Differences in Texture, Nutritional value and Microstructure of Steamed Buns with Different Amounts of Gelatin
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Abstract:
The changes in the texture, nutritional value, and microstructure of the steamed buns caused by the addition of different amounts of gelatin were studied. The texture, nutrition value and microstructure of the steamed buns were analyzed by TPA, sensory evaluation, specific volume measurement and amino acid composition analysis. The results showed that with the increase of gelatin content, the hardness, adhesiveness and chewiness of the steamed bun decreased firstly then increased, and the cohesiveness and resilience decreased firstly then increased. When the content of gelatin was 3%, the hardness, adhesiveness and chewiness of the finished steamed bun were the lowest, while the elasticity, cohesiveness and resilience were the greatest, with the specific volume (1.96) and sensory score (81.72) Therefore, the indexes of the finished steamed bread all reach the optimal value. Compared with the ordinary white steamed bun, the gelatin-fortified steamed bread had higher protein content (increased by 17.62%), essential amino acid content (increased by 46.06%), lysine score (increased by 52.12%), and overall essential amino acid score (increased by 22.00%). The results of GC-MS analysis showed that the gelatin-fortified steamed bun had increased contents of esters, alkanes and aromatic heterocyclic amines (by 40.61%, 48.60% and 34.03%, respectively). The addition of gelatin led to a change in the content of α-helix, a significant increase in the content of β-sheet after steaming, and different degrees of decrease in the content of β-turns (P<0.05). These results indicated that the addition of gelatin made the disordered β-turns of the protein secondary structure convert to the ordered β-sheets or α-helical structure, and the protein structure became more stable. Thus, the addition of gelatin can significantly improve the textural characteristics, sensory quality and nutritional value of steamed bun.
