Effect of Tamarind Seed Polysaccharide on the Quality Characteristics and In Vitro Digestibility of Frozen Steamed Buns.

Xingmei Sheng, Qi Cui, Siyan Huang, Zibo Song, Xueming Xu, Junjie Yi, Chaofan Guo, Yongshuai Ma

Abstract read

In one paragraph

Article in Gels (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

8 authors.

Xingmei ShengFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Qi CuiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Siyan HuangYunnan Maoduoli Group Food Co., Ltd., Yuxi 653100, China.

Zibo SongYunnan Maoduoli Group Food Co., Ltd., Yuxi 653100, China.

Xueming XuSchool of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Junjie YiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Chaofan GuoFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.ORCID 0000-0002-7559-892X

Yongshuai MaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Funding

Major Science and Technology Projects in Yunnan Province 202302AH360003

6 · The paper itself

Abstract

This study evaluated the effects of tamarind seed polysaccharides (TSP) on the quality characteristics and in vitro starch digestibility of steamed buns made from doughs with different freezing storage times (0, 30, and 60 days). The pore structure, specific volume, water distribution, and starch digestibility were analyzed. TSP significantly altered the dough microstructure by increasing pore density and pore volume while reducing the average pore area, forming a more uniform pore network. During freezing storage, the specific volume of control samples decreased, whereas steamed buns with 1-2% TSP maintained a relatively high specific volume (~1.65) after 60 days, indicating improved gas retention and structural stability. TSP also increased bound water and restricted water migration. Additionally, TSP increased resistant starch (RS) from 15.96% to 24% and reduced rapidly digestible starch (RDS). Overall, TSP improved the structural stability of frozen steamed buns by regulating water distribution, strengthening the gluten-starch network, and altering starch digestibility. These findings provide insights into the use of natural polysaccharides to enhance the quality and nutritional function of frozen wheat-based foods.

Indexed as

freezing stabilityresistant starchtamarind seed polysaccharideswater binding capacity

Identifiers

PMID42354359

DOI10.3390/gels12060461

PMCPMC13298728

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.