Abstract:To develop functional instant noodle products with superior quality and health benefits, this study systematically investigated the nutritional enhancement and quality improvement effects of exogenous dietary fibers, using high-protein, non-fried chickpea instant noodles as the carrier. Three types of soluble dietary fibers—β-glucan, konjac flour, and inulin—were incorporated into the high-protein composite flour system. The study focused on analyzing their impacts on processing characteristics, antioxidant capacity, and in vitro starch digestion. The results showed that the addition of water-soluble dietary fibers significantly increased the dough's hardness and viscoelasticity. In particular, the inclusion of 2 wt.% konjac flour increased the initial equilibrium elastic coefficient (E0) and decay elastic coefficient (E1) by 81.20% and 32.80%, respectively. It also promoted the densification of the gluten network, raising the protein matrix value to 43.74%. The resulting instant noodles demonstrated a reduced rehydration time (283 s) and significantly improved texture properties, with hardness and chewiness enhanced by 1,490.48 g and 1,036.48 g, respectively. In terms of antioxidant performance, the maximum polyphenol content reached 4.19 mg mg GAE·g-1, and the ABTS radical scavenging rate increased to 56.51%. In conclusion, the comprehensive quality of the product was optimized with the addition of 2 wt.% konjac flour, achieving a sensory score of 78.62 and a predicted glycemic index (GI) of 49.67 based on in vitro digestion—meeting the criteria for low-GI foods. This study provides theoretical support for the development of functional instant noodles with excellent quality, antioxidant activity, and a low glycemic response.
