Food Microstructure and Starch Digestion - Advances in Food and Nutrition Research - page 150

and viscosity of food matrix, have been shown to have an inhibitory effect on
the starch hydrolysis ( Jenkins et al., 1987; Rehman & Shah, 2005; Singh et al.,
2010; Timothy, Crowe, Seligman, & Copeland, 2000 ) .
The still images of the starch hydrolysis in cooked potatoes under sim-
ulated small intestinal conditions are presented in Fig. 4.7 A-D. As starch
present in potato tuber is quite prone to cooking, most of the granules were
dissolved during cooking and only starch granule remnants were observed
inside the undigested potato tuber cells ( Fig. 4.7 A). However, the cell walls

A B

Cooked potato parenchyma cells
Gelatinized starch inside parenchyma cells

Hydrolysis of gelatinized starch inside
parenchyma cells

101 µ m

101 µ m

D

C

Intact cell wall

Hydrolysis of gelatinized starch inside
parenchyma cells

Hydrolysis of gelatinized starch inside
parenchyma cells

101 µ m 101 µ m

Figure 4.7 CLSM images of real-time in vitro small intestinal digestion carried out on
Agria cooked potatoes from (A) image captured before starting in vitro digestion, (B)
image captured during in vitro small intestinal digestion process, and (C and D) images
captured at the end (after 45 min) of simulated small intestinal digestion, at different
magnifications (bar 101 mm). Reproduced from Bordoloi, Singh, et al. (2012) with permis-
sion from Elsevier.