An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products

Article Abstract:

The metabolic response to starch in cereal and legume products was evaluated by using a new in vitro method of measuring starch digestion. A specified amount of starch-containing foods were chewed by subjects and expectorated into a beaker where it was exposed to pepsin and alpha-amylase. Calculations of hydrolysis index and glycaemic index showed their correlation in cereal as well as in legume products.

Health aspects, Legumes, Cereal products, Grain products, Mastication

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Research and development regarding enzyme-resistant starch (RS) in the USA: a review

Article Abstract:

The extent of US studies on resistant starch (RS) was reviewed and included production of RS from high-amylose maize, characterization of the RS from maize by differential scanning calorimetry (DSC) and x-ray powder diffraction crystallography, formation and characterization by DSC and x-ray of RS-polar lipid complexes as well as preparation and characterization of RS from high-amylose barley.

Evaluation, Physiological aspects, Enzymes, Enzymatic analysis

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