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

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dc.coverageDOI: 10.1016/j.fochx.2024.101347
dc.creatorTorres, José D.
dc.creatorDueik, Verónica
dc.creatorContardo, Ingrid
dc.creatorCarré, David
dc.creatorBouchon, Pedro
dc.date2024
dc.date.accessioned2026-01-05T21:14:33Z
dc.date.available2026-01-05T21:14:33Z
dc.description<p>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.</p>eng
dc.identifierhttps://investigadores.uandes.cl/en/publications/51434cba-62bc-44ef-9fad-30a288a902c2
dc.identifier.urihttps://repositorio.uandes.cl/handle/uandes/66159
dc.languageeng
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourcevol.22 (2024) date: 2024-06-30 p.1-11
dc.subjectAcetic acid (PubChem CID 176)
dc.subjectBaking
dc.subjectBenzoic acid (PubChem CID: 243)
dc.subjectGelatinization
dc.subjectHydrochloric acid (PubChem CID: 313)
dc.subjectInulin
dc.subjectInulin (PubChem CID: 132932783)
dc.subjectInvertase (PubChem SID 348266890)
dc.subjectPancreatin (PubChem SID 7,980,246)
dc.subjectPepsin (PubChem CID: 17397483)
dc.subjectPolydextrose
dc.subjectPolydextrose (PubChem CID: 71306906)
dc.subjectPotassium hydroxide (PubChem CID: 14797)
dc.subjectSodium acetate 3-Hydrate (PubChem CID: 23665404)
dc.subjectStarch digestibility
dc.subjectX-ray micro-computed tomography
dc.subjectSDG 3 - Good Health and Well-being
dc.titleRelationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matriceseng
dc.typeArticleeng
dc.typeArtículospa
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