title: Comparison of starch digestibility of a blended food prepared with and without extrusion cooking.
abstract: OBJECTIVE
  To compare starch digestibility from a maize-soy blended food with and without extrusion cooking.
  
  
  METHODS
  Resistant starch, soluble and insoluble dietary fibres were measured in vitro before and after extrusion. Starch digestibility was assessed in 8 volunteers who took, in a randomised order, a test meal with either 100 g extruded (EF) or non-extruded (NEF) blended flour cooked 15 min at 80 degrees C in 500 ml of water.
  
  
  METHODS
  Research ward for healthy volunteers.
  
  
  METHODS
  Healthy volunteers.
  
  
  METHODS
  Starch digestibility was measured by 13C enrichment of breath samples for 8 h. Breath H2 concentration was measured during 12 h to assess bacterial fermentation in the colon. Volunteers reported hunger on a visual scale every hour for 8 h.
  
  
  RESULTS
  In vitro resistant starch, soluble and insoluble dietary fibers were higher in NEF than in EF (5.4 vs 1.1, 0.7 vs 0.5, and 13.3 vs 10.4% dw respectively). In vivo, the area under curve (AUC) for 13CO2 excretion during 8 h was not significantly different for NEF and EF (10.3+/-1.3 vs 9.1+/-0.5 mmol/min, respectively). AUC for H2 excretion during 12 h was significantly higher for EF than for NEF (26.9+/-5.6 vs 14.1+/-4.7 mL, P<0.05). AUC for satiety was marginally higher with EF (12.6+/-1.6) than for NEF (10.0+/-2.1) (P=0.06).
  
  
  CONCLUSIONS
  Extrusion cooking does not seem to substantially improve blended foods digestibility. Extrusion of high fibre flours may promote carbohydrate fermentation in the colon and increase satiety.
authors.affiliation: Institut Scientifique et Technique de la Nutrition et de l'Alimentation, Conservatoire National des Arts et Métiers, Paris, France.
authors.forename: S
authors.initials: S
authors.lastname: Méance
authors.forename: L
authors.initials: L
authors.lastname: Achour
authors.forename: A
authors.initials: A
authors.lastname: Briend
mesh_terms: D000328:Adult; D003106:Colon / Q000378:metabolism; D004040:Dietary Carbohydrates / Q000378:metabolism*; D004063:Digestion; D005260:Female; D005285:Fermentation; D005511:Food Handling; D006358:Hot Temperature; D006801:Humans; D008297:Male; D012995:Solubility; D013025:Glycine max; D013213:Starch / Q000378:metabolism*; D003313:Zea mays
chemical_list: D004040:Dietary Carbohydrates; D013213:Starch