Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour

Abstract Making low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects. RVA profile and texture profile were determined to evaluate the texture, while animal test...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Xiaoyue Li, Yuqiu Guo, Lirong Chen, Kaichang Liu, Kuijie Gong
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/f7660d7ae28c4f7f8f88e7700d1cb16d
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:f7660d7ae28c4f7f8f88e7700d1cb16d
record_format	dspace
spelling	oai:doaj.org-article:f7660d7ae28c4f7f8f88e7700d1cb16d2021-12-02T18:50:53ZTexture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour10.1038/s41598-021-95926-32045-2322https://doaj.org/article/f7660d7ae28c4f7f8f88e7700d1cb16d2021-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-95926-3https://doaj.org/toc/2045-2322Abstract Making low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects. RVA profile and texture profile were determined to evaluate the texture, while animal test were used to confirm the bio-functional attributes. The addition of LRP effectively changed the RVA profile of lotus-wheat incorporated flour (LWIF). CSB prepared from 30% LWIF showed acceptable eating quality with higher springiness, cohesiveness, and recovery while lower hardness. After 12 weeks of 30% LWIF administrating, the fast blood glucose of diabetic rat decreased from 17.6 to 5.8 mmol/L together with the reduction of serum TC, TG and LDL-C. The hepatic histopathological examination and serum levels changes of SOD, CAT and FFA confirmed LWIF could effectively protect the liver of the diabetic rats from damage caused by oxidative stress.Xiaoyue LiYuqiu GuoLirong ChenKaichang LiuKuijie GongNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-7 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Xiaoyue Li Yuqiu Guo Lirong Chen Kaichang Liu Kuijie Gong Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour
description	Abstract Making low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects. RVA profile and texture profile were determined to evaluate the texture, while animal test were used to confirm the bio-functional attributes. The addition of LRP effectively changed the RVA profile of lotus-wheat incorporated flour (LWIF). CSB prepared from 30% LWIF showed acceptable eating quality with higher springiness, cohesiveness, and recovery while lower hardness. After 12 weeks of 30% LWIF administrating, the fast blood glucose of diabetic rat decreased from 17.6 to 5.8 mmol/L together with the reduction of serum TC, TG and LDL-C. The hepatic histopathological examination and serum levels changes of SOD, CAT and FFA confirmed LWIF could effectively protect the liver of the diabetic rats from damage caused by oxidative stress.
format	article
author	Xiaoyue Li Yuqiu Guo Lirong Chen Kaichang Liu Kuijie Gong
author_facet	Xiaoyue Li Yuqiu Guo Lirong Chen Kaichang Liu Kuijie Gong
author_sort	Xiaoyue Li
title	Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour
title_short	Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour
title_full	Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour
title_fullStr	Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour
title_full_unstemmed	Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour
title_sort	texture and bio-functional characteristics of a chinese steamed bread prepared from lotus root powder partially replacing wheat flour
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/f7660d7ae28c4f7f8f88e7700d1cb16d
work_keys_str_mv	AT xiaoyueli textureandbiofunctionalcharacteristicsofachinesesteamedbreadpreparedfromlotusrootpowderpartiallyreplacingwheatflour AT yuqiuguo textureandbiofunctionalcharacteristicsofachinesesteamedbreadpreparedfromlotusrootpowderpartiallyreplacingwheatflour AT lirongchen textureandbiofunctionalcharacteristicsofachinesesteamedbreadpreparedfromlotusrootpowderpartiallyreplacingwheatflour AT kaichangliu textureandbiofunctionalcharacteristicsofachinesesteamedbreadpreparedfromlotusrootpowderpartiallyreplacingwheatflour AT kuijiegong textureandbiofunctionalcharacteristicsofachinesesteamedbreadpreparedfromlotusrootpowderpartiallyreplacingwheatflour
_version_	1718377541860851712

Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour

Ejemplares similares