In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system (2): Protein and starch hydrolyses

Villemejane, Cindy; Denis, Sylvain; Marsset-Baglieri, Agnès; Alric, Monique; Aymard, P; Michon, Camille

doi:10.1016/j.foodchem.2015.05.050

Cited by 54 publications

(32 citation statements)

References 30 publications

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“…The importance of and the need to rapidly assess starch digestion have led to the development of in vitro starch digestion procedures (Englyst et al, 1992;Goñi et al, 1997;Woolnough et al, 2008;Sopade & Gidley, 2009;Chen & Sopade, 2013;Minekus et al, 2014;Villemejane et al, 2016). The procedures vary in simplicity, and most, if not all, can be used to classify starches as described in the study by Englyst et al (1992):…”

Section: Estimated Glycaemic Index (Egi)mentioning

confidence: 99%

Cereal processing and glycaemic response

Sopade

2016

Int J of Food Sci Tech

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Summary Cereals are processed into diverse products using techniques that range from thermal to biotechnological, with different degrees of mechanical and pressure effects, in various moisture systems. Amongst others, cereal processing gelatinises starch, influences its digestibility and modulates glycaemia, and this review concentrates on recent developments on how cereal processing conditions affect these properties. In vitro and in vivo starch digestions are discussed, so also are types of digestible starches and glycaemic indices (GIs) of cereal products. Modelling of in vitro starch digestograms and estimated GIs of processing effects are highlighted. Extrusion moisture of and fermentation time‐dependent acidity in cereal products reduce GIs, and their lipid components can enhance amylose–lipid complexation to reduce starch digestibility. Cereal types and varieties differ in starch characteristics, micronutrients, amylase inhibitors and nonstarch components. This review explores how these endogenous factors, in association with exogenous factors, can assist in combining cereal processing conditions for desirable glycaemic outcomes.

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Section: Estimated Glycaemic Index (Egi)mentioning

confidence: 99%

Cereal processing and glycaemic response

Sopade

2016

Int J of Food Sci Tech

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“…Non-starch polysaccharides as a part of dietary fibre have repeatedly been shown to reduce starch enzymatic hydrolysis by altering the structure, texture and viscosity of the digested matrix [21,[23][24][25]. Insulinotropic effects on starch digestion from a specific protein in the food matrix have been reported, but the protein's addition exhibits no clear influence on amylolysis [21,26]. The present study presents changes in digestibility of starch and fibre content after milling and baking three various wheat productsbread, biscuits and waferswhile examining a set of wheat materials with heterogeneous origin and properties.…”

Section: Introductionmentioning

confidence: 99%

Influence of technological processing of wheat grain on starch digestibility and resistant starch content

et al. 2016

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The grain of six standard wheat cultivars and one high-amylose wheat cultivar was ground and milled to produce common white flour used to prepare bread, biscuits and wafers. Changes in rapidly and slowly digestible starch (RDS and SDS), resistant starch (RS) and fibre caused by different milling and by the preparation of bakery products were observed. Depending on the milling process, RDS ranged from 28.3 to 32.4% of dry matter and SDS from 18.3 to 35.2%. The preparation of bakery products increased RDS by 30-80% to the detriment of SDS. RS comprised on average 6.6% of ground grain, 3.9% of wheat flour and 3.5, 5.9 and 1.0% of bread, biscuits and wafers, respectively. Variance amongst standard wheat cultivars was low, with only the highamylose wheat showing unique technological and nutritional properties. RS and total starch (TS) were measured using two different methods. TS determinations correlated closely, although the linear regression varied amongst the different matrices. The correlation between RS values measured by the two methods was loose, and no significant linear regression was found. The article brings new information on variability in starch digestibility in cereal products depending on wheat cultivar used for production.

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“…Dietary fiber is classified into soluble and insoluble dietary fiber. The soluble dietary fiber is mostly associated with the ability to influence post‐prandial glucose response due to its viscous nature by slowing down gastric emptying, lower rate of starch hydrolysis, slow down diffusion of starch hydrolysis products to the intestinal gastric mucosa, and reduction in glucose absorption . Insoluble dietary fiber adds bulk to diet and reduces faecal transit time …”

Section: Introductionmentioning

confidence: 99%

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

Oladiran

Emmambux

2018

Starch Stärke

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Cassava‐soy composite is extruded with grape pomace at 0, 10, and 20% addition levels. Some nutritional, functional, rheological properties, total phenolic content, and antioxidant activity of the extruded products are analyzed. Kinetics of starch digestibility show that extrusion cooking leads to a significant (p < 0.05) increase in the rate of starch digested but the addition of grape pomace lowers the rate of starch digestibility and estimated glycemic index. The water absorption capacity of composites decreases while the solubility index increases with increasing addition of grape pomace. FTIR spectra show an increase in β‐sheet formation as the addition of grape pomace increases. The composite with 20% grape pomace has the lowest viscosity and all composites exhibit a shear thinning behavior. Extrusion cooking probably leads to depolymerization of dietary fiber and redistribution of insoluble dietary fiber to soluble dietary fiber ratio. The total phenolic content and antioxidant activity of the cassava‐soy composite are significantly (p < 0.05) increased with the addition of grape pomace. The results indicate that grape pomace can be added to starch‐rich foods with extrusion cooking to produce instant products with potential health promoting properties.

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In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system (2): Protein and starch hydrolyses

Cited by 54 publications

References 30 publications

Cereal processing and glycaemic response

Cereal processing and glycaemic response

Influence of technological processing of wheat grain on starch digestibility and resistant starch content

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

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