In vitro digestibility of gels from different starches: Relationship between kinetic parameters and microstructure

Starch performance along digestion is becoming of utmost importance owing to the extensive presence starch in foods and its association glycaemic index. However, scarce information exists on relationship between digestibility gels their microstructure. The aim study was identify rate degree from different botanical sources impact microstructure with vitro (IVSD) by fitting hydrolysis kinetics. cereals, tubers, pulses were structurally analyzed subjected a standardized oro-gastrointestinal IVSD. gel significantly among starches. Cereal had thinner walls than tuber gels, this discrimination not evident area cavities. Starches well fitted first-order kinetics model, except for rice gel. Potato chickpea showed slowest digestion, case potato some remained undigested at end digestion. amylose content correlated rate. Moreover, and/or bigger cavities seems facilitate enzyme action, therefore, digestibility.