Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices.
Food Chem X
; 22: 101347, 2024 Jun 30.
Article
in En
| MEDLINE
| ID: mdl-38623503
ABSTRACT
Increased prevalence of diabetes prompts the development of foods with reduced starch digestibility. This study analyzed the impact of adding soluble dietary fiber (inulin-IN; polydextrose-PD) to baked gluten-starch matrices (7.5-13%) on microstructure formation and in vitro starch digestibility. IN and PD enhanced water-holding capacity, the hardness of baked matrices, and lowered water activity in the formulated matrices, potentially explaining the reduced starch gelatinization degree as IN or PD concentration increased. A maximum gelatinization decrease (26%) occurred in formulations with 13% IN. Micro-CT analysis showed a reduction in total and open porosity, which, along with the lower gelatinization degree, may account for the reduced in vitro starch digestibility. Samples with 13% IN exhibited a significantly lower rapidly available glucose fraction (8.56 g/100 g) and higher unavailable glucose fraction (87.76 g/100 g) compared to the control (34.85 g/100 g and 47.59 g/100 g, respectively). These findings suggest the potential for developing healthier, starch-rich baked foods with a reduced glycemic impact.
Acetic acid (PubChem CID 176); Baking; Benzoic acid (PubChem CID: 243); Gelatinization; Hydrochloric acid (PubChem CID: 313); Inulin; Inulin (PubChem CID: 132932783); Invertase (PubChem SID 348266890); Pancreatin (PubChem SID 7,980,246); Pepsin (PubChem CID: 17397483); Polydextrose; Polydextrose (PubChem CID: 71306906); Potassium hydroxide (PubChem CID: 14797); Sodium acetate 3-Hydrate (PubChem CID: 23665404); Starch digestibility; X-ray micro-computed tomography
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Food Chem X
Year:
2024
Document type:
Article
Affiliation country:
Chile