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http://dx.doi.org/10.15207/JKCS.2020.11.5.035

Convergence Study on the Optimization for Suppression of Starch Hydrolysis using Rutin, Quercetin and Dietary Fiber Mixture Design  

Oh, Imkyung (Food Science and Technology, Sunchon National University)
Bae, In Young (Food and Nutrition, Far East University)
Publication Information
Journal of the Korea Convergence Society / v.11, no.5, 2020 , pp. 35-41 More about this Journal
Abstract
This study was conducted to develop the efficient system for starch hydrolysis suppression using rutin, quercetin and dietary fiber through the statistical mixture design. The three components were replaced with wheat flour at the level of 10% and the mixed gel with three components was characterized by in vitro starch digestion. The mixture design was applied by simplex-centroid experimental model. The quadratic model (R2=0.86) was well fitted and the obtained regression equation indicated that the significant positive effects was observed in the quercetin and fiber mixture. Based on the statistical results, the best mixing ratio of quercetin and fiber was 72: 28 that led to the lowest predicted glycemic index (pGI). Their interactions on the pGI of starch digestibility were clearly visualized in the 3D surface plot. These results suggested that the mixture of quercetin and fiber interact strongly with wheat flour, consequently retarding starch hydrolysis by 15%.
Keywords
Mixture design; Glycemic index; In vitro digestibility; Rutin; Quercetin; Fiber;
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