Abstract:Chia seeds are rich in nutrients such as dietary fiber and unsaturated fatty acids，which play an active role in regulating blood glucose levels. To enhance the digestive resistance of noodles，chia seeds and wheat flour were used as raw materials to make noodles.The effects of different chia seed addition levels on the cooking quality，texture，sensory properties，starch pasting characteristics，and in vitro digestive properties of the noodles were investigated. The results showed that adding an appropriate amount of chia seeds improved the cooking quality and texture of the noodles，increased water absorption，enhanced taste，and improved the thermal stability of starch.As the chia seed content increased，the starch hydrolysis rate in the noodles significantly decreased，and the resistant starch content significantly increased，reducing the glycemic index to below 55. However，excessive chia seed addition led to poorer color and internal structure，excessive hardness，and a noticeable grainy texture. Based on a comprehensive evaluation of the quality and digestive properties of the chia seed noodles，the optimal chia seed addition was 15%，with a sensory score of 89.2 and a resistant starch content of 39.05%.