Effects of White Rice, Brown Rice, and Wheat Flours on the Quality Characteristics and Glycemic Response of Noodles

This study compared the quality characteristics and glycemic responses of noodles prepared with white rice, brown rice, and wheat flour. Noodles was prepared through mixing, kneading, sheeting, cutting, and boiling, followed by the evaluation of its textural and cooking properties. Acute glycemic responses to noodle powder were assessed in C57BL/6 mice, while the long-term dietary effects were examined in db/db mice fed an AIN-93G-based diet supplemented with 30% noodle powder. Wheat noodles exhibited the highest maximum tensile force and extensibility before and after cooking. Among the rice-based noodles, cooked brown rice noodles exhibited a higher maximum tensile force than white rice noodles, but displayed lower extensibility. White rice noodles exhibited the highest water absorption, whereas cooking loss did not differ significantly among the samples. In the acute glycemic response test, the area under the blood glucose response curve was significantly lower in the brown rice noodle group than in the white rice and wheat noodle groups. In db/db mice, the brown rice noodle diet resulted in lower fasting blood glucose levels during the later experimental period. These results suggest that brown rice holds promise for developing rice-based noodles with potential glycemic response-modulating properties.