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Effect of soluble dietary fiber from corn bran on pasting, retrogradation, and digestion characteristics of corn starch

Summary

Researchers found that adding a special fiber derived from corn bran to corn starch significantly improves its properties for food production. The fiber helps prevent the starch from hardening over time, reduces how quickly the body digests it (important for controlling blood sugar), and improves texture and water retention. This discovery could help create healthier starch-based foods and better products for people with swallowing difficulties.

Background

Corn starch is widely used in food processing but has limitations including poor mechanical properties, easy retrogradation, and high glycemic index. Hydrocolloids and non-starch polysaccharides have been shown to enhance starch properties, though findings remain inconclusive. This study investigates the effects of enzymatically prepared soluble dietary fibers on corn starch characteristics.

Objective

To systematically investigate the effect of twin-screw extruded-enzymatically prepared soluble dietary fibers (EESDF) on pasting, rheological, thermal, and digestion properties of corn starch, as well as its ability to inhibit retrogradation and reduce glycemic index.

Results

Adding 10% EESDF reduced peak viscosity by 323 cP and final viscosity by 380 cP. After 14 days storage, EESDF reduced relative crystallinity and enthalpy of retrogradation by 4.83% and 41.53% respectively. Resistant starch content increased by 6.7% at 0 days with 10% EESDF addition, and estimated glycemic index (eGI) decreased significantly.

Conclusion

EESDF effectively inhibits both short-term and long-term retrogradation of corn starch while reducing its digestibility and glycemic index. These findings provide a basis for using EESDF as a quality control agent for starchy foods and for developing soft gels and foods suitable for individuals with dysphagia.
  • Published in:Food Chemistry X,
  • Study Type:Experimental Study,
  • Source: PMID: 39659676, DOI: 10.1016/j.fochx.2024.102013
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