Study on the Optimization of Processing Technology and In Vitro Digestion Characteristics of the Kelp Mushroom Noodles with Low GI
With the number of patients with high blood glucose increasing year by year,the food with low glycemic in-dex(GI)has gradually become a hot product on the market.In order to develop staple food suitable for more people,some wheat flour was replaced by the raw materials with low GI value,such as miscellaneous cereals,edible fungi,algae and beans.The production and processing technology of noodles was optimized by using the single factor and re-sponse surface,and the in vitro digestion characteristics of noodles were analyzed.The results showed that 70％wheat flour was replaced by the mixed powders(kelp,mushroom,bitter buckwheat,oat,naked oat fruit,whitekid-ney beans,etc.),and the optimal process was as follows:the water-adding amount of 50％,the dough-mixing time of 12 min,and the leavening-dough time of 20 min.Under the process parameters,the lowest cooked breaking ratio of noodles was 13.5％.In addition,the cooking loss rate of the noodles under this process was 6.27％,and the GI value was 36.7,which had good blood glucose control effect and had certain application value.
万方数据
维普
