In vitro studies have shown that vacuum frying may be an effective process to reduce starch digestibility as it may limit gelatinization; this is significant as overconsumption of starchy foods contributes to obesity and type 2 diabetes. Although in vitro studies are an instrumental tool, in vivo studies allow observation of the overall effect on a living organism. The aim of this research was to assess how in vivo starch digestibility can be reduced when frying under vacuum (9.9 kPa), after feeding Sprague-Dawley rats, while also understanding its relationship to in vitro starch digestibility. Results showed that vacuum-fried dough has a lower degree of gelatinization (∼53.8%) and a maximal blood glucose level at 60 min (slower glycemic response) than atmospheric counterparts (∼98.3% degree of gelatinization and maximal blood glucose level at 30 min). Similarly, in vitro procedures exhibited less rapidly available glucose and higher unavailable glucose fractions in vacuum-fried dough.
|Number of pages||7|
|State||Published - 15 Apr 2018|
Bibliographical noteFunding Information:
The authors would like to acknowledge the financial support of CONICYT through the Human Capital Formation Advanced Program National Doctoral Fellowship 2013 (Folio 21130468), Anillo Project ACT1105/12: Healthy food matrix design, VRI-Interdisciplinary project 103 , the School of Engineering and the Animal House from the Faculty of Biological Sciences of the Pontificia Universidad Católica de Chile , especially to Ms. Micaela Ricca and Ms. Mariana Ríos.
© 2017 Elsevier Ltd
- Glycemic response
- In vivo study
- Slow digestion
- Starch digestibility
- Unavailable glucose
- Vacuum frying