In vitro Digestibility Study of Starch Complexed with Different Guest Molecules

Digestibility of starch is an essential issue in food science studies due to its close relationship with human health. Most common starchy foods contain rapidly digestible starch, which can lead chronic diseases, including type II diabetes. Heat–moisture treated potato (HPS) followed by inclusion complexation guest molecules prepared improve starch's physicochemical properties, resulting reduced digestibility. The used this study are linoleic acid (LA), stearic (SA), and sodium stearate (SS). vitro digestibility the modified starches over time compared native after gelatinization at 95 °C examined. complexed SS results least amount (RDS), LA SA, consecutively. Furthermore, starch-SS complexes most slowly (SDS) included highest resistant (RS), SA. Sodium transformation RDS be SDS RS. Thermal analysis data microscopy images support digestion results.