Effects of Processing on Dextrin, Total Starch, Dietary Fiber and Starch Digestibility in Infant Cereals |
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| Authors: | M. J. Bernal M. J. Periago G. Ros |
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| Affiliation: | Dept. of Food Technology, Human Nutrition and Food Science, Veterinary Faculty, Univ. of Murcia Address: Nutrición y Bromatología. Facultad de Veterinaria. Universidad de Murcia. Campus de Espinardo Espinardo 30.071-MURCIA(SPAIN)Tel.nr:+34968 364793/968364798 Faxnr:+34968 364798 E-mail: |
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| Abstract: | ABSTRACT: :
This study was conducted to determinate the effect of industrial processing on the carbohydrates composition and in vitro starch digestibility in 4 varieties of infant cereals, 2 gluten-free ( Growth , and Rice and carrots ) and 2 with gluten ( Mixed cereals , and Wheat ). Samples were obtained at 4 processing stages (raw, roasted, film and commercial product) and total starch (TS), free glucose (FG), dextrin, amylose, and total dietary fiber (TDF) contents were evaluated. Industrial processing caused a significant decreased in TS and amylose and a significant increase in dextrin. Infant cereals showed a higher in vitro starch digestibility index than white bread (used as a reference), being fully hydrolyzed in-between 60 to 90 min of assay. It can be concluded that regarding the source of cereal used for the manufacture, the enzymatic processing ensure a complete digestion of starch and so the glucose availability for infant nutrition, while TDF may influence colonic events without affecting glucose absorption. |
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| Keywords: | infant cereals dextrin dietary fiber starch digestibility |
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