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

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dc.catalogadorpau
dc.contributor.authorTorres, José D.
dc.contributor.authorDueik, Verónica
dc.contributor.authorContardo, Ingrid
dc.contributor.authorCarré, David
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2024-04-15T14:26:01Z
dc.date.available2024-04-15T14:26:01Z
dc.date.issued2024
dc.description.abstractIncreased 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.
dc.fechaingreso.objetodigital2024-04-15
dc.fuente.origenORCID
dc.identifier.doi10.1016/j.fochx.2024.101347
dc.identifier.issn2590-1575
dc.identifier.urihttp://dx.doi.org/10.1016/j.fochx.2024.101347
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/85117
dc.identifier.wosidWOS:001228895300001
dc.information.autorucFacultad de Matemáticas; Torres Riffo, Jose David; 0000-0001-9475-8952; 131794
dc.information.autorucEscuela de Ingeniería; Bouchon Aguirre, Pedro Alejandro; 0000-0003-2190-401X; 71999
dc.language.isoen
dc.nota.accesocontenido completo
dc.revistaFood chemistry: X
dc.rightsacceso abierto
dc.subjectPolydextrose
dc.subjectBaking
dc.subjectGelatinization
dc.subjectX-ray micro-computed tomography
dc.subjectStarch digestibility
dc.subject.ddc500
dc.subject.deweyCienciases_ES
dc.subject.ods02 Zero hunger
dc.subject.odspa02 Hambre cero
dc.titleRelationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices
dc.typeartículo
sipa.codpersvinculados131794
sipa.codpersvinculados71999
sipa.codpersvinculados1039563
sipa.trazabilidadORCID;2024-04-08
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