1. Pea protein - gum Arabic gel addition as ingredient to increase protein, fiber and decrease lipid content in muffins without impair the texture and intestinal microbiota.
- Author
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Del Mercado PP, Mojica L, González-Ávila M, Espinosa-Andrews H, Alcázar-Valle M, and Morales-Hernández N
- Subjects
- Gels chemistry, Lipids chemistry, Animals, Bacteria metabolism, Bacteria classification, Nutritive Value, Flour analysis, Humans, Gastrointestinal Microbiome, Gum Arabic chemistry, Pea Proteins chemistry, Pea Proteins metabolism, Dietary Fiber analysis, Dietary Fiber metabolism, Pisum sativum chemistry, Pisum sativum metabolism
- Abstract
This study evaluated the use of a protein-polysaccharide gel (PGEL) as a muffin ingredient, and its effect on the nutritional, textural, and gut microbiome profiles. PGEL was generated by complex coacervation with Pea protein and Gum Arabic. A mixture design was performed with different flour, lipids, and PGEL proportions, where Tx9 (26 % PGEL) showed improved physicochemical characteristics. Optimization was performed using 3 variables, hardness, protein content, and in vitro protein digestibility, to generate an optimal muffin with PGEL (PGEL-Muffin). PGEL-Muffin had a positive effect in its nutritional content and texture (protein: 12.03 %, fiber: 7.90 %, lipids: 9.23 %, and hardness: 4.41 N) compared to a muffin without protein addition (Control) and a muffin with added pea protein powder (Powder-Muffin). PGEL-Muffin did not modify gut microbiome using an ex-vivo system after 4-days of administration. PGEL ingredient could be an opportunity to develop nutritionally improved products without a negative impact on textural properties., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2025
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