engleski

Effect of dietary fiber on in vitro starch digestibility in dietetic biscuits

Current dietary recommendations encourage the consumption of high fiber cereal products as foods with low glycaemic index. Respecting that, our goal was to make a whole grain wheat based biscuit enriched with different raw materials rich in dietary fiber or pure fibers in order to make a product characterized with reduced rate of starch digestibility which is determinant of the metabolic response to a meal. Investigated fractions of starches and dietary fibers were assayed in whole grain wheat based hard biscuits, where specific amount of white wheat flour in reference sample was replaced with one of different fiber rich raw materials (oat or barley whole grain flour, buckwheat flour, amaranth flour or full fat soya flour) or different pure fibers (oat or apple fibers). Depending on investigated biscuit, rapidly digestible starch to slowly digestible starch ratio varied between 0.703 and 1.029 being the lowest in reference biscuit, while the highest ratio was in biscuit prepared with addition of pure apple fiber. Our results indicate that biscuit with balanced ratio of slow digested starch and dietary fiber can be produced by careful choice of ingredients and process parameters.

in vitro starch digestibility; dietary fiber; cereals; biscuits; SDS

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