Lai, W.-F. orcid.org/0000-0003-0585-6396, Fang, W., Fu, T. et al. (1 more author) (2025) Seeds of Coix lacryma-jobi as a functional additive in steamed buns: Effects on bun quality and starch digestibility. LWT - Food Science and Technology, 223. 117721. ISSN 0023-6438
Abstract
Seeds of Coix lacryma-jobi (SCL) are widely used as food and medicine in many Asian countries. This study examines the effects of SCL incorporation on steamed bun quality and starch digestibility. SDS-PAGE analysis suggests SCL disrupt gluten formation, reducing the buns’ specific volume and gas-holding capacity. Furthermore, an increase in the SCL content of the buns results in a decrease in L∗ values and an increase in a∗ values. Despite these changes, the bun maintains acceptable general acceptability, scoring 4.8 ± 2.1 out of 10 for the bun containing 600 g/kg of SCL compared to 6.9 ± 1.7 for the one made entirely of flour. Moreover, increasing the SCL content of the buns from 200 g/kg to 800 g/kg reduces the hydrolysis index (HI) from 101.9 ± 3.9 to 74.6 ± 6.5 and the estimated glycaemic index (eGI) from 95.7 ± 2.1 to 80.7 ± 3.5. This decrease in HI and eGI is attributed, in part, to the increased protein and lipid content of the buns. These findings suggest that SCL incorporation warrants further investigation as a potential strategy for developing low-glycaemic-index, carbohydrate-rich products for consumers concerned about blood sugar levels.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | © 2025 The Authors. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY-NC-ND 4.0). |
Keywords: | Adlay, Blood glucose, Flour, Food product development, Glycaemic index |
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 01 Apr 2025 08:30 |
Last Modified: | 29 May 2025 15:10 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.lwt.2025.117721 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:225040 |