Effects of processing on dextrin, total starch, dietary fiber and starch digestibility in infant cereals

This study was conducted to determinate the effect of industrial processing on the carbohydrates composition and in vitro starch digestibility in 4 varieties of infant cereals, 2 gluten-free (Growth, and Rice and carrots) and 2 with gluten (Mixed cereals, and Wheat). Samples were obtained at 4 processing stages (raw, roasted, film and commercial product) and total starch (TS), free glucose (FG), dextrin, amylose, and total dietary fiber (TDF) contents were evaluated. Industrial processing caused a significant decreased in TS and amylose and a significant increase in dextrin. Infant cereals showed a higher in vitro starch digestibility index than white bread (used as a reference), being fully hydrolyzed in-between 60 to 90 min of assay. It can be concluded that regarding the source of cereal used for the manufacture, the enzymatic processing ensure a complete digestion of starch and so the glucose availability for infant nutrition, while TDF may influence colonic events without affecting glucose absorption.