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

• Published in: CYTA: journal of food Vol. 18; no. 1; pp. 670 - 674
• Main Authors: Venema, Koen, Verhoeven, Jessica, Surono, Ingrid S., Waspodo, Priyo, Simatupang, Abraham, Kusuma, Pratiwi D.
• Format: Journal Article
• Language: English
• Published: Taylor & Francis 01-01-2020; Taylor & Francis Group
• Subjects: almidón; concentraciones plasmáticas de glucosa; diabetes; digestibilidad in vitro; glycemic response; in vitro digestibility; in vitro GI tract model; modelo de tracto gastrointestinal in vitro; plasma glucose concentrations; respuesta glucémica; starch; Taro
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476337.2020.1829073

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
T
NO dynamic, computer-controlled
i
n-vitro
m
odel 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.