Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties

Le Xie; Wenhua Zhou; Liangzhong Zhao; Jing Peng; Xiaojie Zhou; Xin Qian; Lu Lu

doi:10.1016/j.ijbiomac.2023.124105

Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties

Int J Biol Macromol. 2023 May 15:237:124105. doi: 10.1016/j.ijbiomac.2023.124105. Epub 2023 Mar 21.

Authors

Le Xie¹, Wenhua Zhou², Liangzhong Zhao³, Jing Peng², Xiaojie Zhou¹, Xin Qian², Lu Lu⁴

Affiliations

¹ School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China.
² School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China.
³ College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan Province, PR China; Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, Hunan Province, PR China.
⁴ School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, Hunan Province, PR China; National Engineering Research Center for Rice and By-product Deep Processing, Changsha 410004, Hunan Province, PR China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, Hunan Province, PR China. Electronic address: T20222623@csuft.edu.cn.

PMID: 36948342
DOI: 10.1016/j.ijbiomac.2023.124105

Abstract

The development of cereal foods with slow starch digestibility is important for the general improvement of human health. In this study, the quality properties of noodles with added okara, in vitro starch digestibility, and the underlying mechanisms of the influence of okara on noodles were studied. Low concentrations (5 and 10 %) of okara improved the texture, cooking, and sensory properties of the noodles. Okara decreased the rapidly digestible starch (RDS) content, increased the resistant starch (RS) content, and reduced the predicted glycaemic index (pGI) of noodles. The pasting viscosity, thermal stability, and dynamic rheological results indicated that okara improved the starch crystallite stability of wheat flour and viscoelasticity of dough. Moreover, Fourier transform infrared (FTIR) spectroscopy showed that okara promoted the formation of starch-lipid complexes and improved the short-range structural order of starch. Additionally, microstructure imaging and protein network analysis (PNA) indicated that low addition of okara promoted the compactness of the okara-gluten-starch matrix, thus reducing the contact between starch and hydrolytic enzymes. These results reveal the effect of okara on the quality properties and starch digestibility in a starch-gluten complex system.

Keywords: Fresh noodles; Microstructure; Okara; Protein network analysis; Starch digestibility.

MeSH terms

Cooking
Flour* / analysis
Glutens / chemistry
Humans
Starch* / chemistry
Triticum / chemistry

Substances

Starch
Glutens