Starch Microstructure and Starch Hydrolysis in Barley and Oat Tempe During In Vitro Digestion

摘要: Various botanical and structural characteristics of starchy foods are considered to modify the rate starch digestion glycaemic responses in humans. The main objective study was examine impact fermented barley oat microstructure on vitro hydrolysis. A dynamic gastrointestinal model used estimate degree hydrolysis during whole grain cereal meals. Light microscopy confocal laser scanning were microstructural changes. In parallel studies, oats postprandial plasma glucose evaluated a human study. Micrographs taken experiments with grains compared micrographs boiled (undigested). Images showed that most granules degraded after 120 min digestion, whereas less degraded, even 180 min digestion. findings confirmed by faster from meal, measured as maltose generated area under curve (AUC) calculated plotted curves AUC for tempe (266 ± 33) 40 % (663 ± 8) significantly different (p < 0.007) tempe. data closely resembled AUCs terms response, mean 46 % agreement between vivo indicates potential method tool predict degradation products.