Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread

Q3 Agricultural and Biological Sciences

Oil Crop Science Pub Date : 2024-09-06 DOI:10.1016/j.ocsci.2024.06.007

Yan Tang , Yaqiong Pei , Jiahui Wang , Haichao He , Mingkai Sun , Yashu Chen , He Liu , Hu Tang , Qianchun Deng

{"title":"Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread","authors":"Yan Tang , Yaqiong Pei , Jiahui Wang , Haichao He , Mingkai Sun , Yashu Chen , He Liu , Hu Tang , Qianchun Deng","doi":"10.1016/j.ocsci.2024.06.007","DOIUrl":null,"url":null,"abstract":"<div><div>Flaxseed milk coproduct (FMC) is a by-product of flaxseed milk. Okara is a by-product of processed soybean products. In this study, we investigated the quality of dough and Chinese steamed bread (CSB) with the addition of FMC and okara. We also examined the in vitro starch digestibility, expected glycemic index (eGI), starch crystallinity, and short-range order structure of CSB. The results showed that FMC and okara decreased the dough fluidity, formed a dense structure, and enhanced the mechanical properties of the dough. FMC and okara increased the hardness, gumminess, and chewiness of the CSB, while decreasing its cohesion and elasticity. The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56. FMC and okara altered the multiscale structure of starch, effectively shielding the amylase site of action, and limited the interaction between amylase and starch. This study provides a reference for the high-value utilization of oilseed processing by-products.</div></div>","PeriodicalId":34095,"journal":{"name":"Oil Crop Science","volume":"9 4","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Oil Crop Science","FirstCategoryId":"1091","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2096242824000587","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 0

Abstract

Flaxseed milk coproduct (FMC) is a by-product of flaxseed milk. Okara is a by-product of processed soybean products. In this study, we investigated the quality of dough and Chinese steamed bread (CSB) with the addition of FMC and okara. We also examined the in vitro starch digestibility, expected glycemic index (eGI), starch crystallinity, and short-range order structure of CSB. The results showed that FMC and okara decreased the dough fluidity, formed a dense structure, and enhanced the mechanical properties of the dough. FMC and okara increased the hardness, gumminess, and chewiness of the CSB, while decreasing its cohesion and elasticity. The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56. FMC and okara altered the multiscale structure of starch, effectively shielding the amylase site of action, and limited the interaction between amylase and starch. This study provides a reference for the high-value utilization of oilseed processing by-products.

查看原文本刊更多论文

添加亚麻籽乳副产品和黄卡拉对中式馒头质量和血糖反应的影响

亚麻籽奶副产品（FMC）是亚麻籽奶的副产品。奥卡拉是大豆加工产品的副产品。在这项研究中，我们调查了添加 FMC 和黄卡拉的面团和中式馒头（CSB）的质量。我们还考察了体外淀粉消化率、预期血糖生成指数（eGI）、淀粉结晶度和中式馒头的短程有序结构。结果表明，FMC 和黄卡拉降低了面团的流动性，形成了致密结构，提高了面团的机械性能。FMC 和黄卡拉增加了 CSB 的硬度、胶质感和咀嚼感，同时降低了其内聚力和弹性。添加 FMC 和黄原胶提高了 CSB 的营养成分，使 eGI 从 75.86 降至 51.56。FMC 和黄卡拉改变了淀粉的多尺度结构，有效地屏蔽了淀粉酶的作用位点，限制了淀粉酶与淀粉之间的相互作用。这项研究为油籽加工副产品的高值化利用提供了参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