In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products

doi:10.1039/c5fo01074h

	In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products
	Ren, Xin 1; Chen, Jing 1; Molla, Mohammad Mainuddin 1; Wang, Chao 1; Diao, Xianmin 2; Shen, Qun 1
刊名	FOOD & FUNCTION
	2016
卷号	7 期号:1 页码:372-379
ISSN号	2042-6496
DOI	10.1039/c5fo01074h
通讯作者	Ren, Xin
英文摘要	Foxtail millet, as a leading variety in arid and semi-arid areas of Asia and Africa, can provide broad potential benefits to human health. However, its digestion properties have not been reported. So in this study, the in vitro starch digestibilities and in vivo glycemic indices (GI) of foxtail millet and pure millet products were investigated. The results showed that starch digestibility of the foxtail millet flour is obviously lower than that of wheat flour. However, deproteinization and heating significantly increased its rapidly digestible starch and decreased its slowly digestible starch and resistant starch. The GIs of pure millet products were in the following order: millet porridge (93.6 +/- 11.3) > millet steamed bread (89.6 +/- 8.8) > No. 1 millet pancake (75.0% millet flour and 25.0% extrusion flour, 83.0 +/- 9.6) > No. 2 millet pancake (without extrusion flour, 76.2 +/- 10.7) > cooked millet (64.4 +/- 8.5). They were significantly positively correlated with the rapidly digestible starch (r = 0.959), degree of gelatinization (r = 0.967) and estimated glycemic index (r = 0.988). Both in vitro and in vivo tests suggested that boiling, steaming and extrusion enhanced the formation of digestible starch and subsequently increased the GI values. Additionally, the No. 1 millet pancake and cooked millet had a relatively gentle stimulation on beta-cell. Therefore, foxtail millet, especially the cooked millet, may serve as a potential source of nutraceutical and functional food that could delay the development of type 2 diabetes.
学科主题	Biochemistry & Molecular Biology ; Food Science & Technology
语种	英语
出版者	ROYAL SOC CHEMISTRY
WOS记录号	WOS:000368860000036
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/4607]
专题	作物科学研究所_种质资源保存与研究中心
作者单位	1.China Agr Univ, Coll Food Sci & Nutr Engn, Natl Engn & Technol Res Ctr Fruits & Vegetables, Beijing 100083, Peoples R China 2.Chinese Acad Agr Sci, Inst Crop Sci, Natl Key Facil Crop Gene Resources & Genet Improv, Beijing 100081, Peoples R China
推荐引用方式 GB/T 7714	Ren, Xin,Chen, Jing,Molla, Mohammad Mainuddin,et al. In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products[J]. FOOD & FUNCTION,2016,7(1):372-379.
APA	Ren, Xin,Chen, Jing,Molla, Mohammad Mainuddin,Wang, Chao,Diao, Xianmin,&Shen, Qun.(2016).In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products.FOOD & FUNCTION,7(1),372-379.
MLA	Ren, Xin,et al."In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products".FOOD & FUNCTION 7.1(2016):372-379.