Abstract
This study aimed to produce a healthy jelly-like product containing protein and bioactive ingredient. Egg white protein (EWP: 0, 3, 6% w/w) and sucrose (0 and 7.5% w/w) were mixed at fixed levels of konjac glucomannan, κ-carrageenan, and sodium bicarbonate in an aerated gel preparation. An interaction between EWP and sucrose significantly yielded lower gas hold-up capacity exhibiting less and small pores confirmed by SEM images. The 3% EWP with 7.5% sucrose gel was selected to further study in vitro digestion by incorporating rice bran hydrolysate (RBH) and determining phenolic compound bioaccessibility. Syneresis and gas hold-up capacity of the gel was improved due to aeration and RBH (P<0.05). Aeration also enhanced the bioaccessibility of phenolic compounds and antioxidants after digestion. Therefore, this study introduces a new food matrix which is an aerated gel containing egg white protein that exhibits high bioaccessibility following pancreatic digestion.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
