Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

Abstract

Summary In vitro starch digestion of five fresh and shelved white wheat breads, compositionally heterogeneous, was investigated for heterogeneities or homogeneities in digestion patterns. The breads were significantly different (P ≤ 0.05) in some chemical and functional properties. The Rapid Visco‐Analyser (RVA) revealed different pasting properties in the breads, but the breads showed monophasic starch digestograms, as there were no practical slope changes or discontinuities in the digestograms. The monophasic starch digestograms were suitably described (r2 > 0.90; P ≤ 0.05) by five starch digestion kinetic models (the modified first‐order kinetic, Peleg, Paolucci‐Jeanjean, Logistic, and Weibull), and their parameters were mainly non‐significant (P > 0.05) between the breads. The heterogeneous breads were, therefore, homogeneous in their in vitro starch digestion patterns. The study also strengthens a novel modelling approach for starch digestograms to be widely used in starch digestion research, easing inter‐laboratory comparisons.

Understanding starch digestibility of rice: a study in brown rice

“…Table 2 reports some non‐defined (ND) TLOS critical,practical , because the stationary and/or inflection point(s) from the first and/or second derivatives of the appropriate polynomial equation did not leave enough data for eqn (1) to be applied, were negative, or were higher than the highest digestion time of 120 min. in the present study (Sopade, 2021, 2022b). Hence, preliminarily, samples rbLP, rbP2, rbP8 and rbR6 exhibited monophasic starch digestograms, while samples rbHN, rbKD, rbR4, rbRB, rbSP and rbSY were possibly biphasic in starch digestion, but no samples indicated triphasic starch digestograms (Table 2).…”

“…Using the digestion parameters, the eGI values of the samples were obtained by calculating the areas under the digestograms from 0 to 120 min. (Srikaeo et al ., 2011; Sopade, 2022a, 2022b) relative to that of the white wheat bread described in Petchoo et al . (2021) to define the hydrolysis indices (HI = sample digestogram area/bread digestogram area) of the samples.…”

“…The duplicated digested starch data ( D i ) for each rice were pooled together (Forestier & Sopade, 2022; Sopade, 2022b) to plot their logarithm of slope, LOS, (ln {[ D i + 1 – D i ]/[ t i + 1 – t i ]}) against time ( t i ) of LOS, TLOS, ([ t i + 1 + t i ]/2). The plots were described by polynomial equations of orders 1–3.…”

“…The duplicated digested starch data (D i ) for each rice were pooled together (Forestier & Sopade, 2022;Sopade, 2022b) to plot their logarithm of slope, LOS, (ln…”

“…Using the digestion parameters, the eGI values of the samples were obtained by calculating the areas under the digestograms from 0 to 120 min. (Srikaeo et al, 2011;Sopade, 2022aSopade, , 2022b was calculated using eqns (5-6), and eqn (7) was used to calculate the average eGIs, eGI AVG (Sopade, 2017(Sopade, , 2022a:…”