In vitro starch digestibility of noodles with various cereal flours and hydrocolloids

Abstract The effects of hydrocolloid type (guar gum, sodium alginate, xanthan gum) and addition levels (0%, 2%, 4%) on the retardation of in vitro starch digestibility were investigated in noodles made by various cereal flours (wheat, whole wheat, buckwheat) and their cooking and textural qualities were evaluated. The predicted GI (pGI) of noodles made by wheat or whole wheat flour was significantly decreased by adding hydrocolloids. However, the pGI of buckwheat flour-based noodles with hydrocolloids was slightly increased. Nonetheless, adding hydrocolloids in all noodles positively modified cooking quality regardless of flour type. The hydrocolloids addition in wheat flour-based noodles produced noodles with improved cooking quality and a texture similar to control noodle while still providing reduced starch hydrolysis and pGI. Thus, the nature of flours, the levels and type of hydrocolloids, and their appropriate combination can be used to control in vitro starch digestibility and noodle quality.