Abstract
The aim of this paper was to investigate the influence of dietary fibers from oat (OF) and apple (AF) (concentration 0.2%) on the pasting properties, rheological (including thixotropic and anti-thixotropic) and textural properties of 3% and 4% (w/w) waxy potato starch pastes. The samples were characterized by their pasting characteristics, the hysteresis loop test, and textural properties measured during storage. It was found that the breakdown viscosity values of the blends, including oat fibers, were lower than those of the others (waxy potato starch (WPS), WPS-AF), which suggests that these samples would have higher resistance to retrogradation and therefore would form a more stable paste. The pattern of flow curves showed that the investigated waxy potato starch and starch-fiber pastes were non-Newtonian fluids, thinned by shear. Areas of the hysteresis loops indicated that pastes with fibers had anti-thixotropic or mixed thixotropic/anti-thixotropic character. The greatest areas of the anti-thixotropy hysteresis loops were characteristic for WPS, while its mixtures with AF and OF caused a decrease in the value of these areas. It can indicate that starch-fiber blends were more stable during shearing. Fiber-type and starch concentration strongly affected the textural parameters of the starch-fiber gels.
Highlights
Growing consumer awareness about healthy food forces producers to design convenient, functional, and safe food rich in vitamins, dietary fiber, and antioxidants [1,2]
It can be seen that the obtained curves were typical for waxy potato starches presented in the literature, where the paste viscosity of Waxy potato starch (WPS) increased quickly and exhibited a large breakdown [24,25,26]
The breakdown viscosity values of the blends, including oat fibers, were lower than those of the others (WPS, WPS–apple fiber (AF)), which suggests that these samples would have higher resistance to retrogradation and would form a more stable paste
Summary
Growing consumer awareness about healthy food forces producers to design convenient, functional, and safe food rich in vitamins, dietary fiber, and antioxidants [1,2]. Dietary fiber (DF) is an important component of the human diet with high physiological importance due to its resistance to digestion and absorption in the small intestine. Carbohydrate-based moiety of DF includes cellulose, β-glucans, hemicelluloses (arabinoxylans and arabinogalactans), pectins, gums, and mucilages [3,4]. The reason for using dietary fiber is the constantly growing interest in healthy food, and bioactive substances found in plants, as well as ingredients and raw materials with functional properties, important in the technological process [5]. Dietary fiber plays an important role in the design of functional foods.
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