A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility

The aim of this study was to investigate the role of the plant food matrix in influencing the extent of starch gelatinisation during hydrothermal processing, and its implications for starch digestibility. Differential scanning calorimetry (DSC) was used to provide a detailed examination of the gelat...

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Bibliographic Details
Published in:Food & function 2015-12, Vol.6 (12), p.3634-3641
Main Authors: Edwards, Cathrina H, Warren, Frederick J, Campbell, Grant M, Gaisford, Simon, Royall, Paul G, Butterworth, Peter J, Ellis, Peter R
Format: Article
Language:English
Subjects:
Calorimetry, Differential Scanning
Cicer - chemistry
Digestion
Food Handling
Gelatin - chemistry
Hydrogen-Ion Concentration
Particle Size
Starch - chemistry
Triticum - chemistry
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Summary:The aim of this study was to investigate the role of the plant food matrix in influencing the extent of starch gelatinisation during hydrothermal processing, and its implications for starch digestibility. Differential scanning calorimetry (DSC) was used to provide a detailed examination of the gelatinisation behaviour of five distinct size fractions (diameters
ISSN:2042-6496
2042-650X
DOI:10.1039/c5fo00754b