Physicochemical, Functional, and Nutritional Properties of Cassava Gels With Soy Protein Isolate and Egg White Protein Addition

ABSTRACT Cassava flour is a gluten‐free alternative material to produce baked gluten‐free products. However, a negligible quantity and quality of protein content is a barrier to effective food formulation. To overcome this hurdle, the effect of soy protein isolate and egg white protein on the physicochemical, functional, and nutritional properties of the cassava gel was studied. Cassava gels were made from cassava flour with 0%, 5%, 10%, and 15% egg white protein or soy protein isolate addition in the RVA machine with standard 1 setting. Parameter analysis was texture properties, pasting characteristics, in vitro digestibility properties, total phenolic content, and antioxidant capacities of gels. The data were analysed using Minitab‐18 with one‐way ANOVA followed by Tukey post‐test. Cassava gel with 10%–15% soy protein isolate addition showed the highest breaking force, while 15% egg white protein addition enhanced pasting properties and gave the lowest starch digestibility. The 15% soy protein isolate‐supplemented cassava gels performed the highest bioavailability of total phenolic content and antioxidant capacities after digestion. Overall, it has been found that the addition of 15% soy protein isolate improved the physicochemical, functionality, and nutritional properties of gluten‐free cassava gels (10.18 g of breaking force, 2028 cP of peak viscosity, 76.04°C of pasting temperature, 205.98 mg glucose/g of standardized glucose released, 16.56 mg GAE/100 g of TPC, 9.06 mg TE/100 g of DPPH, and 1.44 mmol TE/100 g of ABTS).