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Characterization of wheat starch-safflower seed oil complex and its effects on noodle quality and starch
Xiaochun Zheng1, Xiaoxiao Liu1, Jing Wang1
1Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China.
Abstract:
To preliminarily explore the impact of rapid starch digestion on blood glucose, wheat starch-safflower oil (WS-SO) complexes (WS-SOCs) were prepared and their influence on noodle quality was investigated. Results showed that WS-SOCs with 30% moisture content exhibited enhanced thermal stability and aging resistance. The WS-SOCs also exhibited favorable antidigestive properties, with a rapidly digestible starch (RDS) content of 58.7%, slow digestible starch (SDS) of 17.1%, and resistant starch (RS) of 24.2%. Subsequently, incorporating 20% WS-SO-30% complex optimized noodle quality, yielding the maximum breaking force and stretching distance. Notably, the content of RDS was significantly reduced by 20.1%, while the contents of SDS and RS were significantly increased by 62.7% and 144.4%, respectively. Concurrently, the estimated glycemic index (eGI) decreased significantly by 18.2%. This study reveals the importance of WS-SOCs in noodle quality, providing a theoretical basis for the development of starch-based foods with lower blood glucose levels.
