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KMID : 1024420130170040297
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Food Engineering Progress
2013 Volume.17 No. 4 p.297 ~ p.304
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Impact of Dietary Fibers from Various Source in Wheat Flour Gel Model: Aspect of Suitability of Processing and In Vitro Starch Digestibility
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Lee Hong-Im
Lee Hyeon-Gyu
Bae In-Young
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Abstract
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Wheat flour in a gel model was replaced with dietary fibers from various sources (oat, pea, potato, and wheat) in order to investigate their baking quality and in vitro starch digestibility. Then their hydration properties and solvent retention capacities (SRC) were measured. Over all, the gels with dietary fibers experienced increased water absorption index, swelling power, and SRC values, while water solubility decreased dose-dependently. The storage modulus (G') and loss modulus (G") of the wheat flour gel increased by the addition of pea and potato fibers but decreased by oat and wheat fibers. The wheat flour gels with dietary fibers showed considerable decreases in the amount of released glucose. Also wheat flour replacement with dietary fibers lowered RDS and increased RS. Among SRC values, water and sucrose showed significant positive correlations with TDF and IDF. The contents of TDF, IDF, and SDF were highly correlated with RS (positive) and pGI (negative). Specially, for lowering starch digestibility, TDF and IDF were more important factors than SDF.
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KEYWORD
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dietary fiber, wheat flour model gel, solvent retention capacity, in vitro starch digestibility
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