Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles
The effects of different contents of mung bean on microstructure, cooking property, hypoglycemic activity and in vitro starch digestion of extruded buckwheat noodles were studied. The results demonstrated that as the increase of mung bean content, the cooking loss of the noodles decreased from 19.26...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224001112 |
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| author | Jiankang Zhou Zhuo Zhang Jiawei Qiao Chaofan Zhao Bao Xing Guixing Ren Lizhen Zhang |
| author_facet | Jiankang Zhou Zhuo Zhang Jiawei Qiao Chaofan Zhao Bao Xing Guixing Ren Lizhen Zhang |
| author_sort | Jiankang Zhou |
| collection | DOAJ |
| description | The effects of different contents of mung bean on microstructure, cooking property, hypoglycemic activity and in vitro starch digestion of extruded buckwheat noodles were studied. The results demonstrated that as the increase of mung bean content, the cooking loss of the noodles decreased from 19.26 % to 14.59 %, the estimated glycemic index (eGI) decreased from 85.17 to 69.66, and the content of resistant starch (RS) content increased from 39.32 % to 55.45 %; Furthermore, the α-glucosidase and α-amylase inhibitory activities were significantly enhanced; however, the overall sensory attributes did not change significantly. Afterwards, XRD and FTIR analyses revealed that the addition of mung bean promoted the formation of starch-lipid complexes and improved the short-range structural order of starch; Additionally, scanning electron microscopy (SEM) results indicated that as the content of mung bean increased, the pores within the extruded buckwheat noodle gradually became smaller, and the number of pores increased gradually, contributing a more complete network structure, which favors the formation of gels with enhanced mechanical properties. In conclusion, the comprehensive quality of extruded buckwheat noodles with the addition of mung bean was effectively improved. |
| format | Article |
| id | doaj-art-7d92400a53e7486e8a37a36328f9c1dc |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-7d92400a53e7486e8a37a36328f9c1dc2024-12-18T08:54:28ZengElsevierApplied Food Research2772-50222024-12-0142100501Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodlesJiankang Zhou0Zhuo Zhang1Jiawei Qiao2Chaofan Zhao3Bao Xing4Guixing Ren5Lizhen Zhang6School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaSchool of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, ChinaSchool of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, ChinaSchool of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, ChinaSchool of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, ChinaSchool of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Corresponding author at: Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Corresponding author at: School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.The effects of different contents of mung bean on microstructure, cooking property, hypoglycemic activity and in vitro starch digestion of extruded buckwheat noodles were studied. The results demonstrated that as the increase of mung bean content, the cooking loss of the noodles decreased from 19.26 % to 14.59 %, the estimated glycemic index (eGI) decreased from 85.17 to 69.66, and the content of resistant starch (RS) content increased from 39.32 % to 55.45 %; Furthermore, the α-glucosidase and α-amylase inhibitory activities were significantly enhanced; however, the overall sensory attributes did not change significantly. Afterwards, XRD and FTIR analyses revealed that the addition of mung bean promoted the formation of starch-lipid complexes and improved the short-range structural order of starch; Additionally, scanning electron microscopy (SEM) results indicated that as the content of mung bean increased, the pores within the extruded buckwheat noodle gradually became smaller, and the number of pores increased gradually, contributing a more complete network structure, which favors the formation of gels with enhanced mechanical properties. In conclusion, the comprehensive quality of extruded buckwheat noodles with the addition of mung bean was effectively improved.http://www.sciencedirect.com/science/article/pii/S2772502224001112Mung beanBuckwheatExtruded starch noodlesStarch digestion |
| spellingShingle | Jiankang Zhou Zhuo Zhang Jiawei Qiao Chaofan Zhao Bao Xing Guixing Ren Lizhen Zhang Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles Applied Food Research Mung bean Buckwheat Extruded starch noodles Starch digestion |
| title | Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles |
| title_full | Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles |
| title_fullStr | Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles |
| title_full_unstemmed | Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles |
| title_short | Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles |
| title_sort | investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles |
| topic | Mung bean Buckwheat Extruded starch noodles Starch digestion |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224001112 |
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