S.K. Reshmi et al.

Bioactive Carbohydrates and Dietary Fibre 22 (2020) 100213

Table 4 3.3. Bioactive constituents

Starch digestibility and glycemic index of uncooked and cooked noodles sup­
plemented with pomelo fruit segments. The bioactive constituents in cooked and uncooked noodles are
Pomelo fruit TS (%) RS (%) DS (%) HI pGI (%) tabulated in Table 3. The content of total and reducing sugar varied from
segments (%) (%) 2.37 to 6.48g/100 g and 1.60 to 2.90g/100 g in uncooked noodles. In
Uncooked cooked noodles, there was ~ 35% and 10% loss in total and reducing
0 61.94 � 4.25 � 57.69 � 41.57 62.53 � 1.13d sugar compared to uncooked noodles. Cooking of noodles has reduced
1.39c 0.97d 0.69a � further the total and reducing sugar content (due to leaching) thus
0.77d
a making the product more suitable for diabetic population. The phenolic
Fresh 63.02 � 7.00 � 56.02 � 36.02 59.48 � 1.20e
1.07b 1.22b 1.11b � content ranged from 72.00 to 95.00 mg GAE/100 g and 56.81 to 66.82
1.10e mg GAE/100 g for uncooked and cooked noodles respectively. The fla­
Dry b 65.21 � 8.89 � 56.32 � 33.70 58.21 � 0.91e vonoids and carotenoids ranged from 28.33 to 48.42 mg CE/100 g and
1.24a 1.16a 0.89b � 59.47 to 225.05 μg/100 g for uncooked noodles. In case of cooked
1.30f
Cooked
noodles there was a reduction in flavonoids and carotenoids content
0 57.90 � 0.98 � 56.92 � 1.05b 52.80 68.69 � ranging from 10.24 to 27.40 mg CE/100 g and 40.12 to 180.53 μg/100
1.09d 1.30f � 1.37a g. The bioactive constituents naturally act against many diseases such as
0.97a cancer, high blood pressure, diabetes and cardiac diseases (Yadav &
Fresh a 59.45 � 3.47 � 55.98 � 0.92b 48.31 66.23 �
Gupta, 2015). Hence it is recommended to use these as an ingredients for
0.82c 1.09e � 1.03b
1.25b value added foods (Asif, Rooney, Ali, & Riaz, 2013). The above result
Dry b 60.13 � 5.54 � 54.59 � 0.80 44.37 64.06 � indicate that bioactive compounds increased with the increase in the
0.74c 0.98c b � 0.99c concentration of pomelo fruit segment. Cooking of noodles in excess
1.17c water has led to the degradation of bioactives (~30% loss) in the cooked
TS- Total starch; RS- Resistance starch; DS- Digestible starch; HI-Hydrolysis water. Hence, to prevent the loss of constituents during cooking process
index; pGI- Predicted Glycemic index; Values are means � standard deviation it may be preferable to cook the noodles with sufficient water.
(n ¼ 4); Values for a particular column followed by different letters differ Naringin is one of flavonoid (40 , 5, 7-trihydroxyflavone 7-rhamno­
significantly (p < 0.05). glucoside) found in different parts of citrus fruits. It acts beneficially in
a
-30%. reducing the risk of oxidative stress, cancer, inflammation, cardiovas­
b
-5%. cular diseases and diabetes in liable populations (Adebiyi, Olubunmi, &
Peter, 2015). Naringin is known to reduces the postprandial glycemic
pomelo segments in noodles, which may be due to the astringe nature of response by inhibiting the carbohydrate hydrolyzing enzyme which
the fruit. The noodles prepared below 7.5% were better with bitterness complements for the management of diabetes (Priscilla, Roy, Suresh,
to the acceptable range. The overall qualities in formulated noodles Kumar, & Thirumurugan, 2014). Hence, naringin content in cooked and
ranged from 8.0-6.0 in which fresh segments supplemented noodles has uncooked noodles was evaluated. The presence of naringin content in
scored better than dry segment supplementation. The sensory attributes uncooked noodles ranged from 2.19 to 5.12 mg/100 g (fresh segments)
were mainly influenced by the cooking loss of the noodles (Heo, Lee, and 4.68 to 13.60 mg/100 g (dry segments) while it was 0.96 to 2.77
Shim, Yoo, & Lee, 2013). Maximum cooking loss causes turbidity in mg/100 g (fresh segments) and 2.46 to 6.49 mg/100 g (dry segments)
cooking water; thereby decreases cooking tolerance and mouth feel respectively in cooked noodles. The retention of naringin was to a
(Ahmed, Qazi, & Jamal, 2015). Finally, it can be concluded that the 30% greater extent with only ~ 5% loss in uncooked noodles whereas in
(fresh) and 5% (dry) were sensorial acceptable because it has retained cooked noodles ~50% loss was observed (Fig. 2a and b). The percentage
the basic characteristics of fruit and above the mentioned concentration loss was calculated considering the naringin content present in fresh and
the astringe nature of the fruit make the product unpalatable. dry pomelo segments taken for product development (Fig. 2a and b).
El-Nawawi (1995) had reported that extraction of grapefruit peel in hot
water leaches more naringin at 88–90 � C for 5 min. Similarly, cooking of

