Study on the effects of adding konjac refined flour on the quality of fresh wet rice noodle

Abstract

Objective: This study aimed to develop konjac rice noodles products with low glycemic index. Methods: The fresh wet rice noodles was made by adding 20%, 10% and 5% konjac refined flour into rice noodles, respectively. The effects of the addition of konjac refined flour on the texture, cooking performance, and sensory quality of rice noodles were studied by texture analyzer and rapid viscosity analyzer. The starch hydrolysis rate, digestion rate, and glycemic index of konjac rice noodles were studied by in vitro digestion model. Results: The cooking loss rate and turbidity of 5% konjac rice noodles were significantly reduced, and there was no significant difference in sensory scores between them and white rice noodles. Compared with white rice noodles with a high estimated glycemic index, the estimated glycemic index of rice noodles with 5% konjac flour significantly decreased to 60.49, and it has a higher nutritional value. Conclusion: The konjac rice noodles product with 5% konjac refined flour can significantly reduce the glycemic index of rice noodles, and its edible quality is as same as the traditional white rice flour products.

Keywords

• konjac
• fresh and wet rice noodle
• glycemic index
• edible quality
• digestive characteristics