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

• DOI: 10.1016/j.fochx.2024.102013
• Publication Date: 2024-11-16T16:31:30Z
• Authors: Sheng Li; Yuqian Zheng; Zhilong Chen; Wenlong Xie; Liping Xiao; Dengji Gao; Jun Zhao
• Keywords: Corn starch; Retrogradation (starch); Digestion; Waxy corn

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