Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA)
Short-chain glucan aggregates (SCGA), a type of resistant starch (RS) Ⅲ, is produced by debranching amylopectin with pullulanase and inducing self-assembly. Despite its low digestibility and high RS content, SCGA has not been applied to real food systems, especially noodles. The objective of this st...
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2024-12-01
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| author | Jae-Geun Park Sang-Jin Ye Seon-Min Oh Jae-Sung Shin Ji-Eun Bae Hyun-Wook Choi Moo-Yeol Baik |
| author_facet | Jae-Geun Park Sang-Jin Ye Seon-Min Oh Jae-Sung Shin Ji-Eun Bae Hyun-Wook Choi Moo-Yeol Baik |
| author_sort | Jae-Geun Park |
| collection | DOAJ |
| description | Short-chain glucan aggregates (SCGA), a type of resistant starch (RS) Ⅲ, is produced by debranching amylopectin with pullulanase and inducing self-assembly. Despite its low digestibility and high RS content, SCGA has not been applied to real food systems, especially noodles. The objective of this study was to determine the feasibility of low-digestible noodles using SCGA and to evaluate their quality characteristics and in vitro digestibility of starch gel. SCGA-noodles (SN) were prepared by substituting 0, 10, 20, and 25% of wheat flour with SCGA, and non-digestible maltodextrin (NMD) replaced 7% of the flour for comparison. Adding SCGA increased L- and b-values of the dough, resulting in a brighter appearance, while the NMD increased a-values. The substitution with SCGA weakened the gluten network, reducing dough and texture properties. Notably, cooked SN25 broke immediately in the tensile test, indicating substitution up to 20% is feasible in noodles. NMD7 formed sticky dough and showed extensive elongation without breaking. SN20 and SN25 significantly increased RS content and decreased the estimated glycemic index (eGI) compared to the control. However, NMD7 did not significantly reduce in vitro starch digestibility. In conclusion, this research confirmed the potential of SCGA as a low-digestible ingredient for noodles and other food applications. |
| format | Article |
| id | doaj-art-0fb7200582264e858bd2d4642b29103a |
| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj-art-0fb7200582264e858bd2d4642b29103a2025-01-24T13:33:44ZengMDPI AGGels2310-28612024-12-01111610.3390/gels11010006Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA)Jae-Geun Park0Sang-Jin Ye1Seon-Min Oh2Jae-Sung Shin3Ji-Eun Bae4Hyun-Wook Choi5Moo-Yeol Baik6Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of KoreaDepartment of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of KoreaDepartment of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of KoreaDepartment of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of KoreaDepartment of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of KoreaDepartment of Food and Nutrition, Jeonju University, Jeonju 55069, Republic of KoreaDepartment of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Republic of KoreaShort-chain glucan aggregates (SCGA), a type of resistant starch (RS) Ⅲ, is produced by debranching amylopectin with pullulanase and inducing self-assembly. Despite its low digestibility and high RS content, SCGA has not been applied to real food systems, especially noodles. The objective of this study was to determine the feasibility of low-digestible noodles using SCGA and to evaluate their quality characteristics and in vitro digestibility of starch gel. SCGA-noodles (SN) were prepared by substituting 0, 10, 20, and 25% of wheat flour with SCGA, and non-digestible maltodextrin (NMD) replaced 7% of the flour for comparison. Adding SCGA increased L- and b-values of the dough, resulting in a brighter appearance, while the NMD increased a-values. The substitution with SCGA weakened the gluten network, reducing dough and texture properties. Notably, cooked SN25 broke immediately in the tensile test, indicating substitution up to 20% is feasible in noodles. NMD7 formed sticky dough and showed extensive elongation without breaking. SN20 and SN25 significantly increased RS content and decreased the estimated glycemic index (eGI) compared to the control. However, NMD7 did not significantly reduce in vitro starch digestibility. In conclusion, this research confirmed the potential of SCGA as a low-digestible ingredient for noodles and other food applications.https://www.mdpi.com/2310-2861/11/1/6short-chain glucan aggregates (SCGA)noodleresistant starch (RS)non-digestible maltodextrin (NMD)texture propertiesin vitro digestibility of starch gel |
| spellingShingle | Jae-Geun Park Sang-Jin Ye Seon-Min Oh Jae-Sung Shin Ji-Eun Bae Hyun-Wook Choi Moo-Yeol Baik Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA) Gels short-chain glucan aggregates (SCGA) noodle resistant starch (RS) non-digestible maltodextrin (NMD) texture properties in vitro digestibility of starch gel |
| title | Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA) |
| title_full | Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA) |
| title_fullStr | Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA) |
| title_full_unstemmed | Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA) |
| title_short | Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA) |
| title_sort | quality characteristics and in vitro digestibility of starch gel in white noodles prepared with short chain glucan aggregates scga |
| topic | short-chain glucan aggregates (SCGA) noodle resistant starch (RS) non-digestible maltodextrin (NMD) texture properties in vitro digestibility of starch gel |
| url | https://www.mdpi.com/2310-2861/11/1/6 |
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