Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients
Open accessAbstract
In this study native starches as ingredients (corn, rice, wheat, tapioca and potato) were characterized for microstructure, physicochemical, functional and thermal properties, in vitro digestibility and glycemic index. There was a significant variation in the granule shape and size distribution of the starches. Particle size monomodal (corn, tapioca, potato) and bimodal (rice, wheat) distribution was observed amongst the starches. The potato starch showed the biggest size granules while the rice showed the smallest. The examined properties and nutritional characteristics of starches were significantly different. Thermal properties were studied using Differential Scanning Calorimeter (DSC). DSC results showed that the transition temperatures (58.8-78.7 °C) and enthalpies of gelatinization (2.3-8.2 J/g) of the starches appeared to be greatly influenced by microstructure and chemical composition (e.g. resistant starch). Nutritional properties such as slowly digestible starch and expected glycemic index values followed the order: rice > wheat > tapioca > corn > potato. In particular, the highest resistant starch was recorded for potato starch.
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The nutritional value of grains is dictated by multiple factors, including grain particle size (degree of processing) and preparation method (cooking).
“However, the nutritional value of grains is dictated by multiple factors, including grain particle size (ie, degree of processing) and preparation method (ie, cooking).”
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- Authors
- Romano, A., Mackie, A., Farina, F., Aponte, M., Sarghini, F., & Masi, P.
- Affiliations
- University of Naples Federico II (IT)
- Norwich Research Park (GB)
- Corresponding author
- Romano, Annalisa
- Venue
- Journal of Food Science and Technology
- Published
- 2016-12
- Volume
- 53
- Issue
- 12
- Pages
- 4126-4134
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC5223246
- OpenAlex
- W2566387396
- Cited by
- 43
- References
- 32
- Citations by year
- 2026: 5 · 2025: 8 · 2024: 3 · 2023: 3 · 2022: 3 · 2021: 6 · 2020: 4 · 2019: 4 · 2018: 4 · 2017: 3
- FWCI
- 3.83
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Journal of Food Science and Technology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- White Rose Research Online (University of Leeds, The University of Sheffield, University of York) (acceptedVersion)
- Funders
- Biotechnology and Biological Sciences Research Council (BB/J004545/1)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- native starch, in vitro digestibility, glycemic index, starch granule size distribution, starch microstructure, gelatinization, resistant starch, slowly digestible starch, corn starch, rice starch, wheat starch, cassava starch, potato starch
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