Fabrication and characterization of dry rice noodles with low glycemic index by formulating with different soluble dietary fibers

Abstract

In this study, 10–40% of oat-beta-glucan (OBG), soluble soybean polysaccharide (SSPS), and konjac glucomannan (KGM) were separately supplemented to rice flour (RF) to evaluate the effect of three soluble dietary fibers (SDF) on the cooking properties and eating quality, as well as in vitro digestibility of rice noodles (RNs). The digestive properties results suggested the addition of 20% KGM and 40% SSPS to RF significantly increased resistant starch (RS) and they were a low GI food. Textural properties analysis exhibited the addition of three SDF gave rise to a decrease in hardness (28,883–77,023 Pa), and this hardness met the production standards for RNs. The cooking and sensory quality analysis suggested SSPS had the most significant effect and KGM/OBG had little effect, particularly, 20% KGM improved the water absorption rate of RNs. The chroma results showed KGM had less influence on the L*, a*, and b* of RNs. These indicated that the addition of 20% KGM to RF provided a dietary reference for diabetic patients.