Heat damage and in vitro starch digestibility of puffed wheat kernels

Abstract

The effect of processing conditions on heat damage, starch digestibility, release of advanced glycation end products (AGEs) and antioxidant capacity of puffed cereals was studied. The determination of several markers arising from Maillard reaction proved pyrraline (PYR) and hydroxymethylfurfural (HMF) as the most reliable indices of heat load applied during puffing. The considerable heat load was evidenced by the high levels of both PYR (57.6-153.4 mg kg(-1) dry matter) and HMF (13-51.2 mg kg(-1) dry matter). For cost and simplicity, HMF looked like the most appropriate index in puffed cereals. Puffing influenced starch in vitro digestibility, being most of the starch (81-93%) hydrolyzed to maltotriose, maltose and glucose whereas only limited amounts of AGEs were released. The relevant antioxidant capacity revealed by digested puffed kernels can be ascribed to both the new formed Maillard reaction products and the conditions adopted during in vitro digestion.

Keywords: Antioxidant capacity; Bread wheat; Einkorn; Glucose (PubChem CID: 5378269); Hydroxymethilfurfural (PubChem CID: 237332); Hydroxymethylfurfural; In vitro digestion; Maltose (PubChem CID: 6255); Maltotirose (PubChem CID: 439586); Pyrraline; Pyrraline (PubChem CID: 12228).