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

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dc.citation.issue13
dc.citation.volume12
dc.contributor.authorZeng F
dc.contributor.authorAbhilasha A
dc.contributor.authorChen Y
dc.contributor.authorZhao Y
dc.contributor.authorLiu G
dc.contributor.authorKaur L
dc.contributor.authorSingh J
dc.contributor.editorRodríguez‑García ME
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-06-12T20:46:13Z
dc.date.available2024-06-12T20:46:13Z
dc.date.issued2023-06-23
dc.description.abstractBiomimetic 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 the objective of developing a product with reduced glycaemic 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, but 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 (by up to 42.08%) 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 the 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.
dc.description.confidentialfalse
dc.edition.editionJuly-1 2023
dc.format.pagination2460-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37444198
dc.identifier.citationZeng F, Abhilasha A, Chen Y, Zhao Y, Liu G, Kaur L, Singh J. (2023). High Protein Yangyu jiaotuan (): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties.. Foods. 12. 13. (pp. 2460-).
dc.identifier.doi10.3390/foods12132460
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number2460
dc.identifier.piifoods12132460
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69813
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/12/13/2460
dc.relation.isPartOfFoods
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectYangyu jiaotuan
dc.subjectmicrostructure
dc.subjectpotato
dc.subjectstarch digestion in vitro
dc.titleHigh Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties
dc.typeJournal article
pubs.elements-id479130
pubs.organisational-groupOther
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