원료별 식이섬유의 밀가루 대체 시 가공적성 및 전분소화지연효과

이홍임¹, 이현규¹, 배인영²^,^*

Impact of Dietary Fibers from Various Source in Wheat Flour Gel Model: Aspect of Suitability of Processing and In Vitro Starch Digestibility

Hong Im Lee¹, Hyeon Gyu Lee¹, In Young Bae²^,^*

¹한양대학교 식품영양학과

²극동대학교 한약발효학과

¹Department of Food and Nutrition, Hanyang University

²Department of Oriental Medicine Fermentation, Far East University

^*Corresponding author: In Young Bae, Department of Oriental Medicine Fermentation, Far East University, Gamgok 369-700, Korea, Tel: +82-43-880-3160; Fax: +82-43-879-3730, E-mail: iybae@kdu.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 01, 2013; Revised: Oct 15, 2013; Accepted: Oct 21, 2013

Published Online: Nov 30, 2013

Abatract

Wheat flour in a gel model was replaced with dietary fibers from various sources (oat, pea, potato, and wheat) in order to investigate their baking quality and in vitro starch digestibility. Then their hydration properties and solvent retention capacities (SRC) were measured. Over all, the gels with dietary fibers experienced increased water absorption index, swelling power, and SRC values, while water solubility decreased dose-dependently. The storage modulus (G') and loss modulus (G") of the wheat flour gel increased by the addition of pea and potato fibers but decreased by oat and wheat fibers. The wheat flour gels with dietary fibers showed considerable decreases in the amount of released glucose. Also wheat flour replacement with dietary fibers lowered RDS and increased RS. Among SRC values, water and sucrose showed significant positive correlations with TDF and IDF. The contents of TDF, IDF, and SDF were highly correlated with RS (positive) and pGI (negative). Specially, for lowering starch digestibility, TDF and IDF were more important factors than SDF.

Keywords: dietary fiber; wheat flour model gel; solvent retention capacity; in vitro starch digestibility