Effects of creeping fig seed polysaccharide on pasting, rheological, textural properties and in vitro digestibility of potato starch

Abstract

This study investigated the impact of creeping fig seed polysaccharide (CFSP) on the pasting, rheological, textural properties and the in vitro digestibility of potato starch (PS). Results showed that CFSP greatly decreased the peak, trough, and breakdown viscosity during PS pasting. CFSP also increased the thixotropy properties of PS. The introduction of CFSP disrupted the PS network and decreased the consistency coefficient of PS. No disrupting effect was observed in textural properties. The hardness of CFSP-PS gel was increased with increasing CFSP ratios, while the springiness remained unchanged. This could be explained by increased pore wall thickness and size of the CFSP-PS gel structure. Moreover, substitution with CFSP not only decreased the rate but also the extent of starch digestion in vitro, and the decreases were increased with CFSP ratios. These effects may be attributed to the ability of CFSP to immobilize water and interfere with the network structure of PS. To sum, CFSP is a promising hydrocolloid that can improve both the processing and nutritional properties of PS.