Physicochemical evaluation of fenugreek gum and extrusion modified fenugreek gum and effects on starch degradation in bread

Abstract

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.