Effects of psyllium fiber on in vitro digestion and structure of different types of starches

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Sevilmis B., Şensoy I.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.102, sa.8, ss.3213-3226, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 102 Sayı: 8
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1002/jsfa.11664
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Periodicals Index Online, Aerospace Database, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Metadex, Pollution Abstracts, Veterinary Science Database, DIALNET, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.3213-3226
  • Anahtar Kelimeler: wheat, potato, tapioca, RDS, psyllium, PHYSICOCHEMICAL PROPERTIES, AMYLOSE CONTENT, CHAIN-LENGTH, GRANULES, GELATINIZATION, DIGESTIBILITY, SCATTERING, MAIZE, WHEAT
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

BACKGROUND Starch digestibility in foods strongly depends on the structure, other ingredients and processing conditions used. This study aimed to investigate the effect of psyllium fiber on gelatinization, crystallinity and in vitro digestibility of starches having different crystalline structures (A, B and C). Wheat, potato and tapioca starches with and without added psyllium fiber were heated at 90 degrees C for 10 min at three different solid:water (w:v) ratios (1:1, 1:2 and 1:5). The added fiber content was 50% (dry base) in the solid fraction for the fiber-added samples. RESULTS Wheat, potato and tapioca starches showed different structural, morphological and starch digestibility properties. The effect of cooking and fiber addition on starch digestion differed for the starch types, mainly wheat starch. Psyllium addition during cooking decreased the rapidly digestible starch (RDS) fractions while increasing the slowly digestible starch (SDS) and remaining/resistant starch (RS) fractions. The effect of psyllium fiber addition was not limited to restricting the swelling and gelatinization of starch granules during heating. Psyllium fiber effectively restricted the mobility of digestive enzymes during digestion. CONCLUSION Understanding the relationship between psyllium and starch digestibility for different types of starch could assist in designing food formulations with lower starch digestibility. These in vitro data, however, should be confirmed by in vivo studies. (c) 2021 Society of Chemical Industry.