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Effects of Processing on Dextrin, Total Starch, Dietary Fiber and Starch Digestibility in Infant Cereals
Author(s) -
Bernal M. J.,
Periago M. J.,
Ros G.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09485.x
Subject(s) - dextrin , food science , starch , chemistry , amylose , resistant starch , digestion (alchemy) , gluten , dietary fiber , wheat flour , chromatography
: This study was conducted to determinate the effect of industrial processing on the carbohydrates composition and in vitro starch digestibility in 4 varieties of infant cereals, 2 gluten‐free ( Growth , and Rice and carrots ) and 2 with gluten ( Mixed cereals , and Wheat ). Samples were obtained at 4 processing stages (raw, roasted, film and commercial product) and total starch (TS), free glucose (FG), dextrin, amylose, and total dietary fiber (TDF) contents were evaluated. Industrial processing caused a significant decreased in TS and amylose and a significant increase in dextrin. Infant cereals showed a higher in vitro starch digestibility index than white bread (used as a reference), being fully hydrolyzed in‐between 60 to 90 min of assay. It can be concluded that regarding the source of cereal used for the manufacture, the enzymatic processing ensure a complete digestion of starch and so the glucose availability for infant nutrition, while TDF may influence colonic events without affecting glucose absorption.