Can different types of resistant starch influence the in vitro starch digestion of gluten free breads?

Journal of Cereal Science

Volumn 70, Issue , 2016, Pages 253-255

  Giuberti, Gianluca ^a   Fortunati, Paola ^a   Gallo, Antonio ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Bread; Gluten free; Glycaemic index; Resistant starch

Indexed keywords

EID: 84978152342     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.07.001     Document Type: Article

References (16)

1. AOAC, Official Methods of Analysis. seventeenth ed., 2000, Association of Official Analytical Chemists, Gaithersburg, MD.
2. Capriles, V.D., Arêas, J.A.G., Novel approaches in gluten-free breadmaking: interface between food science, nutrition, and health. Comp. Rev. Food Sci. Food Saf. 13 (2014), 871–890.
3. Dundar, A.N., Gocmen, D., Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties. Carbohydr. Polym. 97 (2013), 764–771.
4. Dupuis, J.H., Liu, Q., Yada, R.Y., Methodologies for increasing the resistant starch content of food starches: a review. Comp. Rev. Food Sci. Food Saf. 13 (2014), 1219–1234.
5. Englyst, H.N., Kingman, S.M., Cummings, J.H., Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46 (1992), 33–50.
6. Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., Masoero, F., Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chem. 175 (2015), 43–49.
7. Giuberti, G., Gallo, A., Cerioli, C., Masoero, F., In vitro starch digestion and predicted glycemic index of cereal grains commonly utilized in pig nutrition. Anim. Feed Sci. Technol. 174 (2012), 163–173.
8. Giuberti, G., Gallo, A., Masoero, F., Ferraretto, L.F., Hoffman, P.C., Shaver, R.D., Factors affecting starch utilization in large animal food production system: a review. Starch/Sta¨rke 66 (2014), 72–90.
9. Granfeldt, Y., Foods Factors Affecting Metabolic Responses to Cereal Products., 1994, University of Lund, Sweden (Ph.D. thesis).
10. Leong, Y.H., Karim, A.A., Norziah, M.H., Effect of pullulanase debranching of sago (Metroxylon sagu) starch at subgelatinization temperature on the yield of resistant starch. Starch/Stärke 59 (2007), 21–32.
11. Matos-Segura, M.E., Rosell, C.M., Chemical composition and starch digestibility of different gluten-free breads. Plant Food Hum. Nutr. 66 (2011), 224–230.
12. Miao, M., Jiang, B., Cui, S.W., Zhang, T., Jin, Z., Slowly digestible starch – a review. Crit. Rev. Food Sci. Nutr. 55 (2015), 1642–1657.
13. Murray, J.A., Celiac disease in patients with an affected member, type 1 diabetes, iron-deficiency, or osteoporosis?. Gastroenterology 128 (2005), 52–56.
14. Sajilata, M.G., Singhal, R.S., Kulkarni, P.R., Resistant starch – a review. Comp. Rev. Food Sci. Food Saf. 5 (2006), 1–17.
15. Vasanthan, T., Bhatty, R.S., Enhancement of resistant starch (RS3) in amylomaize, barley, field pea and lentil starches. Starch/Stärke 50 (1998), 286–291.
16. Wild, D., Robins, G.G., Burley, V.J., Howdle, P.D., Evidence of high sugar intake, and low fibre and mineral intake, in the gluten-free diet. Aliment. Pharmacol. Ther. 32 (2010), 573–581.