Effect of soy protein isolates inclusion on physicochemical, functional, and nutritional properties of buckwheat gels

Soy protein is rich in protein and antioxidant compounds compared to other plant-based foods. Additionally, buckwheat is known as healthy grains which can help strengthen the immune system and inhibit carbohydrate and fat digestion. However, it has a low protein content that can be fortified by soy protein isolate inclusion. The objective of the study was to evaluate the effect of soy protein isolate addition on the physicochemical, functional, and glycaemic properties of the buckwheat gel. In this study, buckwheat gel from buckwheat flour was incorporated with buckwheat bran and soy protein isolate at various levels (5, 10, and 15%) and was analysed for its total starch content, resistant starch, protein content, total phenolic content, antioxidant capacity, pasting properties, and starch digestibility properties. The results show that adding soy protein isolates altered antioxidant and resistant starch content whereas increased protein content and reduced starch digestibility and viscosity of buckwheat gel. Overall, buckwheat flour, buckwheat bran and soy protein isolate blend exhibited buckwheat gel with high nutritive values (rich in protein and antioxidants) and low glycaemic properties.