. 2018 Sep 19;55(12):4811–4822. doi: 10.1007/s13197-018-3414-5

Table 1.

Chemical compositions of noodles and Quality characteristics of the noodles prepared with low glycemic index ingredients (0 day)

	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Cooking time (min)	Cooked weight (g)	Cooking loss (%)	Colour			Firmness (N/mm)	IVSD (%)	RDS (%)	SDS (%)	RS (%)	EGI
	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Cooking time (min)	Cooked weight (g)	Cooking loss (%)	L*	a*	b*	Firmness (N/mm)	IVSD (%)	RDS (%)	SDS (%)	RS (%)	EGI
CON	6.73^a ± 0.09	12.08^a ± 0.05	1.01^a ± 0.09	0.74^a ± 0.09	9.02^b ± 0.15	58.9^b ± 1.1	4.4^b ± 0.2	68.84^c ± 0.21	0.97^a ± 0.11	10.22^a ± 0.98	1.47^a ± 0.10	78.3^c ± 1.1	77.3^c ± 1.7	11.4^a ± 1.2	1.8^a ± 1.6	75.9^c ± 1.2
DI (9.0)	8.21^b ± 0.12	13.89^b ± 0.09	1.19^a ± 0.07	0.89^a ± 0.04	9.15^b ± 0.12	61.2^bc ± 0.9	3.9^a ± 0.3	58.03^ab ± 0.09	3.24^b ± 0.54	19.44^d ± 0.47	1.17^a ± 0.14	39.8^a ± 1.9	39.2^a ± 1.2	34.7^c ± 1.4	3.7^b ± 0.8	41.5^a ± 1.9
RF (9.0)	6.54^a ± 0.04	14.01^c ± 0.08	1.01^a ± 0.08	1.59^bc ± 0.09	10.32^c ± 0.15	59.4^b ± 1.5	3.5^a ± 0.2	54.22^a ± 2.11	5.72^c ± 0.91	12.52^b ± 1.11	2.85^bc ± 0.77	44.4^b ± 1.4	44.4^b ± 1.4	21.9^b ± 0.9	6.8^d ± 1.8	47.5^b ± 0.9
OF (SUC)	6.87^a ± 0.03	13.89^b ± 0.14	1.14^a ± 0.04	1.21^b ± 0.05	6.98^a ± 0.17	49.2^a ± 0.9	4.1^b ± 0.5	61.14^b ± 1.12	3.84^b ± 0.81	15.42^c ± 1.81	2.11^b ± 0.47	41.9^b ± 1.7	42.5^ab ± 1.7	42.0^d ± 1.7	5.2^c ± 1.5	45.2^b ± 1.5
GP (OCT)	6.92^a ± 0.05	13.22^b ± 0.07	1.11^a ± 0.02	1.89^c ± 0.07	9.55^b ± 0.12	61.8^bc ± 1.2	3.8^a ± 0.0	57.45^ab ± 1.81	3.12^b ± 0.91	17.43^cd ± 1.20	2.54^bc ± 0.14	41.2^b ± 1.9	41.2^a ± 1.9	40.2^d ± 1.9	4.9^bc ± 1.7	41.8^a ± 1.7

Mean values in the same column with different alphabets differ significantly (p ≤ 0.05)

CON control noodles with 100% T. durum, DI(9.0) T. dicoccum flour modified with pH 9.0, RF(9.0) Rajma flour (20%) with T. durum modified with pH 9.0, OF (SUC) Oats flour (30%) with T. durum modified with succinic anhydride, GP (OCT) Guar powder (10%) with T. durum modified with octenyl–succinic anhydride, IVSD in vitro starch digestibility, RDS rapidly digestible starch, SDS slowly digestible starch, RS resistant starch, EGI estimated glycemic index