In vitro starch digestibility and in vivo glucose response of gluten?free foods and their gluten counterparts

The use of wholemeal flour and sourdough fermentation in different food matrices has received considerable attention in recent years due to its resulting health benefits. In this study, a semolina-based and a wholemeal semolina-based sourdough were prepared and added to the formulation of gnocchetti-type fresh pasta. Four types of gnocchetti were made, using semolina plus semolina-based sourdough (SS), semolina plus wholemeal semolina-based sourdough (SWS), semolina alone (S), and semolina plus wholemeal semolina (WS). The latter two were used as controls. The digestibility of starch was studied both in vitro and in vivo, and the glycemic response (GR) and glycemic load (GL) were determined. Starch digestibility, both in vivo and in vitro, was higher in wholemeal semolina than semolina pasta and the resulting GR values (mg dL−1 min−1) were also higher (2209 and 2277 for WS and SWS; 1584 and 1553 for S and SS, respectively). The use of sourdough significantly reduced the rapidly digestible starch (RDS) content and increased the inaccessible digestible starch (IDS) content. The addition of sourdough to the formulation had no effect on the GR values, but led to a reduction of the GL of the pasta. These are the first data on the GR and GL of fresh pasta made with sourdough.

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Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads

Food & Function ◽

10.1039/c3fo60505a ◽

2014 ◽

Vol 5 (3) ◽

pp. 564 ◽

Cited By ~ 46

Author(s):

Anika Wolter ◽

Anna-Sophie Hager ◽

Emanuele Zannini ◽

Elke K. Arendt

Keyword(s):

Starch Digestibility ◽

Gluten Free ◽

In Vitro Starch Digestibility ◽

Glycemic Indices

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Starch digestibility and sensory acceptance of gluten free foods prepared with tannin sorghum flour

Pesquisa Agropecuária Brasileira ◽

10.1590/s1678-3921.pab2019.v54.01205 ◽

2019 ◽

Vol 54 ◽

Author(s):

Raquel Rainier Alves Soares ◽

Christiane Mileib Vasconcelos ◽

Mariane Verônica de Oliveira ◽

Valéria Paula Rodrigues Minim ◽

Valéria Aparecida Vieira Queiroz ◽

...

Keyword(s):

Human Health ◽

Resistant Starch ◽

Starch Digestibility ◽

Gluten Free ◽

In Vitro Starch Digestibility ◽

Sensory Acceptability ◽

Sensory Acceptance ◽

Sorghum Flour ◽

Slowly Digestible Starch

Abstract: The objective of this work was to develop gluten-free cookies and savory fried pies using tannin-rich sorghum (Sorghum bicolor) flour, to evaluate their in vitro starch digestibility, and to verify how knowledge of sorghum benefits may contribute to the sensory acceptability of both products. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch were determined. Sensory acceptance was evaluated in two sessions: one without information on sorghum benefits to human health; and another where this information was presented. The resistant starch and slowly digestible starch contents of the cookies (5.07 and 16.22%, respectively) were about twice those of the savory fried pies (2.54 and 8.89%, respectively), whereas the opposite was observed for the rapidly digestible starch contents (9.89 and 19.65%, respectively). The cookies and savory fried pies were sensorially accepted, with a significant increase in the means of the sensory scores after the information on sorghum benefits was disclosed. Therefore, gluten-free cookies and savory fried pies prepared with tannin sorghum flour have a great commercial potential, shown by the good sensory acceptance and by the slowly digestible starch and resistant starch contents of these products.

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