Fabrication of low-digestible potato starch–rice peptide complexes via heat-moisture treatment for low-glycemic-index crispy noodles

Key Points

• This research aims to explore the fabrication of potato starch and rice peptide complexes and their impact on noodle quality.
• Heat-moisture treatment was applied to create complexes of potato starch and rice peptides.
• The structural evolution and functional quality of the noodles were evaluated based on dough processability and rheological properties.
• Potato starch–rice peptide complexes showed improved structural order and crystallinity with rice peptide addition.
• Substituting up to 30% rice peptides into the starch blend resulted in an optimized low glycemic index without compromising noodle quality.