TY - JOUR
T1 - In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake
AU - Sánchez-Pardo, María Elena
AU - Ortiz-Moreno, Alicia
AU - Mora-Escobedo, Rosalva
AU - Necoechea-Mondragón, Hugo
N1 - Funding Information:
Acknowledgements This work was developed within the SIP 20050437 project, financed by the Secretaría de Investigación y Posgrado of the Instituto Politécnico Nacional (IPN) México. M. E. Sánchez-Pardo thanks Centro de Desarrollo de Productos Bióticos (CEPROBI) for supporting this work.
PY - 2007/9
Y1 - 2007/9
N2 - The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.
AB - The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.
KW - Digestibility
KW - Gelatinization
KW - Glycemic index
KW - Microwaves
KW - Starch
UR - http://www.scopus.com/inward/record.url?scp=34548599667&partnerID=8YFLogxK
U2 - 10.1007/s11130-007-0048-6
DO - 10.1007/s11130-007-0048-6
M3 - Artículo
C2 - 17661177
SN - 0921-9668
VL - 62
SP - 99
EP - 105
JO - Plant Foods for Human Nutrition
JF - Plant Foods for Human Nutrition
IS - 3
ER -