caa a22 4500 463249070 CHVBK 20180405153334.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s11130-007-0048-6 doi (NATIONALLICENCE)springer-10.1007/s11130-007-0048-6 In vitro Starch Digestibility and Predicted Glycemic Index of Microwaved and Conventionally Baked Pound Cake [Elektronische Daten] [María Sánchez-Pardo, Alicia Ortiz-Moreno, Rosalva Mora-Escobedo, Hugo Necoechea-Mondragón] The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process. Springer Science+Business Media, Inc., 2007 Digestibility nationallicence Gelatinization nationallicence Glycemic index nationallicence Microwaves nationallicence Starch nationallicence Sánchez-Pardo María Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Prolongación de Carpio, Casco de Santo Tomás, Delegación Miguel Hidalgo, 11340, México D.F., México aut Ortiz-Moreno Alicia Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Prolongación de Carpio, Casco de Santo Tomás, Delegación Miguel Hidalgo, 11340, México D.F., México aut Mora-Escobedo Rosalva Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Prolongación de Carpio, Casco de Santo Tomás, Delegación Miguel Hidalgo, 11340, México D.F., México aut Necoechea-Mondragón Hugo Coordinación de Vinculación, Secretaría Técnica del Instituto Politécnico Nacional, Avenida Miguel Othón de Mendizábal s/n. Colonia La Escalera, 0778, México, D.F. C.P., México aut Plant Foods for Human Nutrition Springer US; http://www.springer-ny.com 62/3(2007-09-01), 99-105 0921-9668 62:3<99 2007 62 11130 https://doi.org/10.1007/s11130-007-0048-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11130-007-0048-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sánchez-Pardo María Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Prolongación de Carpio, Casco de Santo Tomás, Delegación Miguel Hidalgo, 11340, México D.F., México aut NATIONALLICENCE 700 1- Ortiz-Moreno Alicia Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Prolongación de Carpio, Casco de Santo Tomás, Delegación Miguel Hidalgo, 11340, México D.F., México aut NATIONALLICENCE 700 1- Mora-Escobedo Rosalva Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Plan de Ayala y Prolongación de Carpio, Casco de Santo Tomás, Delegación Miguel Hidalgo, 11340, México D.F., México aut NATIONALLICENCE 700 1- Necoechea-Mondragón Hugo Coordinación de Vinculación, Secretaría Técnica del Instituto Politécnico Nacional, Avenida Miguel Othón de Mendizábal s/n. Colonia La Escalera, 0778, México, D.F. C.P., México aut NATIONALLICENCE 773 0- Plant Foods for Human Nutrition Springer US; http://www.springer-ny.com 62/3(2007-09-01), 99-105 0921-9668 62:3<99 2007 62 11130 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer