Pea protein - gum Arabic gel addition as ingredient to increase protein, fiber and decrease lipid content in muffins
Pavel Prieto-Vázquez Del Mercado1, Luis Mojica1, Marisela González-Ávila2
1Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. A.C. Camino Arenero 1227, El Bajío del Arenal. C.P. 45019. Zapopan, Jalisco. Mexico.
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.
