Study On Formula Optimization And Characteristics Of Low GI Millet-Mung Bean Noodles

Millet and mung bean are rich in protein,fat,cellulose,vitamins and minerals.Adding them to high-gluten wheat flour can increase the nutritional value of noodles,and meet people's demand for nutritional staple food.A new type noodles containing millet and mung bean was developed in this experiment with attempt to change the flavor and decrease the glycemic index of common noodles.Firstly,effects of the addition of whole millet flour and whole mung bean flour to high gluten wheat flour on the mixed flour quality were studied in this experiment.Secondly,the appropriate proportions of millet and mung bean and the additive amount of salt,egg,gluten and cross-linked starch were studied,and the optimum formula of millet-mung bean noodles was obtained.Finally,the nutritional composition of millet-mung bean noodles,invitro glycemic index and glycemic index were determined.The main research results were as follows:(1)With the rise of the proportion of whole millet flour,the water absorption rate,stabilization time,formation time,thermal stability and setback of the mixed flour reduced,and the degree of softening increased gradually.With the rise of the proportion of whole mung bean flour,the mixed flour's water absorption,stabilization time and setback reduced,while there was an increase effect on the degree of softening,and gelatinization characteristics of starch showed a increase first and then weakened,the formation time and the thermal stability of starch gelatinization decreased firstly and then increase.According to the rheological characteristics of mixed flour dough and a profiler of Mixolab,the additive amount of whole millet flour in high-gluten wheat flour should not exceed 50 %,and it would be difficult to meet the requirements of noodles when adding amount of mung bean flour more than 20 %.(2)The effects of each raw materials on the quality of millet-mung bean noodles were determined by single factor experiment.And based on the Box-Behnken response surface experiment,the optimum formula of millet-mung bean noodles were as follows: 31 % whole millet flour,19 % whole mung bean flour,10 % gluten,10 % cross-linked starch,0.5 % salt,8 % egg.Prepared with this formula,the noodles' sensory score can reach 90.03±1.42.(3)Comparing the major nutrients of millet-mung bean noodles and those of the wheat noodles through testing,we can see the protein,fat and ash contents of millet-mung bean noodles were higher than those of wheat noodles,while the contents of carbohydrate and sodium in millet-mung bean noodles were lower than those in wheat noodles.The total amino acid content(TAA),essential amino acid index(EAAI)the content of glutamic acid and aspartic acid were higher than those of wheat noodles,the ratio of essential amino acids to total amino acids(EAA/TAA)and the ratio of essential amino acids to non-essential amino acids(EAA/NEAA)were closer to the standard proposed by FAO/WHO.And the amino acid score(AAS)and chemical score(CS)of most essential amino acids in millet-mung bean noodles were higher than those in wheat noodles.This means that the amino acid nutritional value of millet-mung bean noodles is better than that of wheat noodles,which can better satisfy human bodies' demand for amino acids.(4)The glycemic index of millet-mung bean noodles was 48.94,and lower than 55.This demonstrates that the millet-mung bean noodles are low-GI food,which are suitable for diabetic patients.