Digestibility, Fermentability, and Energy Value of Highly Cross‐Linked Phosphate Tapioca Starch in Men

Abstract

The objective of this study was to determine glycemic and breath hydrogen responses in 10 healthy men in response to highly cross-linked starch phosphate (HXLS), made of tapioca starch (TS). Plasma glucose concentration was analyzed at baseline and at 30, 60, 90, 120, 150, and 180 min postprandially. In addition, breath hydrogen excretion was measured at baseline and at hourly intervals, over 10 h, after test substance challenge. When compared with unmodified TS easily digested, the area under the curve of plasma glucose of HXLS was 64% smaller, and was almost the same as that of microcrystalline cellulose. When compared with fructo-oligosaccharide rapidly fermented by the microbial bacteria, the area under the excretion curve of breath hydrogen gas of HXLS was 93% smaller, and was almost the same as that of water only. These results show that HXLS is harder to digest and ferment than unmodified TS in men.