The Effect of Mung Bean Ultrafine Powder on the Glycemic Index and Quality Characteristics of Noodles
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Abstract:
In order to improve the quality characteristics of mung bean noodles and develop a legume staple food with a low glycemic index (GI), this study prepared noodles using different proportions of mung bean ultrafine powder and wheat flour. The sensory quality, rheological properties, cooking characteristics, texture, microstructure, starch components, etc. of the noodles were evaluated, and the GI value of the noodles was determined through population experiments. Research has shown that when the amount of mung bean ultrafine powder added is 30% and 45%, the sensory score of noodles is higher; Rheological analysis shows that the higher the amount of mung bean ultrafine powder added, the higher the storage modulus (G ') and loss modulus (G ") of the dough, indicating certain viscoelastic properties. When the amount of green bean ultrafine powder added is 45%, the starch particles are tightly wrapped, and the internal microstructure of the noodles is relatively dense and uniform, with a hardness of 11.58 N, elasticity of 1.35 mm, and a cooked breakage rate of 4.34%. The cooking quality is good. The addition of mung bean ultrafine powder can effectively increase the content of slowly digestible starch and resistant starch in noodles, and reduce the estimated glycemic index (eGI) value of noodles; According to the blood glucose test of the population, the GI value of noodles with 45% mung bean ultrafine powder added is 49.93, which is a low GI food. This study is of great significance for upgrading the deep processing technology of mung beans and developing low GI healthy staple foods.
