Hydration properties of dietary fibre and resistant starch: A European collaborative study

Hydration properties related to the fibre matrix have been defined and meas ured in 19 European laboratories using common methods and the substrates: r esistant starches, pea hull, citrus pulp and apple pulp. Swelling and water retention capacity (WRC) were the major hydration properties studied The o bjective was to derive standardized methods with an included estimate of ex perimental variation ol statistical tolerance. Measurement of swelling and WRC were complemented bl measurement of water absorption and porosity. Swel ling (similar to 7 mL/g) and WRC (similar to 4 g/g) were relatively low for resistant starches and pea hull. Swelling and WRC of citrus (similar to 11 mL/g: similar to 11 g/g) and apple pulp (similar to 7 mL/g: similar to 5 g /g) were lower than expected, probably, reflecting effects of processing on matrix structure. Coefficient of variation was higher between laboratories than within laboratory. The relationship between swelling, WRC, absorption and porosity, as well as matrix effects, are discussed. (C) 2000 Academic Press.