title: Preparation and evaluation of a sustained-release buckwheat noodle.
abstract: BACKGROUND
  Different carbohydrates elicit various effects on the digestibility and the glucose release rate, so it is of interest to develop a sustained-release noodle based on the combination of different carbohydrates and reveal the sustained-release mechanism.
  
  
  RESULTS
  The data obtained suggest that xanthan and konjac gum exhibited excellent and synergistic sustained-release properties, whereas cornstarch showed the lowest average digestion rate. The sustained release was particularly evident when the noodle consisted of the following components: 50 g of 25 g kg(-1) hydrophilic colloid mixture solution composed of a 1:1 mass ratio of xanthan:konjac gum and 100 g of reconstructed flour consisting of 200 g kg(-1) buckwheat flour, 400 g kg(-1) cornstarch, and 400 g kg(-1) plain flour. The morphological structure of noodles revealed that the composite hydrophilic colloids strengthened the interaction between the gluten network and starch granules. This buried starch within the three-dimensional structure thereby releasing glucose in a slow and sustained way. The most suitable model to describe glucose release from noodles was the Ritger-Peppas equation, which revealed that matrix erosion contributed to the release mechanism.
  
  
  CONCLUSIONS
  These findings indicate that the controlled use of hydrophilic colloids and starches in manufacturing noodles could modulate the glucose sustained-release. © 2015 Society of Chemical Industry.
authors: College of Biological Science and Technology, Fuzhou University, No. 2 Xueyuan Road, Minhou District, Fuzhou, 350108, China.
authors: Shao-Yun
authors: SY
authors: Wang
authors: College of Biological Science and Technology, Fuzhou University, No. 2 Xueyuan Road, Minhou District, Fuzhou, 350108, China.
authors: Qi-Min
authors: QM
authors: Huang
authors: College of Biological Science and Technology, Fuzhou University, No. 2 Xueyuan Road, Minhou District, Fuzhou, 350108, China.
authors: Meng-Shi
authors: MS
authors: Chen
authors: College of Biological Science and Technology, Fuzhou University, No. 2 Xueyuan Road, Minhou District, Fuzhou, 350108, China.
authors: Yue-Ping
authors: YP
authors: Lin
authors: College of Biological Science and Technology, Fuzhou University, No. 2 Xueyuan Road, Minhou District, Fuzhou, 350108, China.
authors: Ping-Fan
authors: PF
authors: Rao
authors: Department of Food Science and Engineering, Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
authors: Yan
authors: Y
authors: Wu
authors: Department of Food Science and Engineering, Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
authors: Jin-Hong
authors: JH
authors: Wu
mesh_terms: D003102:Colloids; D019612:Fagopyrum / Q000737:chemistry*; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D005947:Glucose; D013213:Starch
chemical_list: D003102:Colloids; D013213:Starch; D005947:Glucose
keywords: cooking and texture qualities; glucose release mechanism; hydrophilic colloid; sustained-release noodle