Inhibitory Effect of Dietary Fiber on the in vitro Digestion Rate of Biscuits
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Abstract:
In this study, whole potato flour and indica rice flour were mixed at a 3:2 ratio for preparing biscuits as a control (P1). Oat bran (28%), inulin (22%) or oat bran-to-inulin (28%/22%) was mixed with the whole potato flour-to-indica rice flour (at a ratio of 3:2) to make biscuits (P2, P3 and P4, respectively). The effects of oat bran and inulin on the digestibility of starch and protein in the biscuits of different formulas were investigated by in vitro simulated gastrointestinal digestion method based on the indicators such as starch gelatinization characteristics, starch hydrolysis rate, content of released glucose, protein hydrolysis rate and amino acid content. The results showed that the addition of oat bran and inulin reduced the gelatinization degree of the starch in the biscuits, with the decreasing order of the starch gelatinization degree as P4 (33.41%), P2 (38.23%), P3 (38.35%) and P1 (53.79%). Oat bran and inulin could delay the hydrolysis of starch to produce glucose, with the content of released glucose increasing in the order of P3 (101.56 μg/mL), P4 (102.29 μg/mL), P2 (108.63 μg/mL) and P1 (125.46 μg/mL). The effect of inulin on starch metabolism of biscuits was greater than that of oat bran. The biscuit P1 had the highest starch content (78.35%), the highest cumulative glucose content (125.46 μg/mL), and the lowest starch hydrolysis rate (31.92%). Oat bran and inulin could inhibit the rate of protein hydrolysis. The rate of gastric protein hydrolysis increased in the order of P2 (53.79%), P4 (64.86%), P3 (74.28%) and P1 (83.24%). The effect of oat bran on protein metabolism of biscuits was greater than that of inulin. These results showed that the addition of oat bran and inulin can inhibit the in vitro digestion rate of biscuits to a certain extent.
