Differential glucose bioaccessibility from native and modified taro-starches in the absence or presence of beet juice

Koen Venema*, Jessica Verhoeven, Ingrid S. Surono, Priyo Waspodo, Abraham Simatupang, Pratiwi D. Kusuma

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Web of Science)

Abstract

The speed of starch-digestion defines peak blood-glucose concentrations. Slow digestion is beneficial for diabetic individuals. To investigate the effects on blood-glucose it is important to be able to predict the amount of digestible starch. Therefore, the aim of this study was to compare the digestibility of different starches in a validatedin-vitromodel of the upper gastrointestinal (GI) tract. Digestion was performed in theTNO dynamic, computer-controlledin-vitromodel of the upper GI-tract (TIM-1). Release of glucose was measured over time. Products tested were taro-flour, native-, and modified taro-starch. The latter two were also tested with beet-juice adsorbed. These were compared to wheat-flour and a glucose-solution. Modified taro-starch showed a similar glucose-bioaccessibility as wheat-flour (81-83%), while the other products tested had a lower bioaccessibility (60-75%). Adsorption of beet-juice affected digestibility of the modified taro-starch, but not the native-starch. Taro-based products can be used to lower plasma glucose concentrations in diabetic individuals.

Original languageEnglish
Pages (from-to)670-674
Number of pages5
JournalCyTA-Journal of Food
Volume18
Issue number1
DOIs
Publication statusPublished - 1 Jan 2020

Keywords

  • Taro
  • starch
  • in vitrodigestibility
  • in vitroGI tract model
  • plasma glucose concentrations
  • glycemic response
  • diabetes
  • RESISTANT STARCH
  • VITRO
  • MANAGEMENT
  • DIGESTION
  • MODEL
  • MICROBIOME
  • METAGENOME

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