Effect of food structure on starch digestion for slow glucose release

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K05886
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: Sasaki Tomoko 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 上級研究員 (10353939)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: starch digestibility / gluten-free bread / rice gel / potato paste / textural properties

Outline of Final Research Achievements

The objective of this study was to investigate the effects of food structure on starch digestibility, which is related with blood glucose level. The relationships between starch digestibility and structural properties of breadcrumb including porosity and sticky structure were clarified using the rice bread mixed with gluten and non-starch polysaccharides. Moreover, the effects of structural and textural properties on starch digestibility were clarified using rice gel and potato pastes. Both variety and processing conditions strongly influenced the textural properties of gels and pastes, resulting in the formation of a stronger structure and suppression of the extent of starch digestion.

Free Research Field

食品科学、穀物科学

Academic Significance and Societal Importance of the Research Achievements

農産物の品種特性と加工プロセスを組み合わせることによって食品の構造特性を改変して、澱粉の消化性を制御しうる食品構造とそのメカニズムを明らかにした。本成果は、食後の血糖値上昇抑制を可能にする食品加工技術開発への発展が期待できる新しい視点からの研究成果であると考える。