ArticleNutrients2024
Effects of Kiwifruit Dietary Fibers on Pasting Properties and In Vitro Starch Digestibility of Wheat Starch.
Article in Nutrients, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Extrusion-modifiedFood chemistry: X · 2026Article
- Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional features.Journal of the science of food and agriculture · 2025Article
- Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds.Foods (Basel, Switzerland) · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy.Foods (Basel, Switzerland) · 2025Article
- Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
In this study, the roles of kiwifruit soluble/insoluble dietary fiber (SDF/IDF, respectively) in the pasting characteristics and in vitro digestibility of wheat starch were explored. According to RVA and rheological tests, the IDF enhanced the wheat starch viscosity, decreased the gelatinization degree of the starch granules, and exacerbated starch retrogradation. The addition of SDF in high quantities could reduce the starch gelatinization level, lower the system viscosity, and exacerbate starch retrogradation. Through determining the leached amylose content and conducing scanning electron microscopy, the IDF and SDF added in high quantities was combined with the leached amylose wrapped around the starch granules, which reduced the leached amylose content and decreased the gelatinization degree of the starch granules. The Fourier transform infrared results showed that the addition of both the IDF and SDF resulted in an enhancement in hydrogen bonding formed by the hydroxyl groups of the system. The in vitro digestion results strongly suggested that both the IDF and SDF reduced the wheat starch digestibility. The above findings are instructive for the application of both IDF and SDF in starchy functional foods.
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