دورية أكاديمية
Role of particle size in modulating starch digestibility and textural properties in a rye bread model system.
| العنوان: | Role of particle size in modulating starch digestibility and textural properties in a rye bread model system. |
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| المؤلفون: | Tagliasco M; Department of Agricultural, Food, Environmental and Animal Sciences, Via Sondrio 2/A, University of Udine, 33100 Udine, Italy., Font G; Food Quality and Design Group, Wageningen University, Wageningen, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands., Renzetti S; Wageningen Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands., Capuano E; Food Quality and Design Group, Wageningen University, Wageningen, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands., Pellegrini N; Department of Agricultural, Food, Environmental and Animal Sciences, Via Sondrio 2/A, University of Udine, 33100 Udine, Italy; Food Quality and Design Group, Wageningen University, Wageningen, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands. Electronic address: nicoletta.pellegrini@uniud.it. |
| المصدر: | Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114565. Date of Electronic Publication: 2024 May 28. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| مواضيع طبية MeSH: | Bread*/analysis , Starch*/chemistry , Starch*/metabolism , Secale*/chemistry , Particle Size* , Flour*/analysis , Digestion*, Food Handling/methods ; Microscopy, Confocal ; Cell Wall/chemistry |
| مستخلص: | In cereal products, the use of flour containing clusters of intact cells has been indicated as a potential strategy to decrease starch digestion. Rye possesses more uniform and thicker cell walls than wheat but its protective effect against starch digestion has not been elucidated. In this study, rye flours with three different particle sizes, large (LF) (∼1700 μm), medium (MF) (∼1200 μm), and small (SF) (∼350 μm), were used to produce model bread. The textural properties of these breads were analysed using Textural Profile Analysis (TPA). The starch digestibility of both the flour and the bread was measured using Englyst's method, while the presence of intact cell clusters was examined using Confocal Laser Scanning Microscopy (CLSM). Additionally, the disintegration of bread digesta during simulated digestion was assessed through image analysis. CLSM micrographs revealed that bread made with MF and LF retained clusters of intact cells after processing, whereas bread made with SF showed damaged cell walls. Starch digestibility in LF and MF was lower (p ≤ 0.05) than that in SF. Bread produced with MF and LF exhibited the least (p ≤ 0.05) cohesive and resilient texture, disintegrated more during digestion, and exhibited higher starch digestibility (p ≤ 0.05) than bread made with SF. These results highlight the central role of bread texture on in vitro starch digestibility. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Bread model; Cohesiveness; Confocal laser scanning microscopy; In vitro starch digestibility; Integrity of cell wall; Rye |
| المشرفين على المادة: | 9005-25-8 (Starch) |
| تواريخ الأحداث: | Date Created: 20240630 Date Completed: 20240630 Latest Revision: 20240630 |
| رمز التحديث: | 20240701 |
| DOI: | 10.1016/j.foodres.2024.114565 |
| PMID: | 38945564 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2024.114565 |