期刊
FOOD CHEMISTRY
卷 263, 期 -, 页码 201-207出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.04.075
关键词
Antioxidants; Gluten-free pasta; Microstructure; Starch; Simulated digestion
资金
- SIP-IPN
- COFAA-IPN
- EDI-IPN
- CONACYT
- BEIFI
The microstructure of cooked gluten-free pasta depends on the ingredients used, and this microstructure affects the starch hydrolysis (SH), the release of phenolic compounds (PC) and their antioxidant capacity (AC). The aim of this study was to evaluate the SD and bioaccessibility of PC during in vitro gastrointestinal digestion of gluten-free pasta and its relationship with the microstructure. The highest SH was during the intestinal phase (approximate to 60%), but pasta with the highest content of unripe plantain and chickpea presented the lowest release of PC (approximate to 60%). The insoluble dietary fibre could be responsible (approximate to 12.5%) for these effects. The cooked pasta showed high AC in the intestinal phase. Regions with gelatinized starch granules in a less dense protein network and other regions with intact or swollen granules surrounded by a protein network were observed. The starch digestion and bioaccessibility of PC were related to the structure of the matrix.
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