Preparation of Mung Bean Noodles by Enzymatic Method Combined Extrusion and Its Effect on Glycemic Index
Low glycemic index(GI)staple food has gradually become a hot spot in the field of functional food.Low GI mung bean noodles were prepared by pullulanase combined with screw extrusion from ultrafine powder of mung bean and wheat flour.The effects of the compound process on the quality and eGI of mung bean noodles were analyzed by single factor experiments.The quality characteristics of mung bean noodles were the best according to the following process parameters:the proportion of mung bean powder was 30％,the amount of prulanase was 4000 U/kg,the enzymolysis temperature was 55 ℃,the enzymolysis time was 40 min,the material moisture during screw extru-sion was 35％,the screw extrusion temperature was 120℃ and the screw extrusion speed was 80 r/min.The natural breakage rate was(4.2±1.1)％,and the eGI value was 48.2±0.9.At the meantime,the cooking characteristics of low-GI mung bean noodles were better,the cooking breakage rate was (4.2±0.6)％,the cooking loss rate was(8.7±2.6 )％,the cooking weight gain rate was (63.8±5.0 )％,the amylose content was up to 39％,and the av-erage sensory evaluation score was 79.Therefore,the eGI value of mung bean noodles prepared by enzymolysis com-bined extrusion was lower than that of ordinary noodles,which was expected to provide technical strategy for the prep-aration of low GI staple food products.
万方数据
维普
