Development of low-glycemic egg noodles enriched with polyphosphate-modified jackfruit seed starch Development of low-glycemic egg noodles enriched…
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Abstract
Resistant starch enrichment is an effective strategy to improve the nutritional quality of cereal-based foods by reducing starch digestibility and glycemic response. In this study, jackfruit seed starch (JFSS) was chemically modified via polyphosphate cross-linking using sodium trimetaphosphate and sodium tripolyphosphate to produce resistant starch type IV. Polyphosphate modification significantly increased resistant starch content from 22.57% to 40.22%, accompanied by a marked reduction in rapidly digestible starch and starch hydrolysis rate. The modified starch exhibited improved water and oil absorption capacities and enhanced freeze–thaw stability. To evaluate its practical applicability, phosphorylated JFSS was incorporated into egg noodles as a partial wheat flour substitute. Noodles containing 10–30% modified starch showed increased resistant starch content, reduced estimated glycemic index, and acceptable cooking quality. These results demonstrate that polyphosphate-modified jackfruit seed starch is a promising functional ingredient for the development of low-glycemic noodle products, offering a value-added application for underutilized starch resources in food processing.
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References
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Di Pede G., Dodi R., Scarpa C., Brighenti F., Dall’Asta M., Scazzina F. Glycemic index values of pasta products: An overview. Foods, 2021, 10(11): 2541. https://doi.org/10.3390/foods10112541
Dong S., Fang G., Luo Z., Gao Q. Effect of granule size on the structure and digestibility of jackfruit seed starch. Food Hydrocolloids, 2021, 120(11): 106964. https://doi.org/10.1016/j.foodhyd.2021.106964
Falsafi S.R., Maghsoudlou Y., Aalami M., Jafari S.M., Raeisi M. Physicochemical and morphological properties of resistant starch type 4 prepared under ultrasound and conventional conditions and their in vitro and in vivo digestibilities. Ultrasonics Sonochemistry, 2019, 53(5): 110-119. https://doi.org/10.1016/j.ultsonch.2018.12.039
Fuentes-Zaragoza E., Sánchez-Zapata E., Sendra E., Sayas E., Navarro C., Fernández-López J., Pérez-Alvarez J.A. Resistant starch as prebiotic: A review. Starch-Stärke, 2011, 63(7): 406-415. https://doi.org/10.1002/star.201000099
Goñi I., Garcia-Alonso A., Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 1997, 17(3): 427-437. https://doi.org/10.1016/S0271-5317(97)00010-9
Graça C., Mota J., Lima A., Boavida Ferreira R., Raymundo A., Sousa I. Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition. Foods, 2020, 9(10): 1410. https://doi.org/10.3390/foods9101410
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Hoover R., Sosulski F.W. Effect of cross-linking on functional properties of legume starches. Starch/Stärke, 1986, 38(5): 149-155. https://doi.org/10.1002/star.19860380502
Huang P.H., Chiu C.S., Chan Y.J., Su W.C., Wang C.C., Lu W.C., Li P.H. Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches. International Journal of Biological Macromolecules, 2024, 272(6): 132358. https://doi.org/10.1016/j.ijbiomac.2024.132358
Li P.H., Wang C.W., Lu W.C., Chan Y.J., Wang C.C. Effect of resistant starch sources on the physical properties of dough and on the eating quality and glycemic index of salted noodles. Foods, 2022, 11(6): 814. https://doi.org/10.3390/foods11060814
Li W., Guo H., Wang P., Tian X., Zhang W., Saleh A.S., Zheng J., Ouyang S., Luo Q., Zhang G. Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization. Carbohydrate Polymers, 2015, 131(11): 432-438. https://doi.org/10.1016/j.carbpol.2015.05.077
Li X., Hu B., Ma R., Zhang X., Sun C., Zhao Y., Fang Y. Core-shell starch as a platform for reducing starch digestion and saturated fat intake. Biomaterials, 2023, 299(8): 122144. https://doi.org/10.1016/j.biomaterials.2023.122144
