Preparation and Characterization of Soluble Dextrin Fibre from Potato Starch Obtained on a Semi-Industrial Scale

Currently, dietary fibre intake is low, which is one of the reasons for the global obesity epidemic and other metabolic disorders. Dietary fibre has many documented health-promoting properties, such as a prebiotic effect, inducing feelings of satiety and reducing postprandial glucose. Therefore, the...

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Bibliographic Details
Published inApplied sciences Vol. 14; no. 4; p. 1438
Main Authors Wojcik, Malwina, Kapusniak, Kamila, Zarski, Arkadiusz, Kapusniak, Janusz
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.02.2024
Subjects
Chromatography
Dextrins
Dextrose
dietary fibre
Ethanol
Food
functional food
Functional foods & nutraceuticals
Glucose
Hydrochloric acid
Microbiota
Obesity
Potatoes
Prebiotics
Product development
resistant dextrins
semi-industrial scale
Type 2 diabetes
Poland
Ireland
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Summary:Currently, dietary fibre intake is low, which is one of the reasons for the global obesity epidemic and other metabolic disorders. Dietary fibre has many documented health-promoting properties, such as a prebiotic effect, inducing feelings of satiety and reducing postprandial glucose. Therefore, there is an increasing interest in the search for new products rich in dietary fibre. One of the sources of dietary fibre may be resistant dextrins obtained as a result of dextrinization of starch. In this study, soluble dextrin fibre (SDexF) was prepared by heating potato starch in the presence of hydrochloric and citric acids on a semi-industrial scale in the prototype dextriniser. The aim of the study was the optimisation of the preparation of SDexF on a semi-industrial scale and the physicochemical characterisation of the obtained product. Also, the molecular structure of the prepared product was analysed by using SEM and FTIR. The semi-industrial production of SDexF was successfully implemented, achieving approximately 100 times higher product quantities in one process cycle. SDexF was characterised by over 30% total dietary fibre (TDF) content, almost 100% water solubility, low viscosity and no retrogradation tendency. The physicochemical and functional properties of the obtained product indicate the possibility of implementing SDexF to enrich food products.
ISSN:2076-3417
2076-3417
DOI:10.3390/app14041438