Fig. 3. Starch hydrolysis in noodles supplemented with fresh/dry pomelo fruit segments.

6
S.K. Reshmi et al.
noodles in boiling water had leached the naringin content in higher rate.
Hence minimum cooking time with sufficient amount of water may help
in preventing the loss of naringin to certain extent.
3.4. Starch hydrolysis and glycemic index
Based on sensory analysis, the noodles incorporated with 30% fresh
and 5% dry segments were taken for further studies on in-vitro starch
digestibility. The total starch, resistance starch and digestible starch in
the product are shown in Table 4. The TS and RS content ranged from
61.94 to 65.21% and 4.25 to 8.89% for uncooked noodles. In cooked
noodles there was a decrease in the starch content ranging from 57.90 to
60.13% (TS) and 0.98 to 5.54% (RS) respectively. Higher RS content was
observed in uncooked noodles which resulted in lower DS content
(56.02 and 56.32%). Cooking of noodles has caused a decrease in total,
resistance and digestible starch content as compared with the uncooked
noodles. The variation in the starch fraction between uncooked and
cooked noodles was mainly due to the leaching of bioactives during the
cooking process. Absar et al. (2009) has reported that beneficial influ­
ence of RS in starch digestion that consequently lowers the glycemic
response. Hence, cooking the noodles with sufficient water may help in
preventing the leaching of bioactives that can further complements for
the higher resistance starch content.
The rate of starch hydrolysis and glycemic index of uncooked and
cooked noodles in excess water were represented in Table 4 and Fig. 3.
Using hydrolysis curve (0–180 min) the hydrolysis index was deter­
mined in which uncooked noodles (41.57 to 33.70) had shown gradual
release of glucose when compared to cooked noodles (52.80 to 44.37).
Both uncooked and cooked noodles falls within range of medium GI
ranging from 62.53 to 58.21% (uncooked noodles) and 68.89 to 64.06%
(cooked). The supplementation of fruit segments resulted in the
lowering of glycemic index more effectively in uncooked form than in
the cooked noodles. The variation in the glycemic index of both the
noodles may be due to the leaching of naringin and other bioactive
components during the process of cooking. Pereira et al. (2011) reported
that polyphenols help in lowering the GI by inhibiting alpha-glucosidase
enzyme and suppress the post-prandial hyperglycemia. Thus, preventing
the bioactive compounds from degradation during cooking with suffi­
cient water, would help in lowering the carbohydrate absorption and
improving control of blood glucose in type 2 diabetic patients.
4. Conclusion
The present study reveals pomelo fruit segments as a promising
material for the development of noodles. The addition of pomelo fruit
segments affected the cooking traits such as texture and cooking loss to
certain extent as compared to control noodles. Noodles prepared with
30% (fresh) and 5% (dry) were most acceptable in terms of palatability
and nutritional composition. In uncooked noodles naringin and other
bioactive components increased with the increase in the concentration
of fruit segments. In cooked form, the compounds degradation were
comparatively higher than the uncooked noodles which is due to the
leaching of bioactives with excess water. The presence of naringin along
with other components might help in lowering the glycemic index of the
noodles. Hence noodles enriched with pomelo fruit segments act as a
good source of nutraceuticals that encourage a wider utilization of the
fruit in human diet for potential health benefits.
Declaration of competing interest
The authors declare no conflict of interest.
Acknowledgments
We are grateful to Director, CSIR-CFTRI, Mysuru for constant
encouragement throughout the course of study and Department of
7
Bioactive Carbohydrates and Dietary Fibre 22 (2020) 100213
Biotechnology (grant numbers: BT/PR5994/FNS/20/563/2012), Govt.
of India, New Delhi, India for their financial support.
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