucan aggregates (SCGA) show promise for creating low-digestible noodles. Noodles with up to 20% SCGA substitution had increased resistant starch and lower estimated glycemic index, indicating potential for healthier food products.

Area Of Science

  • Food Science and Technology
  • Nutritional Biochemistry
  • Material Science

Background

  • Short-chain glucan aggregates (SCGA), a resistant starch type III, are produced via enzymatic debranching and self-assembly.
  • SCGA offers low digestibility and high resistant starch content but lacks application in food systems, particularly noodles.

Purpose Of The Study

  • To assess the feasibility of incorporating SCGA into noodles.
  • To evaluate the quality characteristics and in vitro starch digestibility of SCGA-enriched noodles.

Main Methods

  • Wheat flour was substituted with SCGA at 0%, 10%, 20%, and 25% levels.
  • Non-digestible maltodextrin (NMD) was used as a comparative ingredient (7% substitution).
  • Dough properties, texture analysis, resistant starch content, and in vitro starch digestibility were assessed.

Main Results

  • SCGA addition brightened dough appearance but weakened gluten network, impacting dough and texture properties.
  • Noodle substitution up to 20% SCGA (SN20) was found feasible, with SN25 showing immediate breakage.
  • SCGA-enriched noodles (SN20, SN25) significantly increased resistant starch and decreased estimated glycemic index (eGI).
  • NMD7 resulted in sticky dough and did not significantly reduce in vitro starch digestibility.

Conclusions

  • SCGA is a viable ingredient for developing low-digestible noodles.
  • SCGA demonstrates potential for enhancing resistant starch content and reducing the glycemic index of food products.
  • Further research into SCGA applications in various food systems is warranted.

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