Torres José D, Dueik Verónica, Contardo Ingrid, Carré David, Bouchon Pedro
Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, PO Box 306, Santiago 6904411, Chile.
School of Agroindustrial Engineering, Universidad del Sinú Cartagena, Sede Plaza Colón, Avenida El Bosque, Transversal 54 N° 30-729, Cartagena 130014, Colombia.
Food Chem X. 2024 Apr 3;22:101347. doi: 10.1016/j.fochx.2024.101347. eCollection 2024 Jun 30.
Increased prevalence of diabetes prompts the development of foods with reduced starch digestibility. This study analyzed the impact of adding soluble dietary fiber (inulin-IN; polydextrose-PD) to baked gluten-starch matrices (7.5-13%) on microstructure formation and starch digestibility. IN and PD enhanced water-holding capacity, the hardness of baked matrices, and lowered water activity in the formulated matrices, potentially explaining the reduced starch gelatinization degree as IN or PD concentration increased. A maximum gelatinization decrease (26%) occurred in formulations with 13% IN. Micro-CT analysis showed a reduction in total and open porosity, which, along with the lower gelatinization degree, may account for the reduced starch digestibility. Samples with 13% IN exhibited a significantly lower rapidly available glucose fraction (8.56 g/100 g) and higher unavailable glucose fraction (87.76 g/100 g) compared to the control (34.85 g/100 g and 47.59 g/100 g, respectively). These findings suggest the potential for developing healthier, starch-rich baked foods with a reduced glycemic impact.
糖尿病患病率的上升促使人们开发淀粉消化率降低的食品。本研究分析了向烘焙面筋 - 淀粉基质（7.5 - 13%）中添加可溶性膳食纤维（菊粉 - IN；聚葡萄糖 - PD）对微观结构形成和淀粉消化率的影响。IN和PD提高了烘焙基质的持水能力、硬度，并降低了配方基质中的水分活度，这可能解释了随着IN或PD浓度增加淀粉糊化程度降低的原因。含13%IN的配方中糊化程度最大降低了26%。显微CT分析表明总孔隙率和开孔孔隙率降低，这与较低的糊化程度一起，可能是淀粉消化率降低的原因。与对照组（分别为34.85 g/100 g和47.59 g/100 g）相比，含13%IN的样品表现出显著更低的快速可利用葡萄糖分数（8.56 g/100 g）和更高的不可利用葡萄糖分数（87.76 g/100 g）。这些发现表明开发对血糖影响较小的更健康、富含淀粉的烘焙食品具有潜力。
