Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586364 | Food Chemistry | 2018 | 7 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ingrid Contardo, Manuel Villalón, Pedro Bouchon,