This study demonstrates how inulin, resistant dextrin, and stachyose affect starch digestibility, suggesting their roles in functional food design.
Key Points
Incorporation of soluble dietary fibers significantly alters the physicochemical properties of corn starch, decreasing swelling power and increasing pasting temperature.
The presence of soluble dietary fibers reduces rapidly digestible starch content while increasing resistant starch content in vitro, indicating potential digestive benefits.
Fourier-transform infrared spectroscopy shows that the interaction between soluble dietary fibers and starch leads to hydrogen bond formation, impacting digestion.
These findings suggest that different soluble dietary fibers can modulate starch digestion mechanisms, with potential applications in low-glycemic food design.