Effect of gelatinization properties of different starch types in the presence of psyllium fiber on in vitro digestion

Sevilmiş, Başak
Starch’s digestibilityin foods strongly depends on the structure, other ingredients,and processing conditions used. It is essentialto understand the relationship between food matrix and starch digestibility. Theaimwasto investigate the effect of psyllium fiber on gelatinization, crystallinity, and in vitrodigestibility of starches with different crystalline structures (A, B,and C). Starches from variousbotanical sources (wheat, potato, and tapioca) with and without added psyllium fiber were heated at 90°Cfor 10 minutes atthree different solid: water (w:v) ratios(1:1, 1:2, and 1:5).The added fiber contentwas 50%in the solid fractionfor the fiber added samples. Invitrodigestion analyses were conducted after the heating process. Structural changes were observed with Differential Scanning Calorimeter (DSC), X-Ray Diffraction (XRD), Fourier Transform Infrared (FTIR) Spectroscopy and Scanning Electron Microscope (SEM) analysis. Resultsshowed thatwater content and psyllium fiber addition during cooking affected the structural, morphological, and digestion properties of wheat, potato, and tapioca starches.Psyllium addition decreased the rapidly digestible starch (RDS) fractions while increased the slowly digestible starch (SDS), and resistant starch fractions for all starch types. The effect of psyllium fiber addition was not limited to restricting the swelling and gelatinizationofstarch granules during cooking. Psyllium fiber also restricted the mobility of digestive enzymesduring digestion.Understanding the relationship between psyllium and starch digestibility could assist in designing foodformulations with lower starch digestibility. These in vitrodata, however, should be confirmed by in vivostudies.


Effects of psyllium fiber on in vitro digestion and structure of different types of starches
Sevilmis, Basak; Şensoy, İlkay (2021-11-01)
BACKGROUND: Starch digestibility in foods strongly depends on the structure, other ingredients and processing conditionsused. This study aimed to investigate the effect of psylliumfiber on gelatinization, crystallinity andin vitrodigestibility ofstarches having different crystalline structures (A, B and C). Wheat, potato and tapioca starches with and without added psyl-liumfiber were heated at 90°C for 10 min at three different solid:water (w:v) ratios (1:1, 1:2 and 1:5). The addedfiber contentwas 50% (dry ...
Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes
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The objective of this study was to investigate the possibility of using ultrasound-assisted osmotic dehydration (UAOD) as a pretreatment prior to frying and to study its effects on the quality of fried potatoes. The quality parameters, moisture content, oil uptake, color, texture, and microstructure of fried potatoes, were chosen. Quality of fried potatoes treated with UAOD was also compared with the ones treated with osmotic dehydration (OD). Potato slabs (40 x 40 x 7 mm) were pretreated with different osm...
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Citation Formats
B. Sevilmiş, “Effect of gelatinization properties of different starch types in the presence of psyllium fiber on in vitro digestion,” M.S. - Master of Science, Middle East Technical University, 2021.