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In-vitro experiments were conducted to provide predictive indices for the hypoglycemic effect of ashgourd, radish, pea peel, and cardamom peel fibers and its action of particle size and pH (related to human physiology) on the major functional properties. Ashgourd and radish fibers demonstrated significantly (p ≤ 0.05) higher water binding capacity and swelling capacity in stomach pH, i.e., 1.8; whereas pea peel and cardamom peel fibers exhibited higher hydration capacity at duodenal pH, i.e., 8.7. Ashgourd fiber (30 mesh) showed higher glucose adsorption capacity (452.1 µm/g) and exhibited maximum retarding effect on the flow of glucose across the dialysis bag for 12 h in comparison with other fiber sources. The 30 mesh (250-380 µm) and 60 mesh (150-230 µm) fiber particles showed better hydration properties as well as hypoglycemic effect as compared to 100 mesh (40-110 µm) particles. These fibers showed an excellent performance in relation to functional properties and hypoglycemic effect thus can be incorporated as low calorie bulk ingredient in high fiber foods to reduce calorie level and to help in controlling blood glucose concentration.

The present work was aimed at studying the effect of particle size reduction on the physicochemical properties of ashgourd and radish fibre. Both the fibres after extraction of juice were dehydrated and subjected to granulometry to obtain 30, 60 and 100 mesh particles. The yield was more for 60 mesh particles. The image analysis as well as microstructural analysis of particles by scanning electron microscopy showed distinctive properties. The 30 mesh particles of ashgourd and radish fibre contained 66.35% and 53.11% total dietary fibre while the soluble fibre content was 22.76% and 17.75%, respectively. The fibre content decreased by 7-8% with decrease in particle sizes. The values of water holding capacity, water binding capacity, oil binding capacity, swelling power and cation exchange capacity also decreased with the decrease in particle size. However, the particle density values increased with the decrease in particle size. These results underline the influence of the physical structure of the fibre on the physicochemical properties.

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