Kinetics of starch digestion in sweetpotato flours from Papua New Guinean and Australian cultivars

► Time-course starch digestion in 25 cultivars of sweetpotato were investigated. ► A modified first-order kinetic model suitably describes the monophasic digestograms. ► Starch and non-starch components of the sweetpotato affect digestion. ► The functional properties of the sweetpotato flours correl...

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Veröffentlicht in:Carbohydrate polymers 2012-01, Vol.87 (1), p.461-470
Hauptverfasser: Waramboi, Joel G., Gidley, Michael J., Sopade, Peter A.
Format: Artikel
Sprache:eng
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Zusammenfassung:► Time-course starch digestion in 25 cultivars of sweetpotato were investigated. ► A modified first-order kinetic model suitably describes the monophasic digestograms. ► Starch and non-starch components of the sweetpotato affect digestion. ► The functional properties of the sweetpotato flours correlate with digestion. ► Cultivars with restricted swelling during pasting digested slowly. Twenty-five sweetpotato cultivars from Papua New Guinea (PNG) and Australia were studied for their flour digestibility properties. The cultivars displayed monophasic digestograms, and a modified first-order kinetic model adequately predicted the rate and extent of starch digestion. Flours from all the cultivars had high average glycemic index (GIavg) and glycemic load (GL). This study of starch digestion in a wide range of sweetpotato cultivars demonstrates associations and interactions of non-starch components in the flours, and their effects on starch digestibility. The presence of resistant starch (RS) in some cultivars is highlighted with respect to its potential contribution to human health and nutrition.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2011.08.007