Effects Of Different Beans Addition On Eating Quality And EGI Value Of Brown Rice Noodles

Fresh rice noodles are main staple food in south China and southeast Asia.They have a smooth taste,but the rice noodles are highly processed and the the nutrients are greatly lost.After being consumed,the fresh rice noodles are easily digested and utilized by the human body.Because of its rich nutrition,brown rice noodles have attracted the attention of consumers and the food industry for research&development of functional foods.Beans have high nutritional value and can make up for the lack of lysine in grains.Both brown rice and beans are low GI foods.This research aims to develop brown rice noodles with good texture properties,low eGI and high nutritional value.Through the addition of the flour of miscellaneous beans,bean proteins,rice proteins and modified bean proteins,the purpose of developing a new type of brown rice noodles is achieved.The study also Provides technical reference for the direction of development of the whole grain foods.The main research contents and conclusions of this study are as follows:(1)the effects of adding 20%of different miscellaneous beans on the nutritional,textural,cooking and digestive properties of brown rice noodles were investigated.The results showed that the eGIs of red lentil brown rice noodles,kidney bean brown rice noodles and red bean brown rice noodles were significantly lower than those of green pea brown rice noodles,mung bean brown rice noodles,kidney bean brown rice noodles and brown rice noodles(p<0.05),and they had higher sensory scores,higher texture evaluation index,relatively smaller cooking loss,and the qualities were closer to the brown rice noodles.The results showed that red lentils,kidney beans,and adzuki beans were suitable for making brown rice noodles with low glycemic index at the addition of 20%.(2)the effect of adding red lentil protein on the nutritional,textural,cooking and digestive properties of brown rice noodles was investigated.The results showed that red lentil protein brown rice noodles had a smaller,more uniform bubble structure and dense hierarchical structure,and the cooking loss and turbidity were 21.6%and 23.1%lower than that of red lentil flour brown rice noodles.The addition of red lentils and red lentil protein significantly reduced the starch digestibility of brown rice noodles,and the eGI of red lentil flour brown rice noodles and red lentil protein brown rice noodles were similar.In the brown rice noodles with red lentil protein added,the relative crystallinity of starch and the ratio of starch at 1047/1022 cm^-1increased.Therefore,the effect of red lentils in reducing starch digestibility is mainly due to the increase of the ordered structure of rice noodles starch caused by red lentil protein.Adding red lentil protein to brown rice noodles has the effects of maintaining the texture of the rice noodles and lowering the eGI value.(3)the effects of adding modified lentil protein on the nutritional,textural,structural cooking properties,starch digestibility and protein digestibility of the brown rice noodles were investigated.The results showed that enzymatic hydrolysis,the combination of ultrasonication+enzymatic hydrolysis),and ultrasonic treatment of the red lentil protein resulted in changes in the secondary structure of the protein and an increase in the number of the polypeptides with low molecular weights.The peak viscosity,final viscosity,G',G"and cooking characteristics of enzyme-hydrolyzed red lentil protein brown rice noodles and ultrasonication-hydrolysis combined modified lentil protein brown rice noodles decreased,and the loss factor increased,which was consistent with the DSC results.Compared with enzymatic-hydrolyzed red lentil protein brown rice noodles,the ultrasonicated red lentil protein brown rice noodles had increased water absorption rate,reduced cooking loss by 13%,reduced turbidity by 9%,and higher quality fractal dimension.The effects of adding ultrasonicated red letil protein and red letil protein on reducing the starch digestibility of the brown rice noodles were similar,and weres better than that of enzymatically hydrolyzed red lentil protein.The eGI of the brown rice noodles with the addition of ultrasonicated red letil proteins was 9.92%lower than that of brown rice noodles,and its in vitro protein digestibility was 33.54%higher than that of brown rice noodles.Therefore,the ultrasonic treatment of red letil protein can maintain the texture of brown rice noodles,reduce eGI value,and improve the in vitro protein digestibility.