Study On The Manufacture And Hypoglycemic Effect Of Resistant Starch Noodle

In small intestine resistant starch(RS)cannot be digestion and absorption.When RS enters the colon and ferments by microorganism flora can lower blood sugar and blood lipid,enhance immunity,etc.Noodle containing 20% RS has good taste close to tradition noodle and can be easily accepted by consumers.What’s more,20% RS noodle has a variety of beneficial physiological effects on eaters.It will be the ideal diet to majority of patients with diabetes and high-risk groups.RS is lack of wheat gluten and unable to form the gluten network structure in the process of knead dough,so it has negative effect to quality of RS noodle.In this paper,two aspects of additives and water factor were studied to optimize quality of RS noodle.Then it studied the RS noodle hypoglycemic function to subjects of typeⅡdiabetes mellitus.Main contents and results are as follows:(1)The effect of mechanical properties and texture properties when single factor tests of adding gluten,konjac glucan-mannan,xanthan gum and sodium alginate to 20% RS noodle was studied.Then comparing mechanical properties,cooking properties,texture properities and the sensory evaluation results of RS noodle formula comprehensively to optimize RS noodle formula by orthogonal experiment.Results of single factor tests show that gluten can improve mechanical properties of RS noodle and when adding amount at 6% the flexural capacity and TPA of RS noodle is the best.RS noodle flexural capacity is the best and TPA index fall at least when konjac glucan-mannan content at 0.2%.Xanthan gum can improve texture properties of RS noodle after cooking.Under the condition of low content(0.2%)Xanthan gum can improve the fracture stress of RS noodle.Sodium alginate can improve the fracture stress of RS noodle.RS noodle texture properties is the best when sodium alginate content at 0.4%.Results of orthogonal experiment show that RS noodle with No.4 formula is the best in the mechanical properties and the smoothing properties of sensory evaluation results.So the optimum formula of RS noodle is 6% gluten,0.2% konjac glucan-mannan,0.2% xanthan gum and 0.4% sodium alginate.(2)Water addition ranges from 33%-37% effects on RS noodle quality in water absorption capacity of raw materials and recipe powder,texture and chroma of RS dough,mechanical properties,cooking properties and texture properities of RS noodle has been studied.The results show that WSI of RS recipe powder with noodle conditioner is 0.06 g/g and lower than control group.While WAI and swelling power is 1.11 g/g and 6.57 g/g,higher than control group.The higher water content in RS dough,the smaller extension resistance,greater extension displacement,stronger adhesion,lower L* value and higher b* value in chroma the RS dough have.When water addition ranges from 33% to 35% RS dough is smooth,non-stick roller and the chroma is close to control group.Increase the amount of water can improve the bending resistance of RS noodle.The mechanical properties of RS noodle is better when water addtion is up to 35%.Consideration of the quality of RS dough and RS noodle,the optimum water addition is 35% at the knead dough stage.(3)The effect of fasting blood glucose,postprandial blood glucose,fasting insulin,total cholesterol,triglyceride and other clinic indicators when patients intake noodle with 20% RS was studied.24 patients with type 2 diabetes were equally randomized into RS noodle group,normal noodle group and acarbose and normal noodles group.Crossover design of two stages was used during observation.Every subject measured fasting blood glucose and postprandial blood glucose every week during observation.Total cholesterol(TC),triglyceride(TG),fasting blood glucose(FBG),fasting insulin(FINS)were measured respectively.Homeostasis model of assessment for insulin resistance index(HOMA-IR)and other indicators were calculated.The results show that patients of type 2 diabetes mellitus intake RS noodle can reduce postprandial blood glucose effectively(p<0.05).After 4 weeks,patients who are eating RS noodle can significantly reduce blood glucose(p<0.05)and HOMA-IR(p<0.05).So noodle with 20% RS can decrease postprandial blood glucose and maintain glucose homeostasis in patients with type 2 diabetes.