In vitro starch digestibility and in vivo glucose response of gelatinized potato starch in the presence of non-starch polysaccharides

2015 ◽  
Vol 67 (5-6) ◽  
pp. 415-423 ◽  
Author(s):  
Tomoko Sasaki ◽  
Itaru Sotome ◽  
Hiroshi Okadome
Keyword(s):  
Potato Starch ◽  
Starch Digestibility ◽  
Glucose Response ◽  
In Vitro Starch Digestibility

scholarly journals In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2507
Author(s):  
Simonetta Fois ◽  
Piero Pasqualino Piu ◽  
Manuela Sanna ◽  
Tonina Roggio ◽  
Pasquale Catzeddu
Keyword(s):  
Glycemic Load ◽  
Health Benefits ◽  
Starch Digestibility ◽  
Glycemic Response ◽  
In Vitro Starch Digestibility ◽  
Food Matrices ◽  
Fresh Pasta

The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina-based and a wholemeal semolina-based sourdough were prepared and added to the formulation of gnocchetti-type fresh pasta. Four types of gnocchetti were made, using semolina plus semolina-based sourdough (SS), semolina plus wholemeal semolina-based sourdough (SWS), semolina alone (S), and semolina plus wholemeal semolina (WS). The latter two were used as controls. The digestibility of starch was studied both in vitro and in vivo, and the glycemic response (GR) and glycemic load (GL) were determined. Starch digestibility, both in vivo and in vitro, was higher in wholemeal semolina than semolina pasta and the resulting GR values (mg dL−1 min−1) were also higher (2209 and 2277 for WS and SWS; 1584 and 1553 for S and SS, respectively). The use of sourdough significantly reduced the rapidly digestible starch (RDS) content and increased the inaccessible digestible starch (IDS) content. The addition of sourdough to the formulation had no effect on the GR values, but led to a reduction of the GL of the pasta. These are the first data on the GR and GL of fresh pasta made with sourdough.

In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products

2016 ◽  
Vol 7 (1) ◽  
pp. 372-379 ◽  
Author(s):  
Xin Ren ◽  
Jing Chen ◽  
Mohammad Mainuddin Molla ◽  
Chao Wang ◽  
Xianmin Diao ◽  
...  
Keyword(s):  
Human Health ◽  
Foxtail Millet ◽  
Starch Digestibility ◽  
Arid Areas ◽  
Glycemic Response ◽  
In Vitro Starch Digestibility ◽  
Potential Benefits ◽  
Semi Arid

Foxtail millet, as a leading variety in arid and semi-arid areas of Asia and Africa, can provide broad potential benefits to human health.

Potato product form impacts in vitro starch digestibility and glucose transport but only modestly impacts 24 h blood glucose response in humans

2019 ◽  
Vol 10 (4) ◽  
pp. 1846-1855 ◽  
Author(s):  
Min Li ◽  
Judy George ◽  
Stephanie Hunter ◽  
Bruce Hamaker ◽  
Richard Mattes ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Phenolic Compounds ◽  
Glucose Transport ◽  
Model Systems ◽  
Product Form ◽  
Starch Digestibility ◽  
Glucose Response ◽  
In Vitro Starch Digestibility ◽  
Potato Product

Potatoes are rich in phenolic compounds which have been reported to impact starch digestion and intestinal glucose transport in model systems through phenolic–starch interactions.

In Vitro and In Vivo Starch Digestibility and Quality of Bread Substituted with Acid and Heat‐Moisture Treated Sweet Potato Starch

2018 ◽  
Vol 70 (9-10) ◽  
pp. 1800069 ◽  
Author(s):  
Nguyen Ngoc Thanh Tien ◽  
Truong Ngoc Quynh Anh ◽  
Nguyen Thi Lan Phi ◽  
Pham Van Hung
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Starch Digestibility ◽  
Sweet Potato Starch
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