Optimization of wheat dextrin yogurt formulation using response surface methodology

Exploring the Prebiotic Potential of Fermented Astragalus Polysaccharides on Gut Microbiota Regulation In Vitro

Astragalus polysaccharides (APS) are known for their prebiotic properties, and fermentation by probiotics is a promising strategy to enhance the prebiotic activity of polysaccharides. In this study, Lactobacillus rhamnosus was used to ferment APS, and response surface methodology was applied to optimize the fermentation parameters. The optimal conditions were determined as follows: 10.28% APS addition, 5.83% inoculum, 35.6 h of fermentation time, and a temperature of 34.6 °C. Additionally, the effects of Fermented Astragalus polysaccharides (FAPS) on human gut microbiota were investigated through in vitro anaerobic incubation. Fecal samples were obtained from 6 healthy volunteers, which were then individually incubated with FAPS. Results demonstrated that FAPS significantly regulated microbial composition and diversity, increasing the abundance of beneficial gut bacteria such as Lactobacillus, E. faecalis, and Brautobacterium, while inhibiting harmful species such as Shigella, Romboutsia, and Clostridium_sensu_stricto_1. Furthermore, FAPS enhanced the production of short-chain fatty acids (SCFAs), which are increasingly recognized to play a role in intestinal homeostasis. These findings suggested that FAPS offers several advantages in terms of increasing beneficial metabolites and regulating gut microbial composition. This study provides valuable insights for expanding the use of plant-derived polysaccharides in the food industry and for developing functional dietary supplements.

Effect of wheat dextrin on corn flour extrusion characteristics

Wheat dextrin is a modified wheat starch, classified as water-soluble. This study investigated the effect of wheat dextrin as an ingredient in corn flour blends on extrusion characteristics. Blends were prepared at 0, 10 and 20 % fibre content. DOE was used to design experiments and investigate the effects of variables selected to be studied. Feed moisture content was set at 18-25 %, temperature at 110-150 °C and specific feeding load at 0.100-0.150kg/rev. Moisture content, water absorption and solubility indices, color, sectional expansion index, density, hardness, crispiness (work (Wc) and number of spatial ruptures (Nsr)) and specific mechanical energy were evaluated. A regression model was established using response surface methodology, and processing conditions for optimal quality were generated (e.g., WSI: 96.9 %, SME: 96.9 %, final MC: 93.9 %). Wheat dextrin solubility characteristics for moisture content, WAI and WSI were inconclusive, showing a high tendency to insoluble behavior. For expansion, lightness and SME characteristics depended on processing conditions, especially temperature. Crispness was highest at low MC (18.87 %) x high fiber content (20 %) (e.g., Nsr: 1.2-1.5/mm), whereas values were the lowest at high MC (25.70 %) x low fiber content (0 %) (e.g., Nsr: 0.5-0.7/mm). Optimal conditions were set at 12 % fiber content, 19 % feed moisture content, 130 °C and a specific feeding load of 0.146 kg/rev. This study showed that it is impossible to classify wheat dextrin as acting strictly according to soluble fiber characteristics based on extrudate characteristics.