Effects of Inulin on Quality of Quick-frozen Cooked Noodles and Hypolipidemic and Hypolycemic Effect of Ta-er-mi and Inulin Noodles

The inulin was added to the quick-frozen cooked noodles made from wheat flour and ta-er-mi. The cooking loss rate,expansion ratio,microstructure and tensile properties of the quick-frozen cooked noodles were taken as indicators to analyze the effect of inulin on the quality of quick-frozen cooked noodles. The drosophila melanogaster type 2 diabetes model induced by high glucose and high fat were established,the effects of ta-er-mi and inulin quick-frozen cooked noodles on glycolipid metabolism and the synergistic effect of ta-er-mi and inulin were analyzed by using the content of total protein,triglyceride and trehalose as indicators. The results showed that the noodles expansion rate,cooking loss rate and microstructure were improved after the addition of inulin. When inulin content was 0.10%,the expansion rate and cooking loss rate of the quick-frozen cooked noodles were the lowest(29.80%±0.45%,(0.23±0.01) Abs respectively),the microstructure was the most compact,the porosity was the lowest,and the pores were small and uniform,tensile properties were the strongest(fracture strength was(45.15±0.10) g,fracture elongation was(8.75±0.10) mm). Quick-frozen cooked noodles with inulin and ta-er-mi could significantly reduce trehalose and triglyceride content in drosophila melanogaster type 2 diabetes induced by high sugar and high fat(P<0.01),and the effect of adding ta-er-mi and inulin at the same time was stronger than that of adding ta-er-mi and inulin alone(P<0.01),indicating that ta-er-mi and inulin had synergistic hypoglycemic and lipid-lowering effects.