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International Journal of Food Properties
Year: 2011  |  Volume: 14  |  Issue: 2  |  Page No.: 397 - 410

In-Vitro Studies on Functional Properties of Selected Natural Dietary Fibers

Prachi Gupta and K.S. Premavalli    

Abstract: In-vitro experiments were conducted to provide predictive indices for the hypoglycemic effect of ashgourd, radish, pea peel, and cardamom peel fibers and its action of particle size and pH (related to human physiology) on the major functional properties. Ashgourd and radish fibers demonstrated significantly (p ≤ 0.05) higher water binding capacity and swelling capacity in stomach pH, i.e., 1.8; whereas pea peel and cardamom peel fibers exhibited higher hydration capacity at duodenal pH, i.e., 8.7. Ashgourd fiber (30 mesh) showed higher glucose adsorption capacity (452.1 μm/g) and exhibited maximum retarding effect on the flow of glucose across the dialysis bag for 12 h in comparison with other fiber sources. The 30 mesh (250−380 μm) and 60 mesh (150−230 μm) fiber particles showed better hydration properties as well as hypoglycemic effect as compared to 100 mesh (40−110 μm) particles. These fibers showed an excellent performance in relation to functional properties and hypoglycemic effect thus can be incorporated as low calorie bulk ingredient in high fiber foods to reduce calorie level and to help in controlling blood glucose concentration.

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