Lifli ve lifsiz pişirilen buğday nişastasının yapısında vesindirim fraksiyonlarındaki değişiklikler

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 psyllium and cellulose fibers, cooked at different water concentrations. Changes in the structures were determined with Differential Scanning Calorimeter (DSC), X-Ray Diffraction (XRD), Fourier Transform Infrared (FTIR) Spectroscopy and Scanning Electron Microscope (SEM) analysis. The results showed that fiber addition and decreasing water concentration during cooking reduced the digestibility of starch. Digested starch fractions were affected by gelatinization, fiber type, and dilution due to the added fiber. The type of fiber or the formed matrix affected both the gelatinization and the accessibility to the digestive enzymes differently. The impact of psyllium fiber on keeping the long and short-range order of wheat starch molecules was more pronounced than cellulose fiber.