title: Microstructural characteristics and gastro-small intestinal digestion in vitro of potato starch: Effects of refrigerated storage and reheating in microwave.
abstract: The objective of our study was to evaluate paste clarity, retrogradation (syneresis %), thermal characteristics and kinetics of glucose release during in vitro gastro-small intestinal digestion of freshly cooked and refrigerated potato starch. Freshly cooked starch pastes had a paste clarity of 71%, which decreased to 35.4% whereas syneresis (%) increased after 7days of refrigerated storage. The X-ray and thermal characteristics of native, retrograded and microwave reheated starch samples differed significantly from each other. For the freshly cooked starch pastes, ∼88% starch hydrolysis was observed at the end (150min) of digestion under simulated gastro-small intestinal conditions that decreased to ∼70% for the 7day stored pastes. The hydrolysis (%) of refrigerated pastes increased to 86% and 92% after one and two cycles of microwave reheating, respectively. These results contribute to the understanding of starch retrogradation in relation to starch digestion.
authors.affiliation: Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand; Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors.forename: Rosana
authors.initials: R
authors.lastname: Colussi
authors.affiliation: Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand. Electronic address: j.x.singh@massey.ac.nz.
authors.forename: Jaspreet
authors.initials: J
authors.lastname: Singh
authors.affiliation: Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand.
authors.forename: Lovedeep
authors.initials: L
authors.lastname: Kaur
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors.forename: Elessandra da Rosa
authors.initials: ED
authors.lastname: Zavareze
authors.affiliation: Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.
authors.forename: Alvaro Renato Guerra
authors.initials: AR
authors.lastname: Dias
authors.affiliation: Institute of Natural Resources, Massey University, Palmerston North, New Zealand.
authors.forename: Robert B
authors.initials: RB
authors.lastname: Stewart
authors.affiliation: Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand.
authors.forename: Harjinder
authors.initials: H
authors.lastname: Singh
mesh_terms: D003296:Cooking; D004063:Digestion / Q000502:physiology*; D061353:Food Storage / Q000379:methods*; D007421:Intestine, Small / Q000737:chemistry*; D008872:Microwaves / Q000627:therapeutic use*; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: Gastro-small intestinal digestion in vitro; Microwave reheating; Paste structure; Potato starch; Refrigerated storage; Retrogradation