Article ID Journal Published Year Pages File Type
1412974 Bioactive Carbohydrates and Dietary Fibre 2014 8 Pages PDF
Abstract

The inclusion of extruded and non-extruded fenugreek gum into bread at 5% and 10% supplementation levels caused a dose–response increase in pasting profiles compared with control bread. Fresh breads containing extruded fenugreek gum at 5% and 10% were produced and in vitro starch digestion conducted. d-glucose released from digestion of breads with fenugreek gum was less than that for a control bread at all time points except 60 min for 5% fenugreek bread. At 120 min glucose released was 18.7% and 33% less than the control while at 300 min glucose released was 17.9% and 57.3% less than the control for 5% and 10% fenugreek gum breads respectively. Scanning Electron Microscopy showed extrusion of fenugreek gum may have caused morphological changes to the polysaccharide which may account for an increased absorption rate compared with non-extruded gum, also this change in morphology may affect the nature of the interaction of the fenugreek gum with starch.

Graphical abstractSEM images of extruded and non-extruded fenugreek gum flour and figure showing d-glucose released from bread containing 5% and 10% fenugreek gum compared with control breads.Figure optionsDownload full-size imageDownload as PowerPoint slide

Related Topics
Physical Sciences and Engineering Materials Science Biomaterials
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