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In‐vitro availability of starch in cereal products
Author(s) -
François Patrice Le
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740490413
Subject(s) - starch , food science , in vitro , chemistry , resistant starch , biochemistry
Abstract The in‐vitro availability of starch in Heudebert breads and Lu biscuits was assessed. Starch digestibility increased in the order semi‐sweet biscuits, muesli, wholemeal breads, white breads, French toast, extruded crispbread. The results confirm that manufacturing conditions play a determinant role in starch availability in vitro .