Effects of Kalimeris indica powder on Qingtuan (a glutinous rice starch gel food) quality and its potential mechanisms during hydrothermal processing.

This study investigated the multifaceted effect of Kalimeris indica powder (KIP, 0 %-4 %) on Qingtuan, a traditional Chinese glutinous rice starch gel food, during hydrothermal processing. KIP enhanced color stability through chlorophyll encapsulation in a fiber-polyphenol-starch network, and 2 % KIP optimized chewiness (30.41 N·mm) and sensory acceptance (7.4 score), which were associated with modified microstructure, increased short-range ordered structures, and reduced crystallinity. Notably, KIP, rich polyphenols, and soluble/insoluble dietary fibers markedly reduced starch digestibility via physical barrier effects, enzyme inhibition, polyphenol-starch complexation, led to higher resistant starch content (24.8 %), and a lower glycemic index (78.6) at 4 % KIP. Although elevated KIP levels enhanced functional benefits, sensory trade-offs such as bitterness were observed, which necessitated careful optimization. This research demonstrated KIP's potential as a multifunctional, clean-label ingredient for enhancing Qingtuan's nutritional profile, providing insights into starch-bioactive interactions for the development of functional foods.