Document Detail


In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.
MedLine Citation:
PMID:  17661177     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.
Authors:
María Elena Sánchez-Pardo; Alicia Ortiz-Moreno; Rosalva Mora-Escobedo; Hugo Necoechea-Mondragón
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2007-07-28
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  62     ISSN:  0921-9668     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  2007 Sep 
Date Detail:
Created Date:  2007-09-12     Completed Date:  2007-11-26     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  99-105     Citation Subset:  IM    
Affiliation:
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Prolongación de Carpio, Casco de Santo Tomás, Delegación Miguel Hidalgo, México DF 11340, México. alimentoelena@hotmail.com
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MeSH Terms
Descriptor/Qualifier:
Biological Availability
Bread / analysis*
Cookery / methods*
Digestion*
Food Handling / methods
Glycemic Index*
Humans
Hydrolysis
Microwaves
Nutritive Value
Starch / classification,  metabolism*
Temperature
Time Factors
Chemical
Reg. No./Substance:
9005-25-8/Starch

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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