AI Article Synopsis
- Dietary fiber can be produced through a process called dextrinization, which involves heating starch with acids, resulting in changes that make it more resistant to digestion.
- The study aimed to extract dietary fiber from acidified potato starch using microwave-assisted heating and to analyze the characteristics of the resulting dextrins.
- Results showed that microwave-assisted dextrinization produced light yellow to brownish products with enhanced water solubility and altered structural properties, indicating a successful conversion of potato starch into dietary fiber.
Article Abstract
Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increasing resistance to starch enzymatic digestion. The conventional dextrinization time can be decreased by using microwave-assisted heating. The main objective of this study was to obtain dietary fiber from acidified potato starch using continuous and discontinuous microwave-assisted heating and to investigate the structure and physicochemical properties of the resulting dextrins. Dextrins were characterized by water solubility, dextrose equivalent, and color parameters (). Total dietary fiber content was measured according to the AOAC 2009.01 method. Structural and morphological changes were determined by means of SEM, XRD, DSC, and GC-MS analyses. Microwave-assisted dextrinization of potato starch led to light yellow to brownish products with increased solubility in water and diminished crystallinity and gelatinization enthalpy. Dextrinization products contained glycosidic linkages and branched residues not present in native starch, indicative of its conversion into dietary fiber. Thus, microwave-assisted heating can induce structural changes in potato starch, originating products with a high level of dietary fiber content.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471463 | PMC |
| http://dx.doi.org/10.3390/molecules26185619 | DOI Listing |
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