Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices

José D. Torres, Verónica Dueik, Ingrid Contardo, David Carré, Pedro Bouchon*

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

Resumen

Increased prevalence of diabetes prompts the development of foods with reduced starch digestibility. This study analyzed the impact of adding soluble dietary fiber (inulin-IN; polydextrose-PD) to baked gluten-starch matrices (7.5–13%) on microstructure formation and in vitro starch digestibility. IN and PD enhanced water-holding capacity, the hardness of baked matrices, and lowered water activity in the formulated matrices, potentially explaining the reduced starch gelatinization degree as IN or PD concentration increased. A maximum gelatinization decrease (26%) occurred in formulations with 13% IN. Micro-CT analysis showed a reduction in total and open porosity, which, along with the lower gelatinization degree, may account for the reduced in vitro starch digestibility. Samples with 13% IN exhibited a significantly lower rapidly available glucose fraction (8.56 g/100 g) and higher unavailable glucose fraction (87.76 g/100 g) compared to the control (34.85 g/100 g and 47.59 g/100 g, respectively). These findings suggest the potential for developing healthier, starch-rich baked foods with a reduced glycemic impact.

Idioma originalInglés
Número de artículo101347
Páginas (desde-hasta)1-11
Número de páginas11
PublicaciónFood Chemistry: X
Volumen22
DOI
EstadoPublicada - 30 jun. 2024

Nota bibliográfica

© 2024 The Authors. Published by Elsevier Ltd.

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