ArticleFood science & nutrition2025
Development of a Simple Protocol to Assess Glucose Release After In Vitro Digestion, Allowing Comparison of Starchy Foods.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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7 authors.
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Abstract
Diets including foods with low glycemic index have been proposed to reverse the rising incidence of obesity and type 2 diabetes. Unfortunately, many common starchy staple foods have a high glycemic index. Several strategies for producing foods with low glycemic index have been proposed, but their application by the food industry is limited by the difficulty and cost of measuring GI in vivo. The aim of the present study was to develop a simple and reliable protocol to assess glucose release after in vitro digestion, and to use it to compare commercial starchy foods. To this purpose, a final starch digestion step was included in the INFOGEST in vitro digestion protocol by adding the enzyme amyloglucosidase, which mimicked the action of brush border enzymes. Glucose release was evaluated in five starchy foods (flour, bread, crackers, and
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