Conference Abstract Book

CONCLUSION Texture & Structure • Fibre ↑ → dough G′ & G″ ↑ → firmer, denser muffins • Control: airy crumb; Y10: tightly packed, dense crumb muffin → less consumer-friendly • Selected Y 2.5, Y 5, Y 7.5 for digestion studies Starch & Sugar Release • Starch: Higher in oral phase for 5–7.5% fibre; hardness + fibre → synergistic ↑ enzyme exposure • Maltose: Control > Y2.5 > Y5 > Y7.5; kinetics follow α-amylase activity • Sucrose: Higher release in high-fibre muffins → less sugar needed for same sweetness Takeaway • 5–7.5% fibre = best balance of texture and digestibility 16