Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestion

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dc.citation.volume434
dc.contributor.authorTojan S
dc.contributor.authorKaur L
dc.contributor.authorSingh J
dc.coverage.spatialEngland
dc.date.accessioned2024-06-20T02:38:46Z
dc.date.available2024-06-20T02:38:46Z
dc.date.issued2024-02-15
dc.description.abstractReplacing dairy proteins with legume proteins such as mung bean protein can create hybrid cheese alternatives with superior nutritional and functional properties. The effects of partially replacing (30%) cow milk with mung bean protein isolate (MBPI) on the rheology, texture, microstructure, and digestibility of paneer (acid-heat coagulated cheese) were studied. The developed hybrid cow milk-mung bean paneer (CMMBP) had higher protein and moisture contents, lower fat content, and a darker colour than cow milk paneer (CMP). CMMBP showed a significant reduction in hardness, cohesiveness, chewiness, and springiness compared to the cow milk-based control. Frequency sweeps performed using a dynamic rheometer showed higher storage modulus (G') for CMMBP compared to CMP, indicating greater elastic properties of the hybrid paneer. In vitro digestibility of CMMBP was significantly lower than CMP, as shown by the lower overall ninhydrin-reactive free amino N release and the presence of resistant peptides at the end of digestion.
dc.description.confidentialfalse
dc.edition.editionFebruary 2024
dc.format.pagination137434-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37716146
dc.identifier.citationTojan S, Kaur L, Singh J. (2024). Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestion.. Food Chem. 434. (pp. 137434-).
dc.identifier.doi10.1016/j.foodchem.2023.137434
dc.identifier.eissn1873-7072
dc.identifier.elements-typejournal-article
dc.identifier.issn0308-8146
dc.identifier.number137434
dc.identifier.piiS0308-8146(23)02052-6
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69944
dc.languageeng
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0308814623020526
dc.relation.isPartOfFood Chem
dc.rights(c) 2023 The Author/s
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectCow milk
dc.subjectIn vitro protein digestibility
dc.subjectMung bean protein
dc.subjectPaneer, cheese analogues
dc.subjectRheology
dc.subjectTexture
dc.subjectVigna radiata
dc.subjectVigna
dc.subjectFabaceae
dc.subjectGastrointestinal Tract
dc.subjectIntestine, Small
dc.subjectDigestion
dc.titleHybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestion
dc.typeJournal article
pubs.elements-id480523
pubs.organisational-groupOther
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