To investigate the impact of incorporating dietary fiber from different sources on the physicochemical properties of rice pudding, a systematic study was conducted using differential scanning calorimetry (DSC), texture profile analysis (TPA), and in vitro digestion methods to evaluate their thermal stability, texture properties, and glycemic index (GI).Results showed that extracted-source dietary fibers (polydextrose and inulin) improved the thermal stability and freeze-thaw stability of rice pudding more significantly than cereal-source dietary fibers (buckwheat, corn, and oat).Specifically, polydextrose was effective in lowering the thermal loss rate of rice pudding from 11.8% to 4.39% and enhancing its water holding capacity from 84.03% to 89.09%.Likewise, inulin reduced the thermal loss rate to 5.1% and improved the water holding capacity to 88.48%.Concerning texture, the viscosity of the samples increased with the addition of dietary fiber.Notably, cereal-source dietary fibers enhanced the chewiness and cohesiveness of the samples, while extracted-source dietary fibers resulted in a decrease in these attributes.Regarding glycemic index, the addition of each fiber type resulted in the following decreases in rice pudding's GI:buckwheat decreased it to 72.86 mg/g, corn to 66.08 mg/g, oat to 70.57 mg/g, polydextrose to 64.82 mg/g, and inulin to 65.32 mg/g, each in comparison to the original value of 78.88 mg/g.Functional fibers exhibited a more pronounced effect on blood sugar regulation.This study provided theoretical support for improving the quality of starch-based products.
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