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

Venema, Koen and Verhoeven, Jessica and Surono, Ingrid S. and Waspodo, Priyo and Simatupang, Abraham and Kusumo, Pratiwi Dyah (2020) Differential glucose bioaccessibility from native and modified taro-starches in the absence or presence of beet juice. Journal of Food, 18 (1). pp. 670-674.

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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 validated in-vitro model of the upper gastrointestinal (GI) tract. Digestion was performed in the TNO dynamic, computer-controlled in-vitro model 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 tarostarch, but not the native-starch. Taro-based products can be used to lower plasma glucose concentrations in diabetic individuals.

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