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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Date
2024-02-15
Open Access Location
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Ltd
Rights
(c) 2023 The Author/s
CC BY-NC-ND 4.0
CC BY-NC-ND 4.0
Abstract
Replacing 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.
Description
Keywords
Cow milk, In vitro protein digestibility, Mung bean protein, Paneer, cheese analogues, Rheology, Texture, Vigna radiata, Vigna, Fabaceae, Gastrointestinal Tract, Intestine, Small, Digestion
Citation
Tojan 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-).