Effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-09-09 DOI:10.1111/ijfs.17594

Man Luo, Heng Zhang, Zhengxuan Wang, Margaret Brennan, Thanapop Soteyome, Yuyue Qin, Charles Brennan

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Abstract

Wheat bran, oat flour, and Dictyophora indusiata powder were used to substitute wheat flour in noodle production. The objective of this study was to investigate the effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles. Results indicated that the addition of wheat bran flour, oat flour, and Dictyophora indusiata powder decreased the lightness, chewiness, and the reducing sugar released during digestion of noodles, and their estimated glycaemic index. The viscosity value of noodles decreased with Dictyophora indusiata powder addition solely. The protein, and dietary fibre of wheat noodle increased at 10% Dictyophora indusiata powder, and 10% oat flour blended with wheat flour, and the estimated glycaemic index lowered significantly with the addition of 10% wheat bran flour, and 10% Dictyophora indusiata powder.

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麦麸粉、燕麦粉和蝉蜕粉对小麦面条的物理、化学、感官和体外消化率的影响

摘要在面条生产中使用小麦麸皮、燕麦粉和竹荪粉替代小麦粉。本研究的目的是调查小麦麸皮粉、燕麦粉和竹荪粉对小麦面条的物理、化学、感官和体外消化率的影响。结果表明，添加麦麸粉、燕麦粉和竹荪粉会降低面条的清淡度、咀嚼感、消化过程中释放的还原糖以及估计的血糖生成指数。面条的粘度值仅因添加了竹荪粉而降低。添加 10%的竹荪粉和 10%的燕麦粉后，小麦面条的蛋白质和膳食纤维含量增加；添加 10%的麦麸粉和 10%的竹荪粉后，估计的血糖指数显著降低。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.