title: Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients.
abstract: In this study native starches as ingredients (corn, rice, wheat, tapioca and potato) were characterized for microstructure, physicochemical, functional and thermal properties, in vitro digestibility and glycemic index. There was a significant variation in the granule shape and size distribution of the starches. Particle size monomodal (corn, tapioca, potato) and bimodal (rice, wheat) distribution was observed amongst the starches. The potato starch showed the biggest size granules while the rice showed the smallest. The examined properties and nutritional characteristics of starches were significantly different. Thermal properties were studied using Differential Scanning Calorimeter (DSC). DSC results showed that the transition temperatures (58.8-78.7 °C) and enthalpies of gelatinization (2.3-8.2 J/g) of the starches appeared to be greatly influenced by microstructure and chemical composition (e.g. resistant starch). Nutritional properties such as slowly digestible starch and expected glycemic index values followed the order: rice > wheat > tapioca > corn > potato. In particular, the highest resistant starch was recorded for potato starch.
authors.affiliation: Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy.
authors.forename: Annalisa
authors.initials: A
authors.lastname: Romano
authors.affiliation: Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA UK.
authors.forename: Alan
authors.initials: A
authors.lastname: Mackie
authors.affiliation: Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy.
authors.forename: Federica
authors.initials: F
authors.lastname: Farina
authors.affiliation: Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy.
authors.forename: Maria
authors.initials: M
authors.lastname: Aponte
authors.affiliation: Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy.
authors.forename: Fabrizio
authors.initials: F
authors.lastname: Sarghini
authors.affiliation: Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy ; Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy.
authors.forename: Paolo
authors.initials: P
authors.lastname: Masi
keywords: Expected glycemic index; Food structure; Functional properties; Physicochemical properties; Resistant starches; Starch