Development Of Non-fried Tartary Buckwheat Instant Noodles

In this study,Tartary buckwheat and wheat were used as raw materials to make Tartary buckwheat instant noodle,the dosage of food additive and technological process of instant noodle were optimized,and the instant noodle was digested by simulated starch in vitro.The content of resistant starch and the index of blood glucose production(gi).were determined.The findings are as follows:1.Sensory score was used as the index,the optimum adding ratio of Tartary buckwheat and wheat was 2:8 by single factor experiment.Optimization of food additive dosage: through single factor test,the optimum addition of salt and alkali were 2% and 0.1%,respectively.Box-Behnken test based on single factor experiment,the optimum dosage of sodium pyrophosphate,guar gum,sucrose ester and gluten were 0.49%,0.4%,0.3% and 6%,respectively.2.The process optimization of instant noodle: through single factor experiment,the optimum knead dough time and waking time were 10 min and 30 min respectively,and the best cross-sectional area of noodle was 2 mm2;On the basis of single factor experiment,the results of orthogonal experiment showed that when the drying temperature was 90 ?,drying time was 45 min,wind speed was 45 Hz,steaming time was 16 min,the moisture content of instant noodles was 12.73%,which reached the national standard,and the sensory score was the highest.3.Wheat instant noodles,10% Tartary buckwheat instant noodles,20% Tartary buckwheat instant noodles and 30% Tartary buckwheat instant noodles were used for simulated starch digestion in vitro,and the content of resistant starch and glycemic index(gi)were measured.The results showed that the content of resistant starch in wheat instant noodle was 1.63%,and there was no significant difference between the content of 10% Tartary buckwheat instant noodle.The content of resistant starch in 20% Tartary buckwheat instant noodle and 30% Tartary buckwheat instant noodle was higher than that in wheat instant noodle.The glycemic index of wheat instant noodle was 84.81,and that of three kinds of Tartary buckwheat instant noodle was lower than that of wheat instant noodle.