Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours

Impact of wheat flour replacement at 34% by ternary blends of 20% teff (T), 7% chestnut (CN) and 7% chickpea flours (CP) used native and submitted to heat moisture treatment (HMT) on in vitro starch digestibility were investigated in breads thereof. During the early stages of hydrolysis (0–60 min),...

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Detalles Bibliográficos
Autores: Collar, Concha, Armero, Enrique
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/180466
Acceso en línea:http://hdl.handle.net/10261/180466
Access Level:acceso abierto
Palabra clave:Heat moisture treatment
Non-wheat flours
Blended breads
Starch hydrolysis
Starch fractions
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spelling Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat floursCollar, ConchaArmero, EnriqueHeat moisture treatmentNon-wheat floursBlended breadsStarch hydrolysisStarch fractionsImpact of wheat flour replacement at 34% by ternary blends of 20% teff (T), 7% chestnut (CN) and 7% chickpea flours (CP) used native and submitted to heat moisture treatment (HMT) on in vitro starch digestibility were investigated in breads thereof. During the early stages of hydrolysis (0–60 min), HMT breads were hydrolyzed to a smaller extent than their native counterparts depending on the flour. All samples practically reached the plateau after 120 min and approached the equilibrium percentage of starch hydrolysed C∞ to an extent higher than 99.5% in all cases. Higher and delayed resistance towards the action of digestive enzymes was provided by CP flour on HMT when incorporated to bread formulations. The lowest value for hydrolysis index corresponded to samples with thermally treated T and CP flours that reached the lowest equilibrium percentage of starch hydrolyzed C∞, and hence leading to the lowest expected glycaemic index. Maximum formation of slowly digestible starch was achieved in breads with thermally treated T and native CP flours.The authors acknowledge the Institutions Ministerio de Economía y Competitividad (MINECO) and Federación Europea de Desarrollo Regional (FEDER) for funding the Project AGL2015-63849-C2-1-RPeer reviewedSpringer NatureMinisterio de Economía y Competitividad (España)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/180466reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63849-C2-1-Rhttps://doi.org/10.1007/s00217-018-3109-1Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1804662026-05-22T06:33:51Z
dc.title.none.fl_str_mv Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours
title Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours
spellingShingle Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours
Collar, Concha
Heat moisture treatment
Non-wheat flours
Blended breads
Starch hydrolysis
Starch fractions
title_short Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours
title_full Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours
title_fullStr Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours
title_full_unstemmed Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours
title_sort Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours
dc.creator.none.fl_str_mv Collar, Concha
Armero, Enrique
author Collar, Concha
author_facet Collar, Concha
Armero, Enrique
author_role author
author2 Armero, Enrique
author2_role author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Heat moisture treatment
Non-wheat flours
Blended breads
Starch hydrolysis
Starch fractions
topic Heat moisture treatment
Non-wheat flours
Blended breads
Starch hydrolysis
Starch fractions
description Impact of wheat flour replacement at 34% by ternary blends of 20% teff (T), 7% chestnut (CN) and 7% chickpea flours (CP) used native and submitted to heat moisture treatment (HMT) on in vitro starch digestibility were investigated in breads thereof. During the early stages of hydrolysis (0–60 min), HMT breads were hydrolyzed to a smaller extent than their native counterparts depending on the flour. All samples practically reached the plateau after 120 min and approached the equilibrium percentage of starch hydrolysed C∞ to an extent higher than 99.5% in all cases. Higher and delayed resistance towards the action of digestive enzymes was provided by CP flour on HMT when incorporated to bread formulations. The lowest value for hydrolysis index corresponded to samples with thermally treated T and CP flours that reached the lowest equilibrium percentage of starch hydrolyzed C∞, and hence leading to the lowest expected glycaemic index. Maximum formation of slowly digestible starch was achieved in breads with thermally treated T and native CP flours.
publishDate 2018
dc.date.none.fl_str_mv 2018
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/180466
url http://hdl.handle.net/10261/180466
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-63849-C2-1-R
https://doi.org/10.1007/s00217-018-3109-1
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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