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

Abstract

This study investigated the effect of twin-screw extruded-enzymatically prepared soluble dietary fibers (EESDF) on various properties of CS. Results showed that adding EESDF decreased the viscosity and crystallinity. Incorporating 10 % EESDF reduced the peak and final viscosities of CS by 323 cP and 380 cP, respectively. When stored for 14 d, EESDF reduced the relative crystallinity (RC) and enthalpy of retrogradation (ΔHr) of CS. The RC and the ΔHr were reduced by 4.83 % and 41.53 %, respectively, when adding 10 % EESDF. The resistant starch content was increased by 6.7 % when stored for 0 d with the addition of 10 % EESDF. The eGI value was decreased when adding 10 % EESDF. These findings showed that EESDF inhibited the retrogradation and digestion of CS. They will provide a basis for using EESDF as a quality control for starchy foods and for using starch in soft gels and foods for dysphagic categories.

Keywords

• Soluble dietary fiber
• Corn starch
• Processing properties