| With the dramatically alerted lifestyle and diet structure,the morbidity and mortality of chronic disease in China increased as the time comes by,which not only makes the patients suffered both physiologically and mentally,but also brings tremendous inconvenience to society.An increasing number of investigation turns out that the morbidity of chronic disease is negatively correlation with the intake of dietary fiber.However,the daily intake content of dietary fiber of citizen is far below the recommended value,especially the soluble dietary fiber.Hence,it is of great importance to enhance the dietary fiber intake and establish healthy diet structure,which poses vital influence on our citizen health condition.Noodles,which is nutrious and easy-to-storage,is one of the most favorite staple food all over the world and an ideal vehicle for nutrient.Therefore,high-fiber noodles prepared with high propotion of dietary fiber can largely enhance the intake of dietary fiber.Oat bran dietary fiber(OBDF)and konjac glucomman(KGM),the common used diet fiber source in food industry,which are easily available and inexpensive,were employed as the insoluble and soluble dietary fiber source in this thesis.The effect of the OBDF and KGM on physiology of mice,reological property of dough,the cooking,texture,sensory and starch digestion quality of noodles were studied.Besides,the optimal processing and formula of high quality low glycemic index high-fiber noodles was obtained.The main research results are as followings: 1.The effect of the OBDF and KGM on physiology and gut microbiota of mice administrated with high-fiber and high-glucose diet was studied.The results showed that,OBDF and KGM inhibited the weight increase rate of mice administrated with high-glucose and high-fat diet and decreased the OGTT.For the lipdemia,TC?TG?LDL-c were decreased,while the HDL-c level increased after fed with OBDF and KGM.Besides,the abundance and diversity of gut microbiota were promoted with the intake of OBDF and KGM.Specifically,the OBDF and KGM can alleviated the propotion of Lactobacillus and Bifidobacterium,respectively.2.The impact of the OBDF and KGM on reological property of dough was also investigated.Both dietary fiber sources possessed strong water-holding capacity.What's more,KGM improved the farinograph and dough extension property and the optimal effect was obtained when the KGM addition kept at 2.50%,while OBDF presented the inversed effect.The farinograph and dough extension properties got enhanced when two low GI materials employed together.3.Furthermore,the influence of the OBDF and KGM on cooking,texture,sensory and starch digestion quality of noodles were discussed.Addition of KGM decreased the cooking losses of noodles,while OBDF increased it.Meanwhile,when KGM was added into the high-fiber noodles prepared with OBDF,the cooking losses decreased.The TPA properties of noodles were enhanced with the addition of KGM,while the OBDF showed the reverse effect.By addition of KGM into high-fiber noodles,its textural property got ameliorated.Therefore,KGM can promote the cooking quality of high-fiber noodles as well as the textural quality.Compared to the control,GI value of noodles incorporated with OBDF,KGM and OBDF-KGM reduced by 20.42%,15.31% and 16.73%,respectively,which showed that the combination of dietary fiber in noodles formulation led to an antagonistic effect on the glycemic response.Incorporation of KGM and OBDF individually or collectively slowed the release of sugars during in vitro starch digestion,causing pGI of noodles reduced.4.Response surface methodology was employed to optimize the quality of low GI high fiber noodles.The processing parament and formula of high quality low GI high-fiber was obtained.Specifically,each 100 g premix contains 82.50 g high-gluten flour,15 g OBDF,2.50 g KGM and corporated with gluten 3.50 g,alginate 0.30 g,,salt 1.0 g,water 47 g,then set the mixing time as 20 min.The GI of the noodles prepared by this way is 47.12±1.12,which can be regarded as low GI food. |
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