In‐vitro availability of starch in cereal products
- 1 January 1989
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 49 (4) , 499-501
- https://doi.org/10.1002/jsfa.2740490413
Abstract
The in‐vitro availability of starch in Heudebert breads and Lu biscuits was assessed. Starch digestibility increased in the order semi‐sweet biscuits, muesli, wholemeal breads, white breads, French toast, extruded crispbread. The results confirm that manufacturing conditions play a determinant role in starch availability in vitro.Keywords
This publication has 11 references indexed in Scilit:
- Insulin and glycemic responses in healthy humans to native starches processed in different ways: correlation with in vitro alpha-amylase hydrolysisThe American Journal of Clinical Nutrition, 1989
- Metabolic response to test meals containing different carbohydrate foods: 1. Relationship between rate of digestion and plasma insulin responseNutrition Research, 1988
- Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in ratsThe American Journal of Clinical Nutrition, 1988
- Glycemic index of processed wheat productsThe American Journal of Clinical Nutrition, 1987
- Slowly digested and absorbed carbohydrate in traditional bushfoods: a protective factor against diabetes?The American Journal of Clinical Nutrition, 1987
- Food processing and the glycemic indexThe American Journal of Clinical Nutrition, 1985
- Factors affecting the rate of hydrolysis of starch in legumesThe American Journal of Clinical Nutrition, 1985
- The diabetic diet, dietary carbohydrate and differences in digestibilityDiabetologia, 1982
- Relationship between rate of digestion of foods and post-prandial glycaemiaDiabetologia, 1982
- Rate of starch hydrolysis in vitro as a predictor of metabolic responses to complex carbohydrate in vivoThe American Journal of Clinical Nutrition, 1981