Browsing by Author "Carré, David"

Now showing 1 - 3 of 3
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    Dynamics of simultaneous and imitative bodily coordination in trust and distrust
    (2018) Cornejo Alarcón, Carlos; Hurtado León, Esteban Andrés; Cuadros Parada, Ivette Zamara; Torres Araneda, Alejandra; Paredes Mayor, Javiera Andrea; Olivares, Himmbler; Carré, David; Robledo, Juan P.
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    Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices
    (MDPI, 2019) Torres González, José David; Dueik González, Verónica Paula; Carré, David; Bouchon Aguirre, Pedro Alejandro
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    Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices
    (2024) Torres, José D.; Dueik, Verónica; Contardo, Ingrid; Carré, David; Bouchon Aguirre, Pedro Alejandro
    Increased prevalence of diabetes prompts the development of foods with reduced starch digestibility. This study analyzed the impact of adding soluble dietary fiber (inulin-IN; polydextrose-PD) to baked gluten-starch matrices (7.5–13%) on microstructure formation and in vitro starch digestibility. IN and PD enhanced water-holding capacity, the hardness of baked matrices, and lowered water activity in the formulated matrices, potentially explaining the reduced starch gelatinization degree as IN or PD concentration increased. A maximum gelatinization decrease (26%) occurred in formulations with 13% IN. Micro-CT analysis showed a reduction in total and open porosity, which, along with the lower gelatinization degree, may account for the reduced in vitro starch digestibility. Samples with 13% IN exhibited a significantly lower rapidly available glucose fraction (8.56 g/100 g) and higher unavailable glucose fraction (87.76 g/100 g) compared to the control (34.85 g/100 g and 47.59 g/100 g, respectively). These findings suggest the potential for developing healthier, starch-rich baked foods with a reduced glycemic impact.