In vivo study on the slow release of glucose in vacuum fried matrices. (15th April 2018)

• Record Type: Journal Article
• Authors: Contardo, Ingrid; Villalón, Manuel; Bouchon, Pedro
• Is Part Of: Food chemistry. Volume 245(2018)
• Page Start: 432
• Page End: 438
• Publication Date: 2018-04-15
• Subjects: Vacuum frying -- Frying -- Gelatinization -- Glycemic response -- Starch digestibility -- Unavailable glucose -- Slow digestion -- In vivo study; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.10.118
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Hardness and water absorption capacity decreased after vacuum processing. In vivo studies revealed that vacuum fried samples have a slower glycemic response. Likewise, in vitro studies show less rapidly available and higher unavailable glucose fractions. Transit time and fecal pH were reduced in rats fed with vacuum fried samples. Abstract: In vitro studies have shown that vacuum frying may be an effective process to reduce starch digestibility as it may limit gelatinization; this is significant as overconsumption of starchy foods contributes to obesity and type 2 diabetes. Although in vitro studies are an instrumental tool, in vivo studies allow observation of the overall effect on a living organism. The aim of this research was to assess how in vivo starch digestibility can be reduced when frying under vacuum (9.9 kPa), after feeding Sprague-Dawley rats, while also understanding its relationship to in vitro starch digestibility. Results showed that vacuum-fried dough has a lower degree of gelatinization (∼53.8%) and a maximal blood glucose level at 60 min (slower glycemic response) than atmospheric counterparts (∼98.3% degree of gelatinization and maximal blood glucose level at 30 min). Similarly, in vitro procedures exhibited less rapidly available glucose and higher unavailable glucose fractions in vacuum-fried dough.