Document Detail

Food microstructure and starch digestion.
MedLine Citation:
PMID:  23722096     Owner:  NLM     Status:  In-Data-Review    
Microstructural characteristics of starch-based natural foods such as parenchyma or cotyledon cell shape, cell size and composition, and cell wall composition play a key role in influencing the starch digestibility during gastrointestinal digestion. The stability of cell wall components and the arrangement of starch granules in the cells may affect the free access of amylolytic enzymes during digestion. Commonly used food processing techniques such as thermal processing, extrusion cooking, and post-cooking refrigerated storage alter the physical state of starch (gelatinization, retrogradation, etc.) and its digestibility. Rheological characteristics (viscosity) of food affect the water availability during starch hydrolysis and, consequently, the absorption of digested carbohydrates in the gastrointestinal tract. The nonstarch ingredients and other constituents present in food matrix, such as proteins and lipids interact with starch during processing, which leads to an alteration in the overall starch digestibility and physicochemical characteristics of digesta. Starch digestibility can be controlled by critically manipulating the food microstructure, processing techniques, and food composition.
Jaspreet Singh; Lovedeep Kaur; Harjinder Singh
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Advances in food and nutrition research     Volume:  70     ISSN:  1043-4526     ISO Abbreviation:  Adv. Food Nutr. Res.     Publication Date:  2013  
Date Detail:
Created Date:  2013-05-31     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9001271     Medline TA:  Adv Food Nutr Res     Country:  United States    
Other Details:
Languages:  eng     Pagination:  137-79     Citation Subset:  IM    
Copyright Information:
Copyright © 2013 Elsevier Inc. All rights reserved.
Riddet Institute, Massey University, Palmerston North, New Zealand. Electronic address:
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