Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits

The effects of dietary fiber inclusion on biscuit texture, cooking properties, and sugar release after in vitro degradation were investigated. Inulin, beta-glucan enriched fraction (BGEF), potato fiber, and a resistant starch were used. Effects of the dietary fibers on the pasting properties of flour based mixtures were investigated using a rapid visco analyzer. Results showed a reduction in viscopasting properties (peak viscosity and final viscosity) of the flour-dietary fiber systems with increasing fiber content. Addition of dietary fiber into the biscuits affected biscuit shrinkage and height development during cooking, as well as generally reducing the resistance of biscuits to snapping during texture analysis tests. Sugar release during in vitro degradation studies showed a highly significant decline when comparing dietary fiber enriched biscuits to the control samples. This would have a beneficial effect in potentially reducing the glycaemic index and subsequent glycaemic loading of such foods.