Food Microstructure and Starch Digestion - Advances in Food and Nutrition Research - page 169

Table 4.1 Effect of processing on starch digestibility

Starch
digestibility

Processing References

34 a Cooking Roopa and Premavalli (2008)

42 a Pressure cooking

39.7 a

Autoclaving

37.3 a Reautoclaving

33.4 a Puffing

37.2 a

Roasting

7.2 a Baking

11.2 a Frying

15.4 a Germination

15.5 a

Malting

31.8 a Toasting

75.2 a Gamma irradiation Chung and Liu (2009)

156 a

Sheeting of pasta dough
(3 passes)

Kim et al. (2008)

217 a Sheeting of pasta dough

(45 passes)

151 b

Dehulled beans Alonso et al. (2000)

178 b Germinated (48 h) beans

306 b Extruded beans

112 c Popped amaranth seeds Capriles, Coelho, Guerra-Matias,

and Areas (2008)

96 c Cooked amaranth seeds

120 c Flaked amaranth seeds

93 c

Extruded amaranth seeds

a Expressed as rapidly and slowly digestible starch (%).
b Expressed as starch digestibility (%).
c

Expressed as hydrolysis index (%).
Reproduced from Singh et al. (2010) with permission from Elsevier.