Heat damage and in vitro starch digestibility of puffed wheat kernels

被引：21
作者：
Cattaneo, Stefano [1 ]
Hidalgo, Alyssa [1 ]
Masotti, Fabio [1 ]
Stuknyte, Milda [1 ]
Brandolini, Andrea [2 ]
De Noni, Ivano [1 ]
机构：
[1] Univ Milan, Dipartimento Sci Alimenti Nutr & Ambiente, I-20133 Milan, Italy
[2] Consiglio Ric & Sperimentaz Agr, Unita Ric Selez Cereali & Valorizzaz Varieta CRA, I-26866 San Angelo Lodigiano, LO, Italy
来源：
FOOD CHEMISTRY | 2015年 / 188卷
关键词：
Antioxidant capacity; Bread wheat; Einkorn; Hydroxymethylfurfural; In vitro digestion; Pyrraline; BREAKFAST CEREALS; MAILLARD REACTION; PUFFING PROCESS; EINKORN; DURUM; ULTRASTRUCTURE; ACRYLAMIDE; DIGESTION; PRODUCTS; INDEXES;
D O I：
10.1016/j.foodchem.2015.05.019
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of processing conditions on heat damage, starch digestibility, release of advanced glycation end products (AGEs) and antioxidant capacity of puffed cereals was studied. The determination of several markers arising from Maillard reaction proved pyrraline (PYR) and hydroxymethylfurfural (HMF) as the most reliable indices of heat load applied during puffing. The considerable heat load was evidenced by the high levels of both PYR (57.6-153.4 mg kg(-1) dry matter) and HMF (13-51.2 mg kg(-1) dry matter). For cost and simplicity, HMF looked like the most appropriate index in puffed cereals. Puffing influenced starch in vitro digestibility, being most of the starch (81-93%) hydrolyzed to maltotriose, maltose and glucose whereas only limited amounts of AGEs were released. The relevant antioxidant capacity revealed by digested puffed kernels can be ascribed to both the new formed Maillard reaction products and the conditions adopted during in vitro digestion. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：286 / 293
页数：8
相关论文
共 40 条
  • [1] Effect of thermal processing and storage on digestibility of starch in whole wheat grains
    Alsaffar, Ayten Aylin
    [J]. JOURNAL OF CEREAL SCIENCE, 2010, 52 (03) : 480 - 485
  • [2] Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
    Alvarez-Jubete, L.
    Wijngaard, H.
    Arendt, E. K.
    Gallagher, E.
    [J]. FOOD CHEMISTRY, 2010, 119 (02) : 770 - 778
  • [3] Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures
    Ameur, Lamia Ait
    Mathieu, Odile
    Lalanne, Valerie
    Trystram, Gilles
    Birlouez-Aragon, Ines
    [J]. FOOD CHEMISTRY, 2007, 101 (04) : 1407 - 1416
  • [4] Antioxidant properties of wheat mill streams
    Aprodu, Iuliana
    Banu, Iuliana
    [J]. JOURNAL OF CEREAL SCIENCE, 2012, 56 (02) : 189 - 195
  • [5] The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay
    Benzie, IFF
    Strain, JJ
    [J]. ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) : 70 - 76
  • [6] Bhatty RS, 1996, CEREAL CHEM, V73, P75
  • [7] Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp monococcum) whole meal flour
    Brandolini, Andrea
    Hidalgo, Alyssa
    Moscaritolo, Salvatore
    [J]. JOURNAL OF CEREAL SCIENCE, 2008, 47 (03) : 599 - 609
  • [8] Nutritional evaluation of carbohydrates in the Spanish diet: Non-starch polysaccharides and in vitro starch digestibility of breads and breakfast products
    Bravo, L
    Englyst, HN
    Hudson, GJ
    [J]. FOOD RESEARCH INTERNATIONAL, 1998, 31 (02) : 129 - 135
  • [9] Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies
    Capuano, Edoardo
    Ferrigno, Antonella
    Acampa, Iolanda
    Serpen, Arda
    Acar, Ozge C.
    Gokmen, Vural
    Fogliano, Vincenzo
    [J]. FOOD RESEARCH INTERNATIONAL, 2009, 42 (09) : 1295 - 1302
  • [10] Study of the puffing process of amaranth seeds by dielectric spectroscopy
    Castro-Giraldez, M.
    Fito, P. J.
    Prieto, J. M.
    Andres, A.
    Fito, P.
    [J]. JOURNAL OF FOOD ENGINEERING, 2012, 110 (02) : 298 - 304
1234