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Park H.J., Cho D.H., Chung H.J., Lim S.T. Enhanced gelling property and freeze-thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution. Journal of the Science of Food and Agriculture, 2024, 104(12): 7228-7237. https://doi.org/10.1002/jsfa.13544
Punia Bangar S., Sunooj K.V., Navaf M., Phimolsiripol Y., Whiteside W.S. Recent advancements in cross-linked starches for food applications-a review. International Journal of Food Properties, 2024, 27(1): 411-430. https://doi.org/10.1080/10942912.2024.2318427
Reshmi S.K., Sudha M.L., Shashirekha M.N. Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments. Food Chemistry, 2017, 237(12): 957-965. https://doi.org/10.1016/j.foodchem.2017.05.138
Sha X., Gu Z., Zhang F., Jiang H. Exploring characteristics of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch: Insights from its microstructure, textural properties, and in vitro starch digestibility. Food Research International, 2025, 201(2): 115628. https://doi.org/10.1016/j.foodres.2024.115628
Shi M., Gu F., Wu J., Yu S., Gao Q. Preparation, physicochemical properties, and in vitro digestibility of cross-linked resistant starch from pea starch. Starch-Stärke, 2013, 65(11-12): 947-953. https://doi.org/10.1002/star.201300008
Sitohy M.Z., Labib S.M., El-Saadany S.S., Ramadan M.F. Optimizing the conditions for starch dry phosphorylation with sodium mono- and dihydrogen orthophosphate under heat and vacuum. Starch-Stärke, 2000, 52(4): 95-100. https://doi.org/10.1002/1521379X(200006)52:4<95::AID-STAR95>3.0.CO;2-X
Song J.Y., Park J.H., Shin M. The effects of annealing and acid hydrolysis on resistant starch level and the properties of cross-linked RS4 rice starch. Starch-Stärke, 2011, 63(3): 147-153. https://doi.org/10.1002/star.201000097
Srichuwong S., Isono N., Jiang H., Mishima T., Hisamatsu M. Freeze-thaw stability of starches from different botanical sources: Correlation with structural features. Carbohydrate Polymers, 2012, 87(2): 1275-1279. https://doi.org/10.1016/j.carbpol.2011.09.040
Suzihaque M.U., Zaki N.A., Alwi H., Ibrahim U.K., Abd Karim S.F., Anuar N.K. Jackfruit seed as an alternative replacement for starch flour. Materials Today: Proceedings, 2022, 63: S451-S455. https://doi.org/10.1016/j.matpr.2022.04.117
Vu M.T., Nguyen K.A., Pham M.H., Le H.N., Nguyen N.T., Nguyen T.T., Pham T.H., Nguyen T.D., Nguyen N.T., Nguyen P.H. Noodle production for diabetics from modified green banana starch by phosphate cross-linking. Starch-Stärke, 2025, 77(1): 2400001. https://doi.org/10.1002/star.202400001
Waliszewski K.N., Aparicio M.A., Bello L.A., Monroy J.A. Changes of banana starch by chemical and physical modification. Carbohydrate Polymers, 2003, 52(3): 237-242. https://doi.org/10.1016/S0144-8617(02)00270-9
Wongsagonsup R., Shobsngob S., Oonkhanond B., Varavinit S. Zeta potential (ζ) and pasting properties of phosphorylated or crosslinked rice starches. Starch-Stärke, 2005, 57(1): 32-37. https://doi.org/10.1002/star.200400310
Woo K.S., Seib P.A. Cross-linked resistant starch: Preparation and properties. Cereal Chemistry, 2002, 79(6): 819-825. https://doi.org/10.1094/CCHEM.2002.79.6.819
Xie L., Zhou W., Zhao L., Peng J., Zhou X., Qian X., Lu L. Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties. International Journal of Biological Macromolecules, 2023, 237(5): 124105. https://doi.org/10.1016/j.ijbiomac.2023.124105
Zhang Y., Li B., Xu F., He S., Zhang Y., Sun L., Zhu K., Li S., Wu G., Tan L. Jackfruit starch: Composition, structure, functional properties, modifications and applications. Trends in Food Science & Technology, 2021, 107(1): 268-283. https://doi.org/10.1016/j.tifs.2020.10.041
Zhao J., Mao B., She Z., Zhao Q., Luo Y., Zhao Z., Lan T., Xiao C., Ma T. Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles. LWT, 2025, 228(7): 118134. https://doi.org/10.1016/j.lwt.2025.118134
Zhao Y., Zheng Z., Zhao Y., Chen J., Tang S. Cross-linked modification of tapioca starch by sodium trimetaphosphate: An influence on its structure. Food Chemistry: X, 2024, 23(10): 101670. https://doi.org/10.1016/j.fochx.2024.101670
