Starch gels enriched with phenolics: Effects on paste properties, structure and digestibility

Phenolic compounds affect starch-based gels features and their further hydrolysis with starch digestive enzymes. However, the acidification produced by addition of phenolics, might be responsible in some extent effects reported. The aim was to analyze effect different phenolic (benzoic, protocatechuic, vanillic veratric acid) on microstructure, texture, digestion corn gels, discriminating between related pH decrease that associated phenolics. reduced cooking stability final gel viscosity, due acidic pH, but not observed at similar (around 5.5). At retained higher amount phenolics (from 27.70 ± 0.77 for acid 37.18 3.44 protocatechuic acid). vitro digestibility dependent type compound, when comparing all decreased least 5% rate hydrolysis. Higher inhibition against α-amylase obtained more than one hydroxyl group, like protocatechuic. Overall, added into food matrix could modulate postprandial glucose release proper adjustment conducted (pH > pKa compound).