2021
DOI: 10.1590/1678-4324-75years-2021200693
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In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours

Abstract: Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), composition and in vitro digestibility of starch. Sixteen samples from Southern Brazil were procured in the market: eight dry cassava flours, six biju-type (flaked) corn flours and two biju-type cassava flours. Dry cassava flours had higher L* and lower b* values, and higher RS… Show more

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“…In contrast, as the quantity of QPM flour increased from 10% to 50%, the resistance starch increased from 19% to approximately 73%. Higher levels of slowly digestible and resistant starch in all of the samples containing QPM flour could be attributed to the higher peak viscosity measured in all of these samples (Table 3), because viscous media slows down the mobility of α‐amylase, lowering the rate of digestion (Ma et al ., 2019; Piroski et al ., 2021). Also, higher crude fat levels recorded in these flour samples could lead to the creation of an amylose–lipid complex, making starch digestion more challenging.…”
Section: Resultsmentioning
confidence: 99%
“…In contrast, as the quantity of QPM flour increased from 10% to 50%, the resistance starch increased from 19% to approximately 73%. Higher levels of slowly digestible and resistant starch in all of the samples containing QPM flour could be attributed to the higher peak viscosity measured in all of these samples (Table 3), because viscous media slows down the mobility of α‐amylase, lowering the rate of digestion (Ma et al ., 2019; Piroski et al ., 2021). Also, higher crude fat levels recorded in these flour samples could lead to the creation of an amylose–lipid complex, making starch digestion more challenging.…”
Section: Resultsmentioning
confidence: 99%