Observational analysis assessed glycemic index reduction and structural stability in sweet potato starch gels, highlighting chitosan and xanthan gum's roles.
To develop sweet potato starch (SPS) gels with high stability and a low estimated glycemic index (eGI), effects of xanthan gum (XG), carboxymethyl cellulose (CMC), chitosan (CHI), microcrystalline cellulose (MCC), and polydextrose (PDX) on the structure, rheological properties, moisture distribution, and in vitro digestibility of SPS gels were investigated. Rheological analysis revealed a significantly reduced z′ value of XG, CMC, CHI, and MCC, while it revealed an increased K value of fresh SPS gels, suggesting stable network formation. Fourier transform infrared (FTIR) spectra demonstrated that CHI presented the highest R1047/1022 value (1.80) and the lowest R1022/995 value (0.43) after retrogradation, followed by XG, suggesting more ordered structures. CHI yielded the lowest eGI (50.54) in retrograded gels, whereas XG led to a lower eGI in both fresh (55.34) and retrograded (54.17) states. This difference might be attributed to electrostatic interactions and hydrogen bonding between CHI and SPS, as well as strong hydrogen bonds between XG and SPS. These findings highlight CHI and XG as promising choices for designing functional starch-based foods.
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Hussain et al. (2025) studied this question.
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