Effects of extrusion cooking and dietary fibre on the in vitro starch digestibility and technological performance of model foods

A.J. Alldrick

Effects of extrusion cooking and dietary fibre on the in vitro starch digestibility and technological performance of model foods

In: Dietary fibre: new frontiers for food and health

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A.J. Alldrick

A.J. Alldrick Campden BRI, Station Road, Chipping Campden, Gloucestershire GL55 6LD, United Kingdom; a.alldrick@campden.co.uk

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Type:: Chapter

Pages:: 457–466

DOI:: https://doi.org/10.3920/978-90-8686-692-2_032

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Flour and flour/dietary fibre (locust bean gum, pectin, sodium alginate, sodium carboxymethyl cellulose (Na CMC) or a commercial wheat fibre preparation) combinations were extrusion cooked at approximately 18-20% moisture under similar process conditions. With the exception of Na CMC, inclusion of the dietary fibre preparation led to reductions in dye face temperatures and occasional reductions in specific mechanical energy during processing. The dried (8% moisture) extrudates were assessed for both physical parameters and in vitro starch digestibility. Inclusion of any of the fibres led to a reduction in specific volume and also modified the texture of the product. Texture profile analysis revealed that while some dietary fibre preparations appeared to ‘soften’ the product, others ‘hardened’ it. In terms of in vitro starch digestibility, after allowing for dilution effects attributable to inclusion of the dietary fibre preparation, inclusion of Na CMC or pectin had little or no effect on digestibility. In contrast, inclusion of locust bean gum, sodium alginate or the commercial wheat fibre preparation all brought about a reduction in in vitro starch-digestibility. The results of these ‘proof of principle’ studies re-emphasise the need that consideration of both technological and physiological effects should be taken into account in the development of dietary fibre-enriched foods.

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Dietary fibre: new frontiers for food and health

E-Book ISBN:: 9789086866922

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2010

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- Life Sciences

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Effects of extrusion cooking and dietary fibre on the in vitro starch digestibility and technological performance of model foods

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Dietary fibre: new frontiers for food and health

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