Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro

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dc.citation.volume3
dc.contributor.authorMao S
dc.contributor.authorKaur L
dc.contributor.authorMu T-H
dc.contributor.authorSingh J
dc.date.accessioned2023-10-20T00:39:41Z
dc.date.accessioned2023-10-25T20:49:39Z
dc.date.available2022-12-13
dc.date.available2023-10-20T00:39:41Z
dc.date.available2023-10-25T20:49:39Z
dc.date.issued2023-12-23
dc.date.updated2023-10-20T00:32:53Z
dc.description.abstractThe 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.
dc.description.confidentialfalse
dc.edition.editionDecember 2023
dc.identifier100111
dc.identifierS2667025922000577
dc.identifier.citationMao S, Kaur L, Mu TH, Singh J. (2023). Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro. Food Hydrocolloids for Health. 3.
dc.identifier.doi10.1016/j.fhfh.2022.100111
dc.identifier.eissn2667-0259
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.urihttp://hdl.handle.net/10179/20403
dc.languageEnglish
dc.publisherElsevier BV
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2667025922000577
dc.relation.isPartOfFood Hydrocolloids for Health
dc.rights(c) 2022 The Author/sen_US
dc.rightsCC BY-NC-ND 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en_US
dc.subjectChinese steamed bread
dc.subjectHigh protein breads
dc.subjectStarch gelatinisation
dc.subjectMicrostructure
dc.subjectIn vitro digestion
dc.titlePreparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro
dc.typeJournal article
pubs.elements-id458863
pubs.organisational-groupOther
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