Abstract
AbstractThe ability of raw and dioxan extracted maize and potato starches to bind calcium is shown to influence the in vitro digestibility of the starches using pancreatic α‐amylase. The in vitro digestibility of commercial and fractionated glucose syrups in the presence of calcium is also described. Whilst the extraction process improves the digestibility of both maize and potato starches the addition of calcium lowers the digestibility of raw maize starch. Both raw and extracted potato starch digestibility are increased by the addition of calcium however. When raw and extracted maize and potato starches are converted to glucose syrups by an acid hydrolysis no differences are found in the reducing capacities of the syrup produced.
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