Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and <i>In Vitro</i> Starch Digestibility of Tartary Buckwheat Dried Noodles
This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and <i>in vitro</i> starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitut...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/22/3696 |
| _version_ | 1797465298315509760 |
|---|---|
| author | Chaoqiang Xue Xiaona Guo Kexue Zhu |
| author_facet | Chaoqiang Xue Xiaona Guo Kexue Zhu |
| author_sort | Chaoqiang Xue |
| collection | DOAJ |
| description | This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and <i>in vitro</i> starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitution of TBBF was increased from 0 to 35%, the cooking and textural properties decreased significantly (<i>p</i> < 0.05), while the content of bioactive compounds (phenolic, flavonoids and dietary fiber) increased significantly (<i>p</i> < 0.05). In addition, the substitution of TBBF decreased the starch digestibility of TBDNs. A 10.4% reduction in eGI values was observed in the TBDNs with 35% TBBF substitution compared to the control sample. The results of differential scanning calorimetry showed that with the increase of TBBF, TBDNs starch became more resistant to thermal processing. Meanwhile, the X-ray diffraction and Fourier transform infrared spectroscopy results revealed that the long- and short-range ordered structures of TBDN starch increased significantly (<i>p</i> < 0.05). Furthermore, the substitution of TBBF decreased the fluorescence intensity of α-amylase and amyloglucosidase. This study suggests that replacing TBF with TBBF could produce low glycemic index and nutrient-rich TBDNs. |
| first_indexed | 2024-03-09T18:19:36Z |
| format | Article |
| id | doaj.art-5e0ae0a912eb41a580e1ab79ff3c9b57 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:19:36Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5e0ae0a912eb41a580e1ab79ff3c9b572023-11-24T08:22:50ZengMDPI AGFoods2304-81582022-11-011122369610.3390/foods11223696Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and <i>In Vitro</i> Starch Digestibility of Tartary Buckwheat Dried NoodlesChaoqiang Xue0Xiaona Guo1Kexue Zhu2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, ChinaThis study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and <i>in vitro</i> starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitution of TBBF was increased from 0 to 35%, the cooking and textural properties decreased significantly (<i>p</i> < 0.05), while the content of bioactive compounds (phenolic, flavonoids and dietary fiber) increased significantly (<i>p</i> < 0.05). In addition, the substitution of TBBF decreased the starch digestibility of TBDNs. A 10.4% reduction in eGI values was observed in the TBDNs with 35% TBBF substitution compared to the control sample. The results of differential scanning calorimetry showed that with the increase of TBBF, TBDNs starch became more resistant to thermal processing. Meanwhile, the X-ray diffraction and Fourier transform infrared spectroscopy results revealed that the long- and short-range ordered structures of TBDN starch increased significantly (<i>p</i> < 0.05). Furthermore, the substitution of TBBF decreased the fluorescence intensity of α-amylase and amyloglucosidase. This study suggests that replacing TBF with TBBF could produce low glycemic index and nutrient-rich TBDNs.https://www.mdpi.com/2304-8158/11/22/3696Tartary buckwheat brannoodlesqualitydigestibilitystarch structureenzyme activity |
| spellingShingle | Chaoqiang Xue Xiaona Guo Kexue Zhu Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and <i>In Vitro</i> Starch Digestibility of Tartary Buckwheat Dried Noodles Foods Tartary buckwheat bran noodles quality digestibility starch structure enzyme activity |
| title | Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and <i>In Vitro</i> Starch Digestibility of Tartary Buckwheat Dried Noodles |
| title_full | Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and <i>In Vitro</i> Starch Digestibility of Tartary Buckwheat Dried Noodles |
| title_fullStr | Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and <i>In Vitro</i> Starch Digestibility of Tartary Buckwheat Dried Noodles |
| title_full_unstemmed | Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and <i>In Vitro</i> Starch Digestibility of Tartary Buckwheat Dried Noodles |
| title_short | Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and <i>In Vitro</i> Starch Digestibility of Tartary Buckwheat Dried Noodles |
| title_sort | effect of tartary buckwheat bran substitution on the quality bioactive compounds content and i in vitro i starch digestibility of tartary buckwheat dried noodles |
| topic | Tartary buckwheat bran noodles quality digestibility starch structure enzyme activity |
| url | https://www.mdpi.com/2304-8158/11/22/3696 |
| work_keys_str_mv | AT chaoqiangxue effectoftartarybuckwheatbransubstitutiononthequalitybioactivecompoundscontentandiinvitroistarchdigestibilityoftartarybuckwheatdriednoodles AT xiaonaguo effectoftartarybuckwheatbransubstitutiononthequalitybioactivecompoundscontentandiinvitroistarchdigestibilityoftartarybuckwheatdriednoodles AT kexuezhu effectoftartarybuckwheatbransubstitutiononthequalitybioactivecompoundscontentandiinvitroistarchdigestibilityoftartarybuckwheatdriednoodles |