Abstract:Traditional noodles are high in glycemic index （GI）and are not suitable for patients with chronic diseases such as diabetes and obesity. In this study，noodles were prepared considering the factors of reducing noodle GI. Based on the basic formula of noodles，chickpea，yam，konjac refined powder were used to replace part of the wheat flour.The estimate glycemic index （eGI）of noodles was measured by in vitro experiment，and the broken rate，cooking loss rate，sensory evaluation，and eGI of the product were taken as indexes.The results showed that the amount of fixed mixed powder（wheat flour+chickpea powder+yam powder+konjac fine powder）was 100 g，including 25 g of chickpea powder，15 g of yam powder，and 8 g of konjac fine powder.Then 30 mL of celery juice instead of 30 mL of water was adopted for the preparation of noodles.The sensory and basic characteristics met the industry standards of noodles，and the eGI value of noodles was reduced to 54.46.