Abstract：
:Starch digestibility in a food matrix depends on processing conditions that may affect its physical state and microstructure. Starch gelatinization is one critical change that takes place during frying which could be affected during low-pressure processing. This study assessed the effect of vacuum frying on starch gelatinization and its in vitro digestibility. Laminated dough was made of a reconstituted blend of wheat starch (88% d.b.) and gluten (12% d.b.). Samples were fried under vacuum (6.5 kPa, Twater-boiling-point=38°C) or atmospheric conditions up to bubble-end point, maintaining a thermal driving force of 70°C (Toil-Twater-boiling-point=70°C). Vacuum fried samples showed less starch gelatinization (28%), less rapidly available glucose (27%), and more unavailable glucose (70%) than their atmospheric counterparts (which presented 99% starch gelatinization, 40% rapidly available glucose, and 46% unavailable glucose), and the values were close to those of raw dough. These results show how vacuum processing may be used to control the degree of starch gelatinization and related digestibility.
journal_name
Food Chemjournal_title
Food chemistryauthors
Contardo I,Parada J,Leiva A,Bouchon Pdoi
10.1016/j.foodchem.2015.10.028subject
Has Abstractpub_date
2016-04-15 00:00:00pages
353-8issue
Pt Aeissn
0308-8146issn
1873-7072pii
S0308-8146(15)30028-5journal_volume
197pub_type
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