Effect of Canna edulis starch addition on the properties of flour, rheology of dough and quality of semi‐dry noodles

Abstract Background Canna edulis is a high‐quality resistant starch raw material, especially for making flour products. This study aimed to investigate the effect of Canna edulis starch (CES) on the properties of flour, rheology of dough and quality of semi‐dry noodles. The CES replaced part of the wheat flour in the semi‐dry noodle formula. One control formula containing wheat flour only, and five formulations based on wheat flour containing 8CES, 16CES, 24CES, 32CES and 40CES were prepared. Results The findings revealed that with the increase of CES, the peak viscosity and retrogradation value of the flour increased, and the melting enthalpy decreased. CES caused some bound water to migrate to a semi‐bound water state, improving the rheological properties of the dough and enhancing the texture characteristics of the noodles. When the added amount of CES was 24%, the cooking loss rate was 1.687%, and the highest sensory score was 86 points. Simulation of starch in vitro digestion revealed that the hydrolysis rate of starch first increased and then decreased with the increase of CES addition, with the highest proportion of resistant starch content ranging from 44.27% to 79.66%. Compared with the control group, the expected glycemic index decreased after adding CES. Conclusion These results assist in realization of comprehensive utilization of Canna edulis resources for the production of noodles with desirable qualities. © 2025 Society of Chemical Industry.