Ashogbon A.O., Akintayo E.T. Recent trend in the physical and chemical modification of starches from different botanical sources: A review. Starch-Stärke, 2014, 66(1-2): 41-57. https://doi.org/10.1002/star.201300106
Bojarczuk A., Skąpska S., Khaneghah A.M., Marszałek K. Health benefits of resistant starch: A review of the literature. Journal of Functional Foods, 2022, 93(6): 105094. https://doi.org/10.1016/j.jff.2022.105094
Di Pede G., Dodi R., Scarpa C., Brighenti F., Dall’Asta M., Scazzina F. Glycemic index values of pasta products: An overview. Foods, 2021, 10(11): 2541. https://doi.org/10.3390/foods10112541
Dong S., Fang G., Luo Z., Gao Q. Effect of granule size on the structure and digestibility of jackfruit seed starch. Food Hydrocolloids, 2021, 120(11): 106964. https://doi.org/10.1016/j.foodhyd.2021.106964
Falsafi S.R., Maghsoudlou Y., Aalami M., Jafari S.M., Raeisi M. Physicochemical and morphological properties of resistant starch type 4 prepared under ultrasound and conventional conditions and their in vitro and in vivo digestibilities. Ultrasonics Sonochemistry, 2019, 53(5): 110-119. https://doi.org/10.1016/j.ultsonch.2018.12.039
Fuentes-Zaragoza E., Sánchez-Zapata E., Sendra E., Sayas E., Navarro C., Fernández-López J., Pérez-Alvarez J.A. Resistant starch as prebiotic: A review. Starch-Stärke, 2011, 63(7): 406-415. https://doi.org/10.1002/star.201000099
Goñi I., Garcia-Alonso A., Saura-Calixto F. A starch hydrolysis procedure to estimate glycemic index. Nutrition Research, 1997, 17(3): 427-437. https://doi.org/10.1016/S0271-5317(97)00010-9
Graça C., Mota J., Lima A., Boavida Ferreira R., Raymundo A., Sousa I. Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition. Foods, 2020, 9(10): 1410. https://doi.org/10.3390/foods9101410
Gu Z., Sha X., Wang X., Zhao R., Khashaba R., Jane J.L., Jiang H. Exploring characteristics of waxy wheat starches cross-linked at low levels: Insights from pasting, rheological, and textural properties. Food Bioscience, 2024, 61(10): 104672. https://doi.org/10.1016/j.fbio.2024.104672
Hoover R., Sosulski F.W. Effect of cross-linking on functional properties of legume starches. Starch/Stärke, 1986, 38(5): 149-155. https://doi.org/10.1002/star.19860380502
Huang P.H., Chiu C.S., Chan Y.J., Su W.C., Wang C.C., Lu W.C., Li P.H. Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches. International Journal of Biological Macromolecules, 2024, 272(6): 132358. https://doi.org/10.1016/j.ijbiomac.2024.132358
Li P.H., Wang C.W., Lu W.C., Chan Y.J., Wang C.C. Effect of resistant starch sources on the physical properties of dough and on the eating quality and glycemic index of salted noodles. Foods, 2022, 11(6): 814. https://doi.org/10.3390/foods11060814
Li W., Guo H., Wang P., Tian X., Zhang W., Saleh A.S., Zheng J., Ouyang S., Luo Q., Zhang G. Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization. Carbohydrate Polymers, 2015, 131(11): 432-438. https://doi.org/10.1016/j.carbpol.2015.05.077
Li X., Hu B., Ma R., Zhang X., Sun C., Zhao Y., Fang Y. Core-shell starch as a platform for reducing starch digestion and saturated fat intake. Biomaterials, 2023, 299(8): 122144. https://doi.org/10.1016/j.biomaterials.2023.122144
Ma L., Liu J., Cheng Y., Frank J., Liang J. Structural features, physiological functions and digestive properties of phosphorylated corn starch: A comparative study of four phosphorylating agents and two preparation methods. International Journal of Biological Macromolecules, 2025, 292(3): 139146. https://doi.org/10.1016/j.ijbiomac.2024.139146
Park H.J., Cho D.H., Chung H.J., Lim S.T. Enhanced gelling property and freeze-thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution. Journal of the Science of Food and Agriculture, 2024, 104(12): 7228-7237. https://doi.org/10.1002/jsfa.13544
Punia Bangar S., Sunooj K.V., Navaf M., Phimolsiripol Y., Whiteside W.S. Recent advancements in cross-linked starches for food applications-a review. International Journal of Food Properties, 2024, 27(1): 411-430. https://doi.org/10.1080/10942912.2024.2318427
