2011 Fiscal Year Final Research Report
Effects of physical and morphological properties on starch digestibility
| Project/Area Number |
21500772
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Kawasaki University of Medical Welfare |
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Principal Investigator |
NAGANO Takao 川崎医療福祉大学, 医療技術学部, 教授 (20304660)
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| Project Period (FY) |
2009 – 2011
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| Keywords | 食品 / 糖類 / 食品物性 / 食品構造 / 消化性 |
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| Research Abstract |
Obesity is one of the biggest health problems in Japan. In this study, using non-starch polysaccharides, the effects of physical and morphological properties on starch digestibility were investigated. Guar gum inhibited starch components from leaching out of starch granules but this effect did not affect starch digestibility. Adding non-starch polysaccharides to Udon, the digestibility of starches decreased in half without spoiling their texture. Guar gum inhibited the formation of gluten networks and the break-down of starch granules.
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