In vitro starch digestion of flat dough pieces with and without fiber

Güler, Nilay
The digestive behavior of starch, which supplies most of our daily energy needs, is vital for health. Starch-rich foods that provoke a high glycemic response are alterable risk factors for obesity, type-2 diabetes, and cardiovascular disease. Therefore, it is crucial to promote staple foods that provide a controlled glucose release in the blood. Incorporating different cooking methods and dietary fiber into regularly eaten products is a food design strategy that leads to several advantages to decrease chronic disease by changing starch digestibility. This study aimed to investigate the effect of psyllium fiber addition on in vitro starch digestibility of steamed and roasted wheat-based flat dough pieces. Doughs were prepared as control and fiber-enriched samples, where wheat flour was replaced with 10 % psyllium fiber. Specimens were steamed at 100˚C for two different times (2 min and 10 min) and roasted for 2 min at two different temperatures (100˚C and 250˚C) separately. Fiber addition significantly lowered rapidly digestible starch (RDS) fractions in steamed and roasted samples. Adding psyllium fiber increased the SDS fractions for only the samples roasted at 100 °C and samples steamed for 2 min. Roasted samples had a lower RDS fraction than the steamed samples only for the fiber added samples. This study showed that processing method, time, temperature, and psyllium fiber addition affected in vitro starch digestion. The processing method could alter the starch gelatinization, development of the gluten network, and structure. Then, this structure and psyllium fiber could affect the enzyme’s accessibility to the substrates.


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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Boron is a prominent part of the human diet and one of the essential trace elements for humans. Dietary boron is mostly transformed into boric acid within the body and has been associated with desirable health outcomes. Non-dietary resources of boron, such as boron-based drugs and occupational exposure, might lead to excessive boron levels in the blood and provoke health adversities. The liver might be particularly sensitive to boron intake with ample evidence suggesting a relation between boron and liver f...
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Chickpea is an easily accessible legume which has beneficial effects on human health. On the other hand, gallic acid is a widespread phenolic compound found in various plants. In this study, it was aimed to obtain chickpea flour based active films and to characterize this films. The effects of pH (9 and 11), glycerol concentration (1% and 3% w/v of film solution) and gallic acid concentration (5% and 10% w/w of total solid) on color, opacity, mechanical strength, water vapor permeability (WVP), microstructu...
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Ataç, Leyla Elif; Şensoy, İlkay; Department of Food Engineering (2021-2-10)
Starch digestibility affects blood glucose levels. Dietary fibers had been shown to slow down starch digestibility. Therefore, the objective was to understand the effect of fiber type on in vitro digestion of wheat starch. Wheat starch with and without fiber was heated at 90°C for 10 minutes at three different water concentrations (50%, 65%, and 80%). The starch to fiber ratio was 1:1 (dry basis) for the fiber added samples. In vitro digestion analyses were conducted for wheat starch with or without psylliu...
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Dietary fiber is a component in the structure of plants which is an important aspect of diet and nutrition. The demand of fiber has increased significantly, as consumers recognize its health benefits such as reduction of risk of colon cancer, cholesterol lowering affect, regulating blood glucose levels and low calorie intake. Therefore food manufacturers pay more attention to develop new products containing high fiber content. Of all the categories of food products, bakery products are the most common fiber...
Citation Formats
N. Güler, “In vitro starch digestion of flat dough pieces with and without fiber,” M.S. - Master of Science, Middle East Technical University, 2022.