The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices

Ingrid Contardo, Javier Parada, Angel Leiva, Pedro Bouchon*

*Autor correspondiente de este trabajo

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

25 Citas (Scopus)

Resumen

Starch digestibility in a food matrix depends on processing conditions that may affect its physical state and microstructure. Starch gelatinization is one critical change that takes place during frying which could be affected during low-pressure processing. This study assessed the effect of vacuum frying on starch gelatinization and its in vitro digestibility. Laminated dough was made of a reconstituted blend of wheat starch (88% d.b.) and gluten (12% d.b.). Samples were fried under vacuum (6.5 kPa, Twater-boiling-point = 38 °C) or atmospheric conditions up to bubble-end point, maintaining a thermal driving force of 70 °C (Toil - Twater-boiling-point = 70 °C). Vacuum fried samples showed less starch gelatinization (28%), less rapidly available glucose (27%), and more unavailable glucose (70%) than their atmospheric counterparts (which presented 99% starch gelatinization, 40% rapidly available glucose, and 46% unavailable glucose), and the values were close to those of raw dough. These results show how vacuum processing may be used to control the degree of starch gelatinization and related digestibility.

Idioma originalInglés
Páginas (desde-hasta)353-358
Número de páginas6
PublicaciónFood Chemistry
Volumen197
DOI
EstadoPublicada - 15 abr. 2016
Publicado de forma externa

Nota bibliográfica

Publisher Copyright:
© 2015 Elsevier Ltd. All rights reserved.

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