Psyllium, a dietary fiber known to improve glycemic control, holds potential for incorporation into potato dishes to lower their glycemic index. However, it is not clearly established how addition of… Click to show full abstract
Psyllium, a dietary fiber known to improve glycemic control, holds potential for incorporation into potato dishes to lower their glycemic index. However, it is not clearly established how addition of psyllium impacts properties of potato products and starch digestibility. Starch digestion initiates during oral processing, critically affecting its bioavailability. This study aimed to evaluate how psyllium‐induced changes in rheological properties, chewing duration, and bolus characteristics alter starch digestibility during habitual mastication in mashed potatoes (MP).
Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
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