کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7586364 | 1492047 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vivo study on the slow release of glucose in vacuum fried matrices
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: In vivo study on the slow release of glucose in vacuum fried matrices In vivo study on the slow release of glucose in vacuum fried matrices](/preview/png/7586364.png)
چکیده انگلیسی
In vitro studies have shown that vacuum frying may be an effective process to reduce starch digestibility as it may limit gelatinization; this is significant as overconsumption of starchy foods contributes to obesity and type 2 diabetes. Although in vitro studies are an instrumental tool, in vivo studies allow observation of the overall effect on a living organism. The aim of this research was to assess how in vivo starch digestibility can be reduced when frying under vacuum (9.9â¯kPa), after feeding Sprague-Dawley rats, while also understanding its relationship to in vitro starch digestibility. Results showed that vacuum-fried dough has a lower degree of gelatinization (â¼53.8%) and a maximal blood glucose level at 60â¯min (slower glycemic response) than atmospheric counterparts (â¼98.3% degree of gelatinization and maximal blood glucose level at 30â¯min). Similarly, in vitro procedures exhibited less rapidly available glucose and higher unavailable glucose fractions in vacuum-fried dough.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 432-438
Journal: Food Chemistry - Volume 245, 15 April 2018, Pages 432-438
نویسندگان
Ingrid Contardo, Manuel Villalón, Pedro Bouchon,