In Vitro Digestibility of Native and Resistant Starches: Correlation to the Change of its Rheological Properties

Mária Hódsági, Tímea Gelencsér, Szilveszter Gergely, A. Salgó

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

The broadly investigated and applied resistant starches have several health benefits: they can help, for instance, in the treatment of obesity and prevention of colon cancer; therefore, the accurate knowledge of the properties of these starches is elementary. In our study, the digestibility properties of two native starches (maize and wheat) and two resistant starches (RS2, Hi-maize™260; RS4, Fibersym™70), as well as their stoichiometric mixtures before and after cooking (at 100 °C), were investigated. Moreover, correlations were investigated between two different enzymatic methods and the rapid visco analyzer (RVA) method. Our aim was to prove strong relationship between rheological and enzymatic digestibility characteristics. To conclude the results of our measurements regarding resistant starches, it can be stated that the two resistant starches show different digestibility in raw and cooked form. After cooking, RS2 caused a linear decrease in the initially and the totally liberated glucose concentration in cooked mixtures; thus, these parameters can be predicted in the function of resistant starch addition. Additionally, we did not find any synergistic effects in the mixtures after heat treatment. Significant (p <0. 05) and strong correlations were found between enzymatic digestion and RVA methods in both cases of untreated and gelatinized starches. These results provide promising information for the prediction of in vitro digestibility from RVA results. Our results may confirm the theory that there is a relationship between the physicochemical and enzymatic digestibility properties of starches.

Original languageEnglish
Pages (from-to)1038-1048
Number of pages11
JournalFood and Bioprocess Technology
Volume5
Issue number3
DOIs
Publication statusPublished - Apr 2012

Fingerprint

resistant starch
in vitro digestibility
Starch
rheological properties
starch
enzymatic hydrolysis
cooking
digestibility
Cooking
wheat starch
corn starch
colorectal neoplasms
obesity
digestion
methodology
In Vitro Techniques
heat treatment
glucose
Insurance Benefits
prediction

Keywords

  • Cooking
  • Cross-correlation
  • Enzymatic digestion
  • Resistant starches
  • RVA

ASJC Scopus subject areas

  • Food Science
  • Process Chemistry and Technology
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering

Cite this

In Vitro Digestibility of Native and Resistant Starches : Correlation to the Change of its Rheological Properties. / Hódsági, Mária; Gelencsér, Tímea; Gergely, Szilveszter; Salgó, A.

In: Food and Bioprocess Technology, Vol. 5, No. 3, 04.2012, p. 1038-1048.

Research output: Contribution to journalArticle

Hódsági, Mária ; Gelencsér, Tímea ; Gergely, Szilveszter ; Salgó, A. / In Vitro Digestibility of Native and Resistant Starches : Correlation to the Change of its Rheological Properties. In: Food and Bioprocess Technology. 2012 ; Vol. 5, No. 3. pp. 1038-1048.
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