Physical quality and in vitro starch digestibility of bread as affected by addition of extracted malva nut gum

Autor:	Anchalee Srichamroen
Rok vydání:	2014
Předmět:	Nut Chemistry Starch digestive oral and skin physiology food and beverages Maltose In vitro Matrix (chemical analysis) chemistry.chemical_compound Starch solution Malva Food science Digestion Food Science
Zdroj:	LWT - Food Science and Technology. 59:486-494
ISSN:	0023-6438
Popis:	Malva nut gum (MNG) was extracted by alkaline solution. The previous studies showed that the extract had viscosity and gelling properties as well as inhibited α-amylase activity in starch solution 1.5–2.0 folds higher than that of original malva nut gum. This research was aimed to investigate the α-amylase inhibitory effect of alkaline-extracted MNG in solid food and to determine physical properties of MNG-containing bread. The scanning electron microscopy of in vitro digestibility with α-amylase of MNG-containing breads showed less porosity and more undigested starch granules remained intact with the matrix compared to control. This finding was consistent with the reduction of glucose (33–40%) and maltose (23–39%) levels compared to that of control after α-amylase digestion for 180 min in a dialysis system. The results showed that extracted MNG significantly ( p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8cfe520607517248659d167ef3478e75 https://doi.org/10.1016/j.lwt.2014.04.046 Zobrazit plný text záznamu Full Text from ScienceDirect