Effect of Three Hydrocolloids on Glycemic Index and Storage Stability of Pueraria Beverage

To reduce phase separation and sedimentation during the processing and storage of Pueraria beverages, lower their high glycemic index (GI), and expand their application potential, this study evaluated the effects of three hydrocolloids xanthan gum (XG), gellan gum (GG), and carboxymethyl cellulose (CMC) on the GI and storage stability of Pueraria beverages. Functional components and GI were determined, and the beverages were characterized in terms of rheological properties, particle size, Zeta potential, microstructure, suspension stability, and starch retrogradation. The results showed that beverages supplemented with GG exhibited significantly higher contents of total flavonoids, total phenolics, and puerarin, with increases of 131%, 72%, and 26%, respectively compared to the control. The beverage containing CMC showed a GI value of 42.82, corresponding to a 3.99% reduction relative to the control, and exhibited the smallest variation in GI during storage. All three hydrocolloids increased beverage viscosity and enhanced the absolute value of the zeta potential. Storage-related analyses further revealed that CMC addition resulted in a more uniform particle size distribution, the lowest degree of particle aggregation, and minimal aging. Moreover, suspension stability and starch retrogradation analyses showed that the overall stability followed the order: CMC>GG>control>XG. Overall, CMC was the most effective in maintaining the stability of Pueraria beverages. This study provides a theoretical basis for the development of low-GI Pueraria beverages.