Browsing by Author "Mu T-H"

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    Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics
    (Elsevier BV, 2022-12) Mao S; Kaur L; Mu T-H; Singh J
    High protein versions of popular, highly consumed food products such as Chinese steamed bread (CSB) can be useful to improve the health status of our populations. In the current study, high protein Chinese steamed breads (HPCSBs) were developed using plant (soy protein isolate, SPI) or dairy (rennet casein, RC and milk protein concentrate, MPC) proteins. These proteins were blended into wheat flour at two different levels (RC I, RC II; SM (soy protein isolate-SPI + milk protein concentrate-MPC) I, SM II) to prepare breads, which were then compared to a control (100% wheat flour-based) Chinese steamed bread for physico-chemical and textural characteristics. The addition of proteins darkened the colour of HPCSBs and decreased the specific bread volume with RC II showing the lowest. All the high protein formulations recorded an increase in RVA pasting temperature, whereas a decrease in the peak, final and breakdown viscosities of pastes was observed with the addition of both RC and SM at all levels. Similarly, the DSC onset transition temperatures were observed to increase when either RC or SM was added to the formulation. The textural characteristics of HPCSBs showed an increase in hardness, gumminess, and resistance for penetration along with tensile strength than the control CSB.
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    Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro
    (Elsevier BV, 2023-12-23) Mao S; Kaur L; Mu T-H; Singh J
    The effects of dairy and plant protein addition on microstructural characteristics and in vitro gastro-small intestinal starch digestion characteristics of Chinese steamed breads (CSBs) were studied. Breads containing rennet casein (RC) and a mixture of soy protein isolate and milk protein concentrate (SM) at two different levels (RC I, RC II; SM I, SM II) were prepared. Microstructural characteristics of the undigested and digested control (100% wheat flour) bread and high protein steam bread (HPCSB) versions were compared through scanning electron microscopy. The compact microstructure of HPCSBs displayed a network of proteins wrapped around starch granules and had fewer air cells compared to the control. The addition of both proteins influenced the microstructure of HPCSBs, which in turn affected their textural and starch digestion properties. The in vitro starch digestion of control CSB and HPCSBs confirmed that the addition of proteins is capable of lowering the starch hydrolysis (%). The highest starch hydrolysis was observed for the control wheat bread, followed by SM1 > RC I > SM II and RC II at the end of the small-intestinal digestion. The estimated glycaemic indices (eGI) for all HPCSBs were statistically lower than the control CSB. In comparison to control CSB, the microstructure of HPCSBs appeared more irregular, less porous, and compact during gastric and small intestinal digestion.