Physicochemical and digestion properties of psyllium husk powder-starch-alginates based mixtures

Abstract

Native corn starch is utilized not only in many processed food products, but also in nonfood industrial applications. However, they have limited industrial uses due to their low process tolerance within a commercial manufacturing process. Hence, formulating starch with soluble dietary fiber is viewed as an efficient way of improving its poor processability. Psyllium husk powder can be a useful source for formulating with starches due to its highly viscous form when in contact with water and its unique therapeutic effect. This study aimed to elucidate the influences of psyllium husk powder concentration on physicochemical and digestion properties of starch and to further develop psyllium-starch-alginate beads for applications of natural polymer in food. Formulating starches with increasing psyllium husk powder concentration delayed digesting time up to 4 hrs compared to the control. The addition of psyllium husk powder brings a slow release of glucose in simulated system of small intestine. The extent of glucose binding to fiber increased from 20.54 to 79.95 as the psyllium husk powder concentration increased from 1% (w/v) to 2% (w/v). The apparent viscosity continuously increased, considerably contributing to overall rheological flow behavior. Psyllium husk powder played an important role in reducing digestibility of starch and glucose permeability. The physical properties of psyllium husk powder including water holding capacity, viscosity, and swelling capacity mainly contributed to a promising controlled glucose release behavior of psyllium husk powder-starch-alginate beads. Binary mixtures of psyllium husk powder, starch, and sodium alginate can provide potential controlled polymer-based matrix systems.