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Microstructural characteristics and gastro-small intestinal digestion in vitro of potato starch: Effects of refrigerated storage and reheating in microwave
- Colussi, Rosana, Singh, Jaspreet, Kaur, Lovedeep, Zavareze, Elessandra da Rosa, Dias, Alvaro Renato Guerra, Stewart, Robert B., Singh, Harjinder
- Food chemistry 2017 v.226 pp. 171-178
- X-radiation, cold storage, digestion, glucose, hydrolysis, pastes, potato starch, retrogradation, starch, thermal properties
- The objective of our study was to evaluate paste clarity, retrogradation (syneresis %), thermal characteristics and kinetics of glucose release during in vitro gastro-small intestinal digestion of freshly cooked and refrigerated potato starch. Freshly cooked starch pastes had a paste clarity of 71%, which decreased to 35.4% whereas syneresis (%) increased after 7days of refrigerated storage. The X-ray and thermal characteristics of native, retrograded and microwave reheated starch samples differed significantly from each other. For the freshly cooked starch pastes, ∼88% starch hydrolysis was observed at the end (150min) of digestion under simulated gastro-small intestinal conditions that decreased to ∼70% for the 7day stored pastes. The hydrolysis (%) of refrigerated pastes increased to 86% and 92% after one and two cycles of microwave reheating, respectively. These results contribute to the understanding of starch retrogradation in relation to starch digestion.