Effect of fiber addition on in vitro starch digestibility of bread and cracker Ilkay Sensoy, Hilal Bilgiç

Date

2021-11-01

Author

Şensoy, İlkay

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https://hdl.handle.net/11511/94306

Conference Name

35th International EFFoST Conference 2021

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Department of Food Engineering, Conference / Seminar

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Effect of fiber addition on gelatinization crystallinity of wheat starch Güven, Özge; Şensoy, İlkay (null; 2019-11-12) Dietary fibers (DF) have been shown to decrease postprandial glucose levels of starch-based foods. One possible explanation is that competition between starch and fiber for water may limit starch gelatinization. Less gelatinized, more crystalline starch structure is less susceptible to enzymatic hydrolysis. It is essential to investigate the gelatinization and crystallinity of fiber-added starch since the information obtained could be correlated with the extent of starch digestion. In the present study, sho...
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

İ. Şensoy, “Effect of fiber addition on in vitro starch digestibility of bread and cracker Ilkay Sensoy, Hilal Bilgiç,” presented at the 35th International EFFoST Conference 2021, Lausanne, İsviçre, 2021, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/94306.