Sakhare Suresh D, Prabhasankar P
Flour Milling, Baking & Confectionary Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
J Food Sci Technol. 2022 Feb;59(2):532-541. doi: 10.1007/s13197-021-05037-0. Epub 2021 Feb 23.
Increase in awareness of consumers and demand has led to the development of various fibre rich food products from different fiber source. In the present work novel roller milled fenugreek fiber rich fraction (FFRF) rich in galactomannans was used for the development of high fiber . Farinograph water absorption and dough stability increased with increase in the addition of FFRF in blends. The creep measurement results showed reduction in the maximum creep compliance and viscoelastic compliance while the zero shear viscosity showed the increasing trend with the increase in the addition of FFRF. The pliability of significantly decreased on addition of FFRF. The sensory evaluation concluded that the with 10% FFRF is acceptable. The shear force value of prepared from the control and WWF-FFRF blends were decreased as the storage time increased showing brittleness in the . The micrographs of an outer layer of (crust) showed partially gelatinized starch. The crumb micrographs of the WWF-FFRF blends showed large and small starch granules coated with galactomannans gums, and this coating increased with increased addition of FFRF. The composition of 10% fenugreek fiber contained higher amount of minerals, insoluble and soluble dietary fiber compared to that of control sample. The in vitro starch digestibility of formulated showed significant decrease in the values
消费者意识和需求的提高促使人们开发出各种来自不同纤维源的富含纤维的食品。在本研究中，富含半乳甘露聚糖的新型滚筒研磨胡芦巴纤维富集部分（FFRF）被用于开发高纤维产品。随着FFRF在混合物中添加量的增加，粉质仪吸水率和面团稳定性提高。蠕变测量结果表明，最大蠕变柔量和粘弹性柔量降低，而零剪切粘度随着FFRF添加量的增加呈上升趋势。添加FFRF后，柔韧性显著降低。感官评价得出，添加10%FFRF的产品是可接受的。由对照和WWF-FFRF混合物制备的产品的剪切力值随着储存时间的增加而降低，表明产品具有脆性。产品外层（外皮）的显微照片显示淀粉部分糊化。WWF-FFRF混合物的面包心显微照片显示，大小淀粉颗粒被半乳甘露聚糖胶包裹，并且随着FFRF添加量的增加，这种包裹作用增强。与对照样品相比，含有10%胡芦巴纤维的产品含有更高含量的矿物质、不溶性和可溶性膳食纤维。配方产品的体外淀粉消化率值显著降低
