Occurrence of a âvery slowly digestibleâ starch fraction in different whole or dehulled cereal foods

C. Icard-VerniÃ¨re; C. Mouquet-Rivier; D. Rablat; C. Moreau

Occurrence of a âvery slowly digestibleâ starch fraction in different whole or dehulled cereal foods

In: Dietary fibre: new frontiers for food and health

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C. Icard-VerniÃ¨re

C. Icard-VerniÃ¨re Institut de Recherche pour le DÃ©veloppement, UMR 204 PrÃ©vention des Malnutritions et des Pathologies AssociÃ©es, 911 Avenue Agropolis, 34094 Montpellier cedex 5, France; christele.verniere@ird.fr

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C. Mouquet-Rivier

C. Mouquet-Rivier Institut de Recherche pour le DÃ©veloppement, UMR 204 PrÃ©vention des Malnutritions et des Pathologies AssociÃ©es, 911 Avenue Agropolis, 34094 Montpellier cedex 5, France; christele.verniere@ird.fr

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D. Rablat

D. Rablat Institut de Recherche pour le DÃ©veloppement, UMR 204 PrÃ©vention des Malnutritions et des Pathologies AssociÃ©es, 911 Avenue Agropolis, 34094 Montpellier cedex 5, France; christele.verniere@ird.fr

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C. Moreau

C. Moreau Institut de Recherche pour le DÃ©veloppement, UMR 204 PrÃ©vention des Malnutritions et des Pathologies AssociÃ©es, 911 Avenue Agropolis, 34094 Montpellier cedex 5, France; christele.verniere@ird.fr

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Type:: Chapter

Pages:: 351â362

DOI:: https://doi.org/10.3920/978-90-8686-692-2_025

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Food starch can be classified in different fractions according to their nutritional importance: rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). The aim of this study was to check the equation: RDS+SDS+RS=TS (total starch) using a slightly modified Englystâs method, for different cereal foods analysed âas eatenâ: corn flakes, gruels prepared with millet (Pennisetum glaucum) either whole, or after partial or total dehulling, and cooked brown, half-brown and white rice. The resistant starch contents were low, 2.9 g/100 g DM in the corn flakes, and less than 1 g/100 g DM in the other foods. The sum of RDS, SDS and RS reached about 95% of TS in the corn flakes, while in the other foods, it reached only around 64 g/100 g of TS in gruels prepared with millet that was either dehulled or not; and respectively 52.0, 56.7 and 64.2 g/100 g of TS in the cooked brown, half-brown and white rice. Kinetics of starch hydrolysis over a period of 23 hours showed that in corn flakes, the hydrolysis of the starch fraction was complete after about 120 min, while in millet gruels, whatever the dehulling ratio, the maximum digestible starch content reached about 68% of TS after 180 min of hydrolysis, and remained stable thereafter. In the cooked rice, maximum digestible starch content increased slowly over a period of 360 min to reach maximum values of 71.6, 87.2 and 97.0% in the brown, half-brown and white rice respectively, and remained stable thereafter. These results indicate that foods, and particularly whole products, contain a non-negligible proportion of starch that could be âvery slowly digestibleâ. In millet gruels, a large fraction of non-hydrolysed starch remains after a long digestion period, suggesting a strong effect of the food matrix.

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Dietary fibre: new frontiers for food and health

E-Book ISBN:: 9789086866922

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2010

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- Life Sciences

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Occurrence of a âvery slowly digestibleâ starch fraction in different whole or dehulled cereal foods

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Dietary fibre: new frontiers for food and health

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Occurrence of a âvery slowly digestibleâ starch fraction in different whole or dehulled cereal foods