Progress Toward A Healthier Form Of Starch For Processed Foods
In a study in ACS' Journal of Agricultural and Food Chemistry, a bi-weekly journal, Bruce R. Hamaker and colleagues note that "starch with a slow digestion property would provide for extended glucose release along with a low glycemic response and, thus, may have commercial application as a healthy ingredient of processed foods. There are no commercial slowly digestible starch-based products available in the current food market to our knowledge."
The study describes an enzyme treatment used in laboratory experiments to modify the structure of corn starch. It increased the amount of slowly digested starch by up to 13.5 percent while reducing the levels of rapidly digested starch by up to 19.7 percent. The next step will be to test these materials in human trials.
ARTICLE #3 "Starch with a Slow Digestion Property Produced by Altering Its Chain Length, Branch Density, and Crystalline Structure"
CONTACT:
Bruce R. Hamaker, Ph.D.
Purdue University
West Lafayette, Indiana 47907-2009
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Article adapted by Start Sanatate from original press release.
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Contact: Michael Woods
American Chemical Society
Progresul spre o mai sãnãtoasã formã de amidon pentru alimente prelucrate - Progress Toward A Healthier Form Of Starch For Processed Foods - articole medicale engleza - startsanatate