Abstract
SummaryThe effects of soybean dietary fibre (SDF), microcrystalline cellulose (MCC), konjac glucomannan (KGM), soluble soybean polysaccharide (SSPS) and soybean oil (SO) on in vitro digestion of extruded maize starch (EMS) and roller‐dried maize starch (RDMS) samples were investigated. Adding MCC, particularly in high doses, induced slow digestion in EMS and RDMS samples, but not after adding SDF. KGM and SSPS addition reduced starch hydrolysis of RDMS but did not have a significant effect on EMS, whereas SO addition reduced starch hydrolysis of EMS but had no effect on RDMS. Principal component analysis demonstrated that the addition of MCC, SO, KGM (0.51%), and SSPS (0.51%) to EMS and KGM (0.51%) to RDMS were the best choices to slow the hydrolysis of starch, compared with that of other additives. These findings provide useful information on the selection of exogenous additives in the development of low glycaemic index products for maize starch.
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