In vivo study on the slow release of glucose in vacuum fried matrices

Ingrid Contardo, Manuel Villalón, Pedro Bouchon*

*Autor correspondiente de este trabajo

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

7 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)432-438
Número de páginas7
PublicaciónFood Chemistry
Volumen245
DOI
EstadoPublicada - 15 abr. 2018
Publicado de forma externa

Nota bibliográfica

Publisher Copyright:
© 2017 Elsevier Ltd

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