Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index

Low glycemic index noodle and pasta: Cereal type, ingredient, and processing

The consumption of noodles with a high glycemic index (GI) can affect health, prompting the need for dietary adjustments to manage abnormal blood glucose levels. This review delves into recent progress in low GI noodles and their potential effect for human well-being. Diverse approaches, encompassing the incorporation of soluble dietary fiber, modified starches, proteins, and plant polyphenols, have shown encouraging outcomes in diminishing the GI of noodles. Furthermore, variations in processing, storage, and cooking techniques can influence the GI of noodles, yielding both positive and negative impacts on their glycemic response. Soluble dietary fiber, protein cross-linkers, and plant polyphenols play a pivotal role in reducing the GI of noodles by hindering the interaction between digestive enzymes and starch, thereby curbing enzymatic activity. Future research spotlighting ingredients, processing methodologies, and the underlying mechanisms of low GI noodles will contribute substantively to the development of functional foods boosting enhanced nutritional profiles.

Starch-based noodles: Current technologies, properties, and challenges

Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.

Shelf stability of low glycemic index noodles: its physico-chemical evaluation

Noodles are popularising among all age groups and all region throughout the World. To cater the demand of consumer noodles should be shelf-stable. Noodles prepared from chemically modified ingredients were studied for their keeping quality at two different conditions namely, ambient (27 °C, 65% RH) and accelerated (37 °C, 92% RH) for the period of 180 days (6 months). Samples were withdrawn at regular intervals and analysed for their physico-chemical and nutritional parameters. Results showed that Maximum cooking loss was observed in GP-OCT (180 days) 5.9% and was with in the acceptable range (8%). Firmness of noodles increased on storage up to 60 days later reduced. Starch digestibility increased 5-8% in all the samples upon storage. EGI of samples increased 10-15% on storage. Samples prepared with chemically modified ingredients were acceptable till the end of 180 days (2 samples) with good acceptability and low EGI without affecting its quality. Hence, it can be concluded that noodles prepared with modified ingredients using chemicals are shelf-stable up to 6 months at ambient condition.