Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles

Key Points

• High-quality noodles exhibit a significantly low glycemic index with probiotic fermentation.
• Key metrics include a glycemic index reduction of approximately 30% compared to traditional noodles.
• Approach included analysis of dietary fibers, resistant starch, and gluten in noodle formulations.
• Supports the potential for healthier noodle options by utilizing fermentation and modifying dietary components.