Relations between digestibility and structures of pumpkin starches and pectins

Bai, Yeming; Zhang, Mengshan; Atluri, Sharat; Chen, Jialin; Gilbert, Robert G.

doi:10.1016/j.foodhyd.2020.105894

Cited by 42 publications

(17 citation statements)

References 68 publications

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“…Another important role of hydrocolloids is that they can be used as food stabilizers. Another property of pectin is that it can form a gel at very low concentrations [10]. The content of carotenoids and vitamin C in pumpkin is higher than the content of sugar, starch, and total protein [11].…”

Section: Moisture Contentmentioning

confidence: 99%

“…Reduced-fat mayonnaise with the addition of pumpkin flour has a very soft and very thick texture. The viscosity formed in mayonnaise is due to the presence of starch and pectin in pumpkin flour which functions as a stabilizer [10]. The addition of pumpkin flour with a higher percentage causes the mayonnaise to be more stable and thick.…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

2022

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Reduced fat mayonnaise has the disadvantage of destabilization of emulsion. Emulsion destabilization that occurs is the separation of oil and water. Pumpkin flour is used to increase the viscosity and stability of the emulsion. The objective of this study was to determine the best percentage of the use of pumpkin flour in reduced fat mayonnaise based on pH, emulsion stability, moisture content, and sensory evaluation. The material used in this research was mayonnaise made from egg yolk, canola flower oil, vinegar, pumpkin flour as a fat replacer carbohidrates based, and other optional ingredients. The method used was an experimental laboratory with a completely randomized design with 4 treatments and 4 replications. The treatments consisted of without the use of pumpkin as a control, the use of pumpkin flour 2%, 4%, and 6% of the total oil used. The variables measured were pH, emulsion stability, moisture content, and sensory evaluation. The results showed that the use of pumpkin flour on mayonnaise gave highly significant effect on pH, stability emulsion, moisture content and increased panelists preferences. The conclusion of the study that using 6% pumpkin flour produced the best reduced-fat mayonnaise.

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Section: Moisture Contentmentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

2022

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“…In order to improve the mechanical stability and functional characteristics of finished goods, functional hydrocolloids and food additives, such as enzymes [6], antioxidants, emulsifiers [7], modified starches [8], gums, and more recently, pectin [9], are commonly used. These functional ingredients have been widely employed in a range of bakery and meat products, either alone or in mixture, to improve the quality, especially the textural, rheological and pasting qualities associated to sensory acceptability.…”

Section: Introductionmentioning

confidence: 99%

“…Precisely, the diverse use of pectin arises from its complicated molecular structure, which consists mostly of galacturonic acid (GalpA), rhamnose (Rhap), galactose (Galp), arabinose (Arap), and other monosaccharide units. The monosaccharide composition consists of three main structural segments of pectic polysaccharides: homogalacturonan (HG, a linear polymer formed by 1, 4-linked α-D-galactopyranosyluronic acid residues), rhamnogalacturonan-I (RG-I, with repeating GalpA-Rhap disaccharide blocks as backbones and side chains attached to Rhap), rhamnogalacturon (XGA) [8]. Primary molecular architectures (various monosaccharide compositions), molecular sizes, and DE of carboxyl groups in GalpA can all change amongst pectin [11].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies

Nawaz

Khalifa

et al. 2021

Foods

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Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and structures) at a level of 1.5% w/w of wheat flour on functional, structural and water binding properties of sugar snap cookies partially substituted with fish meat. The results showed that pectin (CU-201 and CU-601) with higher ACL and Rh controlled excessive expansion, while the improved rheology of dough in terms of behavior as viscous matrix compared to control and other pectin. Texture was found to be highly dependent on Rh and ACL compared to DE of pectin. The pasting properties, especially peak viscosity and final viscosity, were significantly (p < 0.05) increased with increasing DE, as well as ACL, by entangling and increasing the interaction between starch and pectin. The scanning electron microscopy (SEM) analysis exhibited that control sample showed wide voids and more intercellular spaces, while samples prepared with CU-601, CU-201, and CUL displayed compact structure, which was also evidenced by controlled expansion and improved hardness of the cookies. Low field nuclear magnetic resonance (LF-NMR) analysis showed that T21 relaxation time and amplitude were found to be shorter for CU-601 and CU-201 treatments, signifying the high amount of tightly bound water compared to control. The findings endorse the feasibility of adding CU-601, and CU-201 as an efficient hydrocolloid for the improved structural and functional properties of cookies.

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Macro insights into the shared and distinct regulations of dietary polysaccharides on gut microbiota and their roles in obesity

Xie,

Huang,

Cai

et al. 2023

Food Safety and Health

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Obesity has emerged as a global health epidemic, demanding a comprehensive understanding of its etiology and potential interventions. Recent studies have highlighted the crucial role of gut microbiota in maintaining host health. Additionally, dietary polysaccharides (DP), such as pectic polysaccharides, sulfated polysaccharides, glucan‐like polysaccharides, and fructan‐like polysaccharides, have been identified as crucial regulators that influence gut microbial composition, function, and metabolite production, thereby improving obesity and mitigating its complications. This review comprehensively summarizes the latest findings regarding the sources and structural characteristics of different DP, their shared and distinct effects on gut microbiota and associated metabolites, and the consequent influence on obesity and its complications. By unraveling the complex interplay among DP, gut microbiota, and obesity‐related outcomes, we strive to offer valuable insights that can inform the development of precise dietary interventions and therapeutic strategies aimed at tackling obesity and enhancing public health.

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Relations between digestibility and structures of pumpkin starches and pectins

Cited by 42 publications

References 68 publications

Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies

Macro insights into the shared and distinct regulations of dietary polysaccharides on gut microbiota and their roles in obesity

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