Reshmi S.K., Sudha M.L., Shashirekha M.N. Starch digestibility and predicted glycemic index in the bread fortified with pomelo (Citrus maxima) fruit segments. Food Chemistry, 2017, 237(12): 957-965. https://doi.org/10.1016/j.foodchem.2017.05.138
Sha X., Gu Z., Zhang F., Jiang H. Exploring characteristics of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch: Insights from its microstructure, textural properties, and in vitro starch digestibility. Food Research International, 2025, 201(2): 115628. https://doi.org/10.1016/j.foodres.2024.115628
Shi M., Gu F., Wu J., Yu S., Gao Q. Preparation, physicochemical properties, and in vitro digestibility of cross-linked resistant starch from pea starch. Starch-Stärke, 2013, 65(11-12): 947-953. https://doi.org/10.1002/star.201300008
Sitohy M.Z., Labib S.M., El-Saadany S.S., Ramadan M.F. Optimizing the conditions for starch dry phosphorylation with sodium mono- and dihydrogen orthophosphate under heat and vacuum. Starch-Stärke, 2000, 52(4): 95-100. https://doi.org/10.1002/1521379X(200006)52:4<95::AID-STAR95>3.0.CO;2-X
Song J.Y., Park J.H., Shin M. The effects of annealing and acid hydrolysis on resistant starch level and the properties of cross-linked RS4 rice starch. Starch-Stärke, 2011, 63(3): 147-153. https://doi.org/10.1002/star.201000097
Srichuwong S., Isono N., Jiang H., Mishima T., Hisamatsu M. Freeze-thaw stability of starches from different botanical sources: Correlation with structural features. Carbohydrate Polymers, 2012, 87(2): 1275-1279. https://doi.org/10.1016/j.carbpol.2011.09.040
Suzihaque M.U., Zaki N.A., Alwi H., Ibrahim U.K., Abd Karim S.F., Anuar N.K. Jackfruit seed as an alternative replacement for starch flour. Materials Today: Proceedings, 2022, 63: S451-S455. https://doi.org/10.1016/j.matpr.2022.04.117
Vu M.T., Nguyen K.A., Pham M.H., Le H.N., Nguyen N.T., Nguyen T.T., Pham T.H., Nguyen T.D., Nguyen N.T., Nguyen P.H. Noodle production for diabetics from modified green banana starch by phosphate cross-linking. Starch-Stärke, 2025, 77(1): 2400001. https://doi.org/10.1002/star.202400001
Waliszewski K.N., Aparicio M.A., Bello L.A., Monroy J.A. Changes of banana starch by chemical and physical modification. Carbohydrate Polymers, 2003, 52(3): 237-242. https://doi.org/10.1016/S0144-8617(02)00270-9
Wongsagonsup R., Shobsngob S., Oonkhanond B., Varavinit S. Zeta potential (ζ) and pasting properties of phosphorylated or crosslinked rice starches. Starch-Stärke, 2005, 57(1): 32-37. https://doi.org/10.1002/star.200400310
Woo K.S., Seib P.A. Cross-linked resistant starch: Preparation and properties. Cereal Chemistry, 2002, 79(6): 819-825. https://doi.org/10.1094/CCHEM.2002.79.6.819
Xie L., Zhou W., Zhao L., Peng J., Zhou X., Qian X., Lu L. Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties. International Journal of Biological Macromolecules, 2023, 237(5): 124105. https://doi.org/10.1016/j.ijbiomac.2023.124105
Zhang Y., Li B., Xu F., He S., Zhang Y., Sun L., Zhu K., Li S., Wu G., Tan L. Jackfruit starch: Composition, structure, functional properties, modifications and applications. Trends in Food Science & Technology, 2021, 107(1): 268-283. https://doi.org/10.1016/j.tifs.2020.10.041
Zhao J., Mao B., She Z., Zhao Q., Luo Y., Zhao Z., Lan T., Xiao C., Ma T. Kiwi starch: A novel fruit-derived starch with significantly reduced the glycemic index of noodles. LWT, 2025, 228(7): 118134. https://doi.org/10.1016/j.lwt.2025.118134
Zhao Y., Zheng Z., Zhao Y., Chen J., Tang S. Cross-linked modification of tapioca starch by sodium trimetaphosphate: An influence on its structure. Food Chemistry: X, 2024, 23(10): 101670. https://doi.org/10.1016/j.fochx.2024.101670
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How to Cite
PHAM NGOC, Anh et al.
Development of low-glycemic egg noodles enriched with polyphosphate-modified jackfruit seed starch.
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 2, p. 367-379, oct. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/677>. Date accessed: 13 oct. 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i2.677.