Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers

Date

2023-01-01

Author

Bilgiç, Hilal
Şensoy, İlkay

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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URI

https://hdl.handle.net/11511/100966

Journal

FOOD STRUCTURE

DOI

https://doi.org/10.1016/j.foostr.2022.100302

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Department of Food Engineering, Article

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EFFECT OF PSYLLIUM AND CELLULOSE FIBER ADDITION ON STARCH DIGESTIBILITY FOR BREAD AND CRACKER Bilgiç, Hilal; Şensoy, İlkay; Department of Food Engineering (2022-2-9) Understanding the interactions between fibers and other food components gain importance every day due to the increasing number of informed consumers about the health benefits of high fiber-containing foods. The objective of this study was to investigate the effects of fiber addition on the starch digestion behavior of bread and cracker samples. Fiber-added samples (bread or cracker) were prepared by replacing 10 % of the wheat flour with the fibers (psyllium or cellulose). Physical and quality parameters of...
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Citation Formats

H. Bilgiç and İ. Şensoy, “Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers,” FOOD STRUCTURE, vol. 0, no. 0, pp. 1–48, 2023, Accessed: 00, 2022. [Online]. Available: https://hdl.handle.net/11511/100966.