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dc.contributor.author
Bustos Shmidt, Mariela Cecilia
dc.contributor.author
Vignola, María Belén
dc.contributor.author
Perez, Gabriela Teresa
dc.contributor.author
Leon, Alberto Edel
dc.date.available
2018-04-09T21:46:57Z
dc.date.issued
2017-09
dc.identifier.citation
Bustos Shmidt, Mariela Cecilia; Vignola, María Belén; Perez, Gabriela Teresa; Leon, Alberto Edel; In vitro digestion kinetics and bioaccessibility of starch in cereal food products; Academic Press Ltd - Elsevier Science Ltd; Journal of Cereal Science; 77; 9-2017; 243-250
dc.identifier.issn
0733-5210
dc.identifier.uri
http://hdl.handle.net/11336/41463
dc.description.abstract
The study of starch digestion in cereal-based products is essential since the extent and rate of hydrolysis affects the glycemic index associated with several food-related diseases. Besides, a unique matrix is usually studied and many variations of in vitro techniques (e.g. enzymes, pH, food:enzymes ratio) are selected, then comparison of results became difficult. The recently published INFOGEST in vitro static method with international consensus (Minekus et al., 2014) was applied to several cereal-based products to address whether it is suitable for analysis of starch hydrolysis kinetics. Bread, pasta and cookies were selected taking into account the analysis of different cereal matrixes, including gluten-free products. White bread presented the highest in vitro starch hydrolysis (87%) showing significant differences compared to gluten-free bread (76.5%). Refined flour sheeted pasta (72.6%), whole-wheat extruded pasta (92.0%) and gluten-free pasta (54.3%) showed differences in the extent and rate of hydrolysis. Cookie samples presented the lowest starch hydrolysis (∼45%). The starch availability was estimated by the dializability method, which measures the maltose equivalents dialyzed after simulating digestion. Starch dializability was 35%, 25% and 15% on average for bread, pasta and cookie samples respectively, with positive correlation with rapidly digested starch. The tested in vitro method allowed discriminating the effect of different processing techniques, product types and formulation of the three most common cereal-food matrixes in starch digestion.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press Ltd - Elsevier Science Ltd
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Bioaccessibility
dc.subject
Cereal-Food Products
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Dialyzability
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Infogest Static Method
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Starch Invitro Digestion
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
In vitro digestion kinetics and bioaccessibility of starch in cereal food products
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-04-06T13:53:54Z
dc.journal.volume
77
dc.journal.pagination
243-250
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Bustos Shmidt, Mariela Cecilia. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Vignola, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba; Argentina
dc.description.fil
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba; Argentina
dc.description.fil
Fil: Leon, Alberto Edel. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.journal.title
Journal of Cereal Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0733521017304526
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jcs.2017.08.018


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