title: The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices.
abstract: Starch digestibility in a food matrix depends on processing conditions that may affect its physical state and microstructure. Starch gelatinization is one critical change that takes place during frying which could be affected during low-pressure processing. This study assessed the effect of vacuum frying on starch gelatinization and its in vitro digestibility. Laminated dough was made of a reconstituted blend of wheat starch (88% d.b.) and gluten (12% d.b.). Samples were fried under vacuum (6.5 kPa, Twater-boiling-point=38°C) or atmospheric conditions up to bubble-end point, maintaining a thermal driving force of 70°C (Toil-Twater-boiling-point=70°C). Vacuum fried samples showed less starch gelatinization (28%), less rapidly available glucose (27%), and more unavailable glucose (70%) than their atmospheric counterparts (which presented 99% starch gelatinization, 40% rapidly available glucose, and 46% unavailable glucose), and the values were close to those of raw dough. These results show how vacuum processing may be used to control the degree of starch gelatinization and related digestibility.
authors.affiliation: Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
authors.forename: Ingrid
authors.initials: I
authors.lastname: Contardo
authors.affiliation: Institute of Food Science and Technology, Universidad Austral de Chile, P.O. Box 47, Valdivia, Chile.
authors.forename: Javier
authors.initials: J
authors.lastname: Parada
authors.affiliation: Department of Physical Chemistry, Pontificia Universidad Católica de Chile, P.O. 360, Santiago 6904411, Chile.
authors.forename: Angel
authors.initials: A
authors.lastname: Leiva
authors.affiliation: Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile. Electronic address: pbouchon@ing.puc.cl.
authors.forename: Pedro
authors.initials: P
authors.lastname: Bouchon
mesh_terms: D003296:Cooking / Q000295:instrumentation / Q000379:methods*; D004063:Digestion; D005780:Gelatin / Q000737:chemistry* / Q000378:metabolism; D005983:Glutens / Q000737:chemistry* / Q000378:metabolism; D006358:Hot Temperature; D006801:Humans; D008954:Models, Biological; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D014908:Triticum / Q000737:chemistry* / Q000378:metabolism; D014618:Vacuum
chemical_list: D005983:Glutens; D005780:Gelatin; D013213:Starch
keywords: Frying; Gelatinization; In vitro digestibility; Starch; Starch digestibility; Vacuum frying