In vitro digestibility of rare sugar (D-allulose) added pectin-soy protein gels

Date

2021-04-01

Author

Ateş, Elif Gökçen
Ozvural, Emin Burcin
Oztop, Mecit H.

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Confectionery gels are known to be high-caloric products due their high sugar content. Changing their formulations by substituting the sugar with alternative natural sweeteners and functionalising them, the addition of proteins has gained attention. Understanding the rate of digestion of these products is also important for selecting the appropriate formulation. In this study, in vitro gastric digestion behaviour of the gels formulated with D-allulose, a low-calorie rare sugar, soy protein isolate (SPI) (1%, 2.5%) and pectin (4%) were examined. Digestion decreased the hardness of the gels (P < 0.05), but, at 2.5% SPI concentration. Moisture content of the samples increased after digestion and presence of SPI induced higher water uptake. At the end of 2 h of digestion, 1% soy protein isolate containing gels had the highest brix values showing that after a certain concentration, soy protein isolate governed the system due to improved soy protein-pectin interaction or due to improved gelation with Maillard reaction. NMR relaxometry experiments further confirmed the changes in the gels with the increase in T-2 values. Power law model was fitted for the dissolution behaviour using the (o)Brix values of the digestion medium. Dissolution of sugar and the contribution of SPI to the gel network were clearly observed in SEM images. Results showed that these gels had the potential to slow down the emptying rate of stomach thus could lead to 'fullness' for a longer time.

URI

https://hdl.handle.net/11511/90352

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1111/ijfs.14966

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

E. G. Ateş, E. B. Ozvural, and M. H. Oztop, “In vitro digestibility of rare sugar (D-allulose) added pectin-soy protein gels,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/90352.