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

Sevilmis, Basak
Şensoy, İlkay
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.


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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.