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

Date

2021-11-01

Author

Sevilmis, Basak
Şensoy, İlkay

Metadata

Show full item record

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

Item Usage Stats

225
views

0
downloads

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 base) in the solid fraction for thefiber-added samples.RESULTS: Wheat, potato and tapioca starches showed different structural, morphological and starch digestibility properties.The effect of cooking andfiber addition on starch digestion differed for the starch types, mainly wheat starch. Psyllium additionduring cooking decreased the rapidly digestible starch (RDS) fractions while increasing the slowly digestible starch (SDS) andremaining/resistant starch (RS) fractions. The effect of psylliumfiber addition was not limited to restricting the swelling andgelatinization of starch granules during heating. Psylliumfiber effectively restricted the mobility of digestive enzymes duringdigestion.CONCLUSION: Understanding the relationship between psyllium and starch digestibility for different types of starch couldassist in designing food formulations with lower starch digestibility. Thesein vitrodata, however, should be confirmed byin vivostudies.

Subject Keywords

Wheat, Potato, Tapioca, RDS, Psyllium

URI

https://onlinelibrary.wiley.com/share/author/V9TEHGBCEVANSAAUTTCE?target=10.1002/jsfa.11664
https://hdl.handle.net/11511/94778

Journal

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

DOI

https://doi.org/10.1002/jsfa.11664

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Effect of gelatinization properties of different starch types in the presence of psyllium fiber on in vitro digestion Sevilmiş, Başak; Şensoy, İlkay; Department of Food Engineering (2021-2-12) 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 psyl...
Effect of surface modification of rice straw on mechanical and flow properties of TPU-based green composites Tayfun, Umit; DOĞAN, Mehmet; Bayramlı, Erdal (2016-05-01) In this study, rice straw (RS) which was one of the major agricultural residues was used as filler in bio-based thermoplastic polyurethane (TPU). Several treatments including hot water, alkali, permanganate, peroxide and silane were applied for modifying the surface of RS. The effects of surface modifications on mechanical, flow, morphological, and water absorption properties of green composites were investigated at a constant 30 wt% RS loading. Silane treatment performed after alkaline treatment gave the h...
Effects of processing on onion skin powder added extrudates Tonyali, Bade; Şensoy, İlkay; KARAKAYA, SİBEL (Springer Science and Business Media LLC, 2020-09-01) It is possible to enhance the functional properties of extruded products with the inclusion of fruit and vegetable by-products. Onion skin, a rich source of quercetin and fiber, is considered as waste in the industry and can be used as an alternative ingredient to improve the nutritional value of the extruded products. Three levels (3, 6, and 9%) of onion skin powder (OSP) were added to wheat flour and compared with control (0% OSP). The effect of the extrusion process on accessible quercetin, total phenoli...
Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating Şümnü, Servet Gülüm; Bayindirli, L (Springer Science and Business Media LLC, 1999-01-01) Understanding the interactions between sugar, starch, protein and water, which are the main components of a baked product, will advance the development of high quality, microwaveable products. This paper presents a mathematical model describing the quantitative relationships between water, sugar and protein on the gelatinization of wheat starch following 20 s of microwave heat as determined by differential scanning calorimetry. Addition of sugar decreased the degree of gelatinization of starch due to microw...
Effect of high hydrostatic pressure (HHP) in physicochemical and textural properties of starch Okur, İlhami; Alpas, Hami; Department of Food Engineering (2018) Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it could become possible to modify the starch with thermal and non-thermal techniques. High Hydrostatic Pressure (HHP) is a cold pasteurization technique that has increased application in the food industry with minimum effect on the nutritional quality of the products. It is hypothesized that the use of HHP could be a modi...

Citation Formats

B. Sevilmis and İ. Şensoy, “Effects of psyllium fiber on in vitro digestion and structure of different types of starches,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 1, no. 1, pp. 1–14, 2021, Accessed: 00, 2021. [Online]. Available: https://onlinelibrary.wiley.com/share/author/V9TEHGBCEVANSAAUTTCE?target=10.1002/jsfa.11664.