EFFECT OF PSYLLIUM AND CELLULOSE FIBER ADDITION ON STARCH DIGESTIBILITY FOR BREAD AND CRACKER

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MSc Thesis- Hilal Bilgiç.pdf

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2022-2-9

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Bilgiç, Hilal

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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 the samples were measured in addition to in vitro digestion simulations. Psyllium fiber was an effective ingredient at the studied concentration to slow down the bread and cracker’s digestion rate. However, cellulose fiber was only affected the cracker samples. The high water-holding capacity of the psyllium was the significant factor affecting the starch digestibility. Psyllium fiber reduced starch digestion primarily by hindering the mobility of the enzymes within the digestion medium. Results suggested processing methods, ingredients, and physical properties of the products could affect starch digestion

Subject Keywords

Bread, Cracker, In vitro starch digestion, Dietary fiber, Starch gelatinization

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https://hdl.handle.net/11511/97307

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Graduate School of Natural and Applied Sciences, Thesis

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Citation Formats

H. Bilgiç, “EFFECT OF PSYLLIUM AND CELLULOSE FIBER ADDITION ON STARCH DIGESTIBILITY FOR BREAD AND CRACKER,” M.S. - Master of Science, Middle East Technical University, 2022.