Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread.

Yinhuan Chen,Huimin Guo,Jincai Li,Guixing Ren,Xiushi Yang

doi:10.1002/fsn3.1181

Abstract

In order to improve the commercial and nutritional quality of Chinese steamed bread (CSB), effect of extruded adzuki bean flour (EABF) substitution (10%, 20%, 30%, and 40%) for wheat flour on the quality properties of blended flour and CSB was studied. Results showed that the development time, stability time, and farinograph quality number of blended flours were decreased with EABF addition, although water absorption and softening degree were increased. Pasting properties of them were also degraded with the addition. EABF substitution lowered the lightness and strengthened the hardness of CSB. The sensory evaluation total scores of CSB were both improved with 10% and 20% EABF addition, because slight red color of them was favored by the panelist. Nutritional analysis showed that CSB with 10% and 20% EABF ranked higher protein and essential amino acids content than that of WF‐CSB, especially lysine and threonine. Addition of EABF contributed to the superior α‐glucosidase inhibitory activity of protein isolated from CSBs. α‐Glucosidase inhibition rate of CSB made from EABF (39.88%) was improved nearly five times compared with that of WF. It might be concluded that CSB with addition of 10% and 20% EABF could be used as a nutritional and healthy staple food.

Highlights

Chinese steamed bread (CSB), called “Mantou” in Chinese, is a main staple food made from wheat flour and leavening agent
The content of protein and starch of ABF and extruded adzuki bean flour (EABF) was consistent with previous study of adzuki bean reported by Tjahjadi and Breene (1984)
It indicated that addition of EABF to steamed bread could provide more protein

Summary

Introduction

Chinese steamed bread (CSB), called “Mantou” in Chinese, is a main staple food made from wheat flour and leavening agent. It has been widely consumed in China for thousands of years and is becoming popular in other Asia countries (Wu et al, 2018). CSB could provide carbohydrate and protein to fulfill daily calorie demands for people (Zhu, 2014). It is generally lack of some nutritional components, such as lysine, as well as biological activities (Liu, Mu, Sun, & Chen, 2016). It is meaningful to supply consumers with nutrition‐balanced and bioactivity‐enhanced CSB, without decreasing its sensory properties

Objectives

Results

Conclusion