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The effects of blackcurrant powder (Ribes nigrum) supplementation on pasting properties,physicochemical properties,and nutritive values of starch derived from mung bean (Vigna radiata L.) and pea (Pisum sativum L.) |
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| Authors: | Jianlou Mu Axelle Klosek Margaret A Brennan Zhizhou Chen Xiaodan Hui Gang Wu Charles S Brennan |
| Affiliation: | 1. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001 China
Contribution: Conceptualization (equal), Funding acquisition (equal), Investigation (equal), Methodology (equal), Resources (equal), Writing - review & editing (equal);2. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New 3. Zealand AgroSup Dijon, Dijion, France Contribution: Conceptualization (equal), Methodology (equal);4. Zealand School of Science, RMIT, Melbourne, Australia;5. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001 China Contribution: Funding acquisition (equal), Project administration (equal), Writing - review & editing (equal);6. Zealand Riddet Institute, Palmerston North, New Zealand Contribution: Writing - review & editing (equal);7. Zealand;8. School of Science, RMIT, Melbourne, Australia |
| Abstract: | Incorporation of bioactive-containing fruits and/or vegetables into the carbohydrate-rich food matrix are effective strategies to develop food products with functional health benefits. In this study, blackcurrant powder was added into pea starch and mung bean starch to form pastes to investigate the effects of blackcurrant powder on physicochemical and nutritional properties of the starch pastes. The predictive in vitro glycaemic response of the pastes was highlighted by in vitro glycaemic glucose equivalent assay and alpha-amylase inhibitory activity assay. Both assays showed that blackcurrant powder attenuated (P < 0.05) reducing sugar released, through the inhibition of α-amylase. The colour profiles and textural properties of the pastes were modified by the additions of blackcurrant berry powder at different levels. Nutritional characteristics of the pastes, including total phenolic content and antioxidant activity, were significantly changed (P < 0.05) with the addition of blackcurrant powder. |
| Keywords: | Blackcurrant glycaemic response mung bean starch nutrition pasting pea starch |