ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2023
Effects of Incorporated Emulsifiers Into Noodles on V-amylose Formation, Digestibility, and Structural Characteristics.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed, 1 citations in OpenAlex.
- Effect of Pullulanase debranching freeze-thaw treatments and fatty acid on functional properties of yam starches.NPJ science of food · 2025Article
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2 authors at 1 institution in 1 country.
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Abstract
There is growing interest in developing low glycemic alternatives to starchy foods. In this study, two emulsifiers, namely sodium stearoyl lactylate and egg yolk, were incorporated into the formulation of noodles (EYN and SSLN), and their effects on V-amylose formation, digestibility and structural characteristics of the noodles were investigated. The emulsifiers facilitated V-amylose formation in the noodles, indicated by the complexing indices. The EYN and SSLN exhibited markedly high resistant starch contents compared to the control noodle. The logarithm of slope plot analysis showed that the EYN and SSLN had low first-phase rate constants compared to the control noodles, suggesting a barrier effect to digestive enzymes exerted by V-amylose. The SSLN and EYN displayed a mixture of B- and V-type patterns with higher crystallinities and two distinct spectral features of the bands at 2854 cm
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