Abstract
Objective: To compare starch digestibility from a maize-soy blended food with and without extrusion cooking.
Design: Resistant starch, soluble and insoluble dietary fibres were measured in vitro before and after extrusion. Starch digestibility was assessed in 8 volunteers who took, in a randomised order, a test meal with either 100 g extruded (EF) or non-extruded (NEF) blended flour cooked 15 min at 80°C in 500 ml of water.
Setting: Research ward for healthy volunteers.
Subjects: Healthy volunteers.
Main outcome measures: Starch digestibility was measured by 13C enrichment of breath samples for 8 h. Breath H2 concentration was measured during 12 h to assess bacterial fermentation in the colon. Volunteers reported hunger on a visual scale every hour for 8 h.
Results: In vitro resistant starch, soluble and insoluble dietary fibers were higher in NEF than in EF (5.4 vs 1.1, 0.7 vs 0.5, and 13.3 vs 10.4% dw respectively). In vivo, the area under curve (AUC) for 13CO2 excretion during 8 h was not significantly different for NEF and EF (10.3±1.3 vs 9.1±0.5 mmol/min, respectively). AUC for H2 excretion during 12 h was significantly higher for EF than for NEF (26.9±5.6 vs 14.1±4.7 mL, P<0.05). AUC for satiety was marginally higher with EF (12.6±1.6) than for NEF (10.0±2.1) (P=0.06).
Conclusions: Extrusion cooking does not seem to substantially improve blended foods digestibility. Extrusion of high fibre flours may promote carbohydrate fermentation in the colon and increase satiety.
Sponsorship: Supported by a grant from Nutriset (Malaunay, France) and ANVAR (Agence Nationale de la Valorisation de la Recherche, Contract No A9703021P).
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Guarantor: S Méance.
Contributors: All investigators were involved in the design, conduct and writing of the study. Séverine Méance did this research work for her Diplôme d’études approfondies (DEA) in Nutrition, Université Paris 7. Lotfi Achour took part in the design of the study and helped the principal investigator in all technical aspects of this study. Dr. André Briend was Séverine Méance’s supervisor during the study.
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Méance, S., Achour, L. & Briend, A. Comparison of starch digestibility of a blended food prepared with and without extrusion cooking. Eur J Clin Nutr 53, 844–848 (1999). https://doi.org/10.1038/sj.ejcn.1600863
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DOI: https://doi.org/10.1038/sj.ejcn.1600863
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