Journal
STARCH-STARKE
Volume 60, Issue 5, Pages 248-256Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.200700698
Keywords
non-starch polysaccharide; in vitro analysis; glycaemic response; extrusion; breakfast cereal
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Two non-starch polysaccharides, guar gum and wheat bran, were used at 15% replacement level in a cereal base to produce an extruded breakfast cereal product from both wholemeal and high-ratio wheat flour mixes. The inclusion of the non-starch polysaccharicles into the flour bases had no significant effect on the expansion ratio of the products. However, the product density and bulk density of the extruded products increased with guar gum and wheat bran addition. The pasting properties of the raw flour and polysaccharide base as well as the extruded products were altered with the incorporation of polysaccharides, with guar gum-enriched products showing elevated peak and final viscosity readings. This appeared to be related to moisture manipulation and hence the regulation of gelatinisation. In vitro starch hydrolysis of the raw bases and the extruded samples illustrated that the extrusion process significantly increased the availability of carbohydrates for digestion. Additionally, the inclusion of non-starch polysaccharides in the raw bases significantly reduced the rate and extent of carbohydrate hydrolysis. This potentially glycaemic reducing action was also evident in the extruded products where the incorporation of guar gum at 15% yielded a reduction of starch hydrolysis of 36% in the wholemeal base and 32% in the high-ratio white wheat flour base.
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