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

Abstract

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.

Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study

“…The moisture content of the gel samples was measured using a vacuum oven (Daihan, Seoul, Korea) at 70 °C, where pressure was reduced to 0.1 MPa for 3 h. For samples having no SPI in their composition, the values for hardness and moisture are already presented in the previous studies. 20,28 2.3.3. Statistical Analysis.…”

“…This could be explained by the SPI−pectin interaction, which may lead to an additional gel network in the system and, as a consequence, increased hardness observed in the previous studies. 20,28 Some water could be entrapped in this additional network, contributing to the increase in the moisture content. However, for SA_1025 samples, after a certain concentration of SPI, the synergistic effect between sucrose, D-allulose, and pectin diminished and the gels became softer.…”

“…The hardness and moisture content were measured according to the procedures reported in the previous studies. , Hardness of the soft gels was measured using a texture analyzer (Brookfield Ametek CT3, TA18 probe, Middleboro, MA, U.S.A.). The moisture content of the gel samples was measured using a vacuum oven (Daihan, Seoul, Korea) at 70 °C, where pressure was reduced to 0.1 MPa for 3 h. For samples having no SPI in their composition, the values for hardness and moisture are already presented in the previous studies. , …”

Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study

“…d -Allulose (formerly known as d -psicose) which is also classified as a rare sugar having 70% of the sweetness of sucrose and a caloric value of 0.39 kcal/g can be given as an example of these novel sweeteners with its promising health effects such as lowering blood glucose levels and reducing fat accumulation in the body due to its low calorie . In previous studies, d -allulose was used in the production of confectionery products such as gelatin-, , starch-, and pectin , -based soft candies. In these studies, crystallization inhibition properties of d -allulose were found to be promising for the gelatin and starch-based soft candies. , The use of allulose syrup in the production of Turkish delights might be also a choice of manufacturers due to its low caloric value and health benefits, as well as crystallization inhibition properties.…”

Research Advances of d-allulose: An Overview of Physiological Functions, Enzymatic Biotransformation Technologies, and Production Processes

“…The addition of D-allulose can make products produce a stronger water holding capacity in foods compared with that of sucrose. Soy gels with added D-allulose have a remarkable impact on digestive behavior, a property that can be used to design low-calorie, satiety enhancing confectionery products [62,63]. Unlike sucrose and sorbitol, heating of myofibrillar protein with D-allulose facilitates the formation of both disulfide and non-disulfide crosslinks, which may be related to the mechanical properties and water holding capacity of D-allulose gels [64].…”