PreprintArticleVersion 1Preserved in Portico This version is not peer-reviewed
High Protein Yangyu Jiaotuan: Some Physico-Chemical, Textural, Microstructural, Rheological Properties, and In Vitro Oral-Gastro-Small Intestinal Starch Digestion
Zeng, F.; Abhilasha, A.; Chen, Y.; Zhao, Y.; Liu, G.; Kaur, L.; Singh, J. High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties. Foods2023, 12, 2460.
Zeng, F.; Abhilasha, A.; Chen, Y.; Zhao, Y.; Liu, G.; Kaur, L.; Singh, J. High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties. Foods 2023, 12, 2460.
Zeng, F.; Abhilasha, A.; Chen, Y.; Zhao, Y.; Liu, G.; Kaur, L.; Singh, J. High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties. Foods2023, 12, 2460.
Zeng, F.; Abhilasha, A.; Chen, Y.; Zhao, Y.; Liu, G.; Kaur, L.; Singh, J. High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties. Foods 2023, 12, 2460.
Abstract
Biomimetic foods are expected to have potential health benefits for the management and prevention of chronic diseases, such as diabetes and cardiovascular disease. In the current research, two commercially available and affordable plant proteins (soy protein isolate-SPI and pea protein isolate-PPI) at two levels (5%, 10%) were added to the Yangyu jiaotuan with an objective to develop a product with reduced glycemic properties and high protein content while maintaining its original taste and texture. The results showed that several important textural properties such as hardness and chewiness did not change significantly during the refrigerated storage. The storage modulus G′ increased with refrigerated storage time for different samples, there were significant differences among the five samples (with and without protein addition) with respect to frequency dependence during rheological measurements. The in vitro starch digestion experiments showed that the starch hydrolysis of Yangyu jiaotuan decreased considerably with the increase in PPI content and during refrigerated storage due to starch retrogradation. Protein has protected the microstructure and there was less damage when compared to samples without protein. The bimodal peaks of the particle size distribution curves showed that the newly developed Yangyu jiaotuan contains two different sizes of particles, the smaller particles (~30 μm) corresponded to PPI and starch granules, while the larger particles corresponded to the fragments of gel network of the starch matrix. Based on the above results, Yangyu jiaotuan mixed with pea protein is a convenient potato staple food product, which complies with the biomimetic potato food very well.
Keywords
Potato; Yangyu jiaotuan; Microstructure; Starch digestion in vitro
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
