Abstract
ABSTRACT: :This study was conducted to determinate the effect of industrial processing on the carbohydrates composition and in vitro starch digestibility in 4 varieties of infant cereals, 2 gluten‐free (Growth, and Rice and carrots) and 2 with gluten (Mixed cereals, and Wheat). Samples were obtained at 4 processing stages (raw, roasted, film and commercial product) and total starch (TS), free glucose (FG), dextrin, amylose, and total dietary fiber (TDF) contents were evaluated. Industrial processing caused a significant decreased in TS and amylose and a significant increase in dextrin. Infant cereals showed a higher in vitro starch digestibility index than white bread (used as a reference), being fully hydrolyzed in‐between 60 to 90 min of assay. It can be concluded that regarding the source of cereal used for the manufacture, the enzymatic processing ensure a complete digestion of starch and so the glucose availability for infant nutrition, while TDF may influence colonic events without affecting glucose absorption.
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