Effects of psyllium and cellulose fibres on thermal, structural, and in vitro digestion behaviour of wheat starch

Abstract

The study investigated the effects of adding different types of fibre (psyllium and cellulose) on in vitro digestion behaviour of wheat starch with its thermal and structural properties. Psyllium and cellulose fibres interfered with the wheat starch differently. Psyllium fibre hindered starch gelatinisation, restricted the loss of starch crystallinity, and decreased the accessibility of enzymes to starch. In contrast, cellulose fibre had no significant effect on gelatinisation and loss of crystallinity but limited the digestive enzyme mobility. The impact of psyllium was more pronounced than cellulose on reducing starch digestibility. Rapidly digestible starch fractions of the cooked starch reduced from between 57.90 AE 0.60-69.72 AE 0.46 (% in starch) to between 28.06 AE 0.36-46.34 AE 1.10 (% in starch) and 53.23 AE 0.36-66.71 AE 0.24 (% in starch) for psyllium and cellulose fibre, respectively. This information could be helpful to design foods containing starch with reduced digestibility for a healthy diet.

Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility

“…There were many in vitro and in vivo studies reporting the effect of soluble and insoluble fibers such as inulin and cellulose fibers on the starch digestibility of products such as breakfast cereals and pasta 32‐41 . Non‐starch polymers have been shown to indirectly impact starch hydrolysis by increasing the medium viscosity 42,43 .…”

“…There were many in vitro and in vivo studies reporting the effect of soluble and insoluble fibers such as inulin and cellulose fibers on the starch digestibility of products such as breakfast cereals and pasta. [32][33][34][35][36][37][38][39][40][41] Non-starch polymers have been shown to indirectly impact starch hydrolysis by increasing the medium viscosity. 42,43 Although the comparison between different processing and analysis methods and the ingredients used can sometimes make it challenging to make direct comparisons, it is generally recommended to incorporate DF to design healthier products.…”

Effects of Okara and Its Dietary Fiber on the Retrogradation and Rheological Characteristics of Potato Starch

“…Hydrocolloids, especially dietary fiber (DF), were demonstrated to retard the rate of the starch digestion and received the tremendous attention for its nutritional and healthy benefits, such as the reduction of heart diseases and obesity incidences. [14][15][16] There is a trend to incorporate dietary fibers into starch products. [17,18] Soybean is globally recognized as one of the most crucially cultivated plants, [19] with China taking the lead as the world's foremost consumer and importer of soybean.…”

Effect of thermal treatments and non‐starch fraction on in vitro starch digestibility of oat bran

“…Because of the increase in hyperglycemic groups, the digestibility of starch has garnered considerable scientific attention; thus, making it important to predict and control this factor. The digestibility of starch is affected by various internal and external factors such as starch content, starch granule size, crystallinity, food processing method, degree of processing, and the presence of non‐starch components such as proteins, lipids, and non‐starch polysaccharides (Atac & Sensoy, 2022; Khatun et al, 2019; Lal et al, 2021). The method of food processing is an important factor affecting starch digestibility and determines the degree of starch pasting, particle size, and plant cell wall integrity; thus, leading to changes in food structure and affecting the nutritional properties of food (Raigond et al, 2020).…”