Microstructure of starch-based meals with either palm or soybean oils alter in vitro starch digestibility with no major effects on glycaemic responses

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dc.catalogadoraba
dc.contributor.authorBravo, Carolina
dc.contributor.authorSantos Martín, José Luis
dc.contributor.authorCastillo, Gabriel
dc.contributor.authorOlivares, Gabriela
dc.contributor.authorParada, Javier
dc.date.accessioned2024-01-17T19:36:05Z
dc.date.available2024-01-17T19:36:05Z
dc.date.issued2019
dc.description.abstractGlycaemic response (GR) to starch-based meals depends on their food composition and microstructure. We studied the effect of palm and soybean oils on the microstructure of a solid starch-oil-gluten matrix, on the starch gelatinisation and in vitro digestibility. Additionally, a pilot cross-over study was carried out to assess GR after eating gelatinised starch/gluten-based foods with the addition of either palm or soybean oil in 8 young non-diabetic female volunteers (ISRCTN39636850). Both types of foods generated similar starch gelatinisation temperature. Starch/gluten-based food with soybean oil had rougher microstructure compared to food with palm oil, showing a higher initial and lower final in vitro digestion. Administration of starch/gluten-based meals with either palm or soybean oils to volunteers show very similar postprandial glucose or insulin responses. In conclusion, differences in fatty acid composition changes food microstructure and in vitro starch digestibility, with no major effects on glycaemic responses in female volunteers.
dc.fechaingreso.objetodigital2024-01-19
dc.format.extent10 páginas
dc.fuente.origenORCID-ene24
dc.identifier.doi10.1080/09637486.2019.1693521
dc.identifier.eissn1465-3478
dc.identifier.issn0963-7486
dc.identifier.pubmedidMEDLINE:31746260
dc.identifier.scopusid2-s2.0-85075483465
dc.identifier.urihttps://doi.org/10.1080/09637486.2019.1693521
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/80572
dc.identifier.wosidWOS:000498356900001
dc.information.autorucEscuela de Medicina; Santos Martín, José Luis; 0000-0003-2895-0369; 1005923
dc.issue.numero5
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final613
dc.pagina.inicio604
dc.revistaInternational Journal Of Food Sciences And Nutrition
dc.rightsacceso restringido
dc.subjectStarch digestion
dc.subjectFoodmicrostructure
dc.subjectGly-caemic response
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.subject.ods03 Good Health and Well-being
dc.subject.ods02 Zero Hunger
dc.subject.odspa03 Salud y bienestar
dc.subject.odspa02 Hambre cero
dc.titleMicrostructure of starch-based meals with either palm or soybean oils alter in vitro starch digestibility with no major effects on glycaemic responses
dc.typeartículo
dc.volumen71
sipa.codpersvinculados1005923
sipa.indexWos
sipa.indexScopus
sipa.indexPubmed
sipa.trazabilidadORCID;2024-01-08
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