Measurement and Characterization of Dietary Starches

Rosin, P. M.; Lajolo, Franco Maria; Menezes, Elizabete Wenzel de

doi:10.1006/jfca.2002.1084

Cited by 125 publications

(146 citation statements)

References 15 publications

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“…In particular, the RS content had an inverse relationship with eGI, while RDS had positive and significant influence on eGI. Higher percentages of RDS in starch generally relate to a higher degree of starch digestion and consequently with a higher degree of eGI (Englyst et al 1999;Rosin et al 2002). eGI is related to nutritional quality of food and a product with a low GI is preferable not only in individuals with diabetes, but also in healthy individuals (Björck and Asp 1994).…”

Section: In Vitro Starch Digestibility and Expected Glycemic Indexmentioning

confidence: 99%

Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients

et al. 2016

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In this study native starches as ingredients (corn, rice, wheat, tapioca and potato) were characterized for microstructure, physicochemical, functional and thermal properties, in vitro digestibility and glycemic index. There was a significant variation in the granule shape and size distribution of the starches. Particle size monomodal (corn, tapioca, potato) and bimodal (rice, wheat) distribution was observed amongst the starches. The potato starch showed the biggest size granules while the rice showed the smallest. The examined properties and nutritional characteristics of starches were significantly different. Thermal properties were studied using Differential Scanning Calorimeter (DSC). DSC results showed that the transition temperatures (58.8-78.7°C) and enthalpies of gelatinization (2.3-8.2 J/ g) of the starches appeared to be greatly influenced by microstructure and chemical composition (e.g. resistant starch). Nutritional properties such as slowly digestible starch and expected glycemic index values followed the order: rice [ wheat [ tapioca [ corn [ potato. In particular, the highest resistant starch was recorded for potato starch.

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Section: In Vitro Starch Digestibility and Expected Glycemic Indexmentioning

confidence: 99%

Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients

et al. 2016

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“…The lipid content in the chickpea-containing pasta also followed the legume proportion used for the preparation (Table 1). The chickpea flour showed a total dietary fiber (TDF) content of 19.1 %, a value that was higher than those reported in other chickpea cultivars (14.33 %, Rosin et al, 2002;15.27 %, Saura-Calixto et al, 2000). The control pasta presented 9.73 % TDF, which is higher than that recorded in other studies for white spaghetti (2.91 %, Rosin et al, 2002;6.36 %, Saura-Calixto et al, 2000).…”

Section: Starch Hydrolysismentioning

confidence: 68%

“…The chickpea flour showed a total dietary fiber (TDF) content of 19.1 %, a value that was higher than those reported in other chickpea cultivars (14.33 %, Rosin et al, 2002;15.27 %, Saura-Calixto et al, 2000). The control pasta presented 9.73 % TDF, which is higher than that recorded in other studies for white spaghetti (2.91 %, Rosin et al, 2002;6.36 %, Saura-Calixto et al, 2000). TDF values increased as the chickpea content in the mixture (Table 1) rose to levels similar to those reported in chickpea-added pasta (9.41 %, Goñi and Valentin-Gamazo, 2003).…”

Section: Starch Hydrolysismentioning

confidence: 68%

“…Similar or somewhat higher ash levels elicit low postprandial glycemic responses due to delayed glucose absorption (Bravo et al, 1999;Jenkins et al, 1982;Tovar et al, 1992b). Total starch (TS) content in the chickpea flour (65.0 %, Table 1) was slightly higher than that reported in chickpea flour of other cultivar (59.8 %) (Rosin et al, 2002). Control spaghetti exhibited higher TS level (71.03 %) than the chickpea flour; hence, addition of chickpea flour resulted in reduced TS values compared to the control pasta (Table 1).…”

Section: Chemical Compositionmentioning

confidence: 87%

“…This pattern is in agreement with total starch levels, indicating a dilution effect by the lesser starch content of chickpea. Digestible starch in white spaghetti prepared with durum wheat flour was estimated in 71-83 % (Goñi and Valentin-Gamazo, 2003;Rosin et al, 2002), while digestible starch assessed in spaghetti containing 25 % chickpea flour was 69.9 % (Goñi and Valentin-Gamazo, 2003). The agronomic varieties of durum wheat and chickpea used in each study might be responsible of these apparent inconsistencies.…”

Section: Starch Hydrolysismentioning

confidence: 99%

See 2 more Smart Citations

PASTA ADDED WITH CHICKPEA FLOUR: CHEMICAL COMPOSITION,IN VITROSTARCH DIGESTIBILITY AND PREDICTED GLYCEMIC INDEX PASTA ADICIONADA CON HARINA DE GARBANZO: COMPOSICIÓN QUÍMICA, DIGESTIBILIDADIN VITRODEL ALMIDÓNY PREDICCIÓN DEL ÍNDICE GLUCÉMICO

Osorio-Dı́az¹,

Agama‐Acevedo²,

Mendoza-Vinalay³

et al. 2008

Ciencia y Tecnologia Alimentaria

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Pasta was prepared with of durum wheat flour mixed with chickpea flour at two different levels and its chemical composition, in vitro starch digestibility and predicted glycemic index were assessed. Protein, ash, lipid, and dietary fiber content increased while total starch decreased with the chickpea flour level in the composite pasta, all in accordance to the composition of the legume flour. Potentially available starch decreased and resistant starch (RS) increased by adding chickpea flour to the pasta. The main indigestible starch component in composite spaghetti was the fiber-associated RS, representing up to 50 % of total RS levels. The starch hydrolysis index (HI) decreased as chickpea flour in the pasta increased, reflecting the slow and low digestion of the starch in the leguminous ingredient. Predicted glycemic index was lower in spaghetti added with chickpea flour than in durum wheat-control pasta. Pasta added with chickpea flour might be a dietetic alternative for people with low-calorie requirements. ResumenSe elaboró pasta mezclando sémola de trigo con harina de garbanzo a dos niveles y se evaluó su composición química, digestibilidad del almidón in vitro y se predijo el índice glucémico. El contenido de proteína, ceniza, lípidos y fibra dietética incrementó mientras que el almidón total disminuyó con el contenido de harina de garbanzo en la pasta, esto debido a la composición de la harina de la leguminosa. El contenido de almidón disponible disminuyó y el almidón resistente (AR) incrementó con la adición de la harina de garbanzo a la pasta. El principal componente del almidón no digestible en el espagueti con harina de garbanzo fue el AR asociado a fibra, que representó más del 50 % del AR total. El índice de hidrólisis (IH) del almidón disminuyó con el incrementó del nivel de harina de garbanzo en la pasta, reflejando la baja y lenta digestión del almidón de la leguminosa. La predicción del índice glucémico fue menor en el espagueti adicionado con harina de garbanzo que la muestra control. La pasta adicionada con harina de garbanzo puede ser una alternativa dietética para personas con bajos requerimientos calóricos.

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