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Modifying glucose release from high carbohydrate foods with natural polymers extracted from cereals
Author(s) -
Razzaq Hussam AA,
Sutton Kevin H,
Motoi Lidia
Publication year - 2011
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.4500
Subject(s) - starch , digestion (alchemy) , carbohydrate , food science , chemistry , particle size , polysaccharide , hydrolysis , biochemistry , chromatography
Abstract BACKGROUND: Sustained elevated blood glucose and insulin levels are linked to many health problems that may be prevented or better managed by controlling glucose availability for uptake. Glucose release from consumed starch may be altered by the processing conditions, particle size and structural features of the food, and by the addition of dietary fibres. Many approaches to lower glucose release are not suitable for all high carbohydrate foods, especially bakery products. Methods to modulate the starch digestion without compromising product quality are required. This study describes an approach to protect the granules and alter the particle size of the starch component using an extract from barley (BE). Wheat starch was suspended in the BE at different ratios and cast dried, milled to 2–3 mm particles, or finely ground to produce different particle sizes. RESULTS: The BE treatments resulted in the formation of clusters of starch granules embedded in a matrix of fibres and protein. The rate of in vitro starch digestion was decreased, and further reduction occurred when the particle size of the starch material increased. CONCLUSION: The extract provided a physical barrier that limited the starch exposure to the digestion enzymes and water that led to reduction in starch digestion and the release of glucose Copyright © 2011 Society of Chemical Industry