Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin

The granular morphology, long-range and short-range ordered structures of fried potato starch were measured in the absence and presence of the dietary fibers. The in vitro digestibility of the fried starchy samples was also quantified using the Englyst method with logarithm-of-slope (LOS) analysis. After frying, the starch granules disintegrated, their internal crystalline structure disappeared, and the quantity of double helices present decreased. As a result of these changes, the fried starch was digested rapidly. Addition of pullulan or pectin to the samples prior to frying, reduced the structural changes observed in the starch granules during frying. Consequently, the fractions of slowly digestible and resistant starch (SDS and RS) increased significantly in the presence of the dietary fibers. These effects were attributed to the ability of the dietary fibers to sequester some of the water, thereby reducing starch granule structural changes, as well as due to their ability to coat the starch granules and interfere with the starch digestion process.