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Research Progress of Low Glycemic Index Noodles
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Xiaona PAN1, Ya MA*, 1, 2, Xiaojuan ZHAO1, 2, Hao DONG1, 2, Min QIAN1, 2, Weidong BAI1, 2
Science and Technology of Food Industry | 2026, 47(9) : 458 - 470
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Science and Technology of Food Industry | 2026, 47(9): 458-470
• Reviews •
Research Progress of Low Glycemic Index Noodles
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Xiaona PAN1, Ya MA*, 1, 2, Xiaojuan ZHAO1, 2, Hao DONG1, 2, Min QIAN1, 2, Weidong BAI1, 2
Affiliations
  • 1.College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • 2.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Published: 2026-05-01 doi: 10.13386/j.issn1002-0306.2025040408
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In recent years, with the popularization of the concept of healthy diet, foods with glycemic index (GI) less than or equal to 55 (low GI) have gradually become the focus of consumers' attention. Among them, low GI noodles is a staple food that can regulate the level of blood sugar after meals, which have the advantages of reducing post-meal blood sugar fluctuations, preventing cardiovascular disease, regulating insulin levels, and enhancing satiety. In this manuscript, the research status of low GI noodles in recent years are summarized. The concept, classification, measurement method and influencing factors of GI are briefly described firstly, and then the influence mechanism of different types of raw materials, raw and auxiliary materials and different processing methods on the texture characteristics, sensory evaluation and starch content of low GI noodles are discussed, mainly focuses on the effects of different types of products on the level of postprandial blood glucose. Finally, the development prospect of low GI noodles is anticipated, in order to provide a theoretical basis for future research and market application in this field.

low glycemic index  /  noodles  /  proportion of raw and auxiliary materials  /  processing methods  /  blood sugar level
Xiaona PAN, Ya MA, Xiaojuan ZHAO, Hao DONG, Min QIAN, Weidong BAI. Research Progress of Low Glycemic Index Noodles[J]. Science and Technology of Food Industry, 2026 , 47 (9) : 458 -470 . DOI: 10.13386/j.issn1002-0306.2025040408
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Year 2026 volume 47 Issue 9
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Article Info
doi: 10.13386/j.issn1002-0306.2025040408
  • Receive Date：2025-05-06
  • Online Date：2026-05-13
  • Published：2026-05-01
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  • Received：2025-05-06
Affiliations
    1.College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
    2.Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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