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Starch Digestibility as Affected by Polyphenols and Phytic Acid

Lilian U. Thompson, JANE H. YOON

Open publisher page 207 citations

Abstract

ABSTRACT The rate of wheat starch digestibility in the presence or absence of polyphenols (catechin or tannic acid) and/or phytic acid at concentrations found in legumes was determined in an in vitro dialysis system. Addition of tannic acid and phytic acid reduced the starch digestibility 13 and 60% respectively, at 5 hr. Combined tannic and phytic acid reduced the digestibility at a level (63%) which did not differ significantly from that with only phytic acid. Catechin had no significant effect on rate of starch digestibility.

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ABSTRACT The rate of wheat starch digestibility in the presence or absence of polyphenols (catechin or tannic acid) and/or phytic acid at concentrations found in legumes was determined in an in vitro dialysis system. Addition of tannic acid and phytic acid reduced the starch digestibility 13 and 60% respectively, at 5 hr. Combined tannic and phytic acid reduced the digestibility at a level (63%) which did not differ significantly from that with only phytic acid. Catechin had no significant effect on rate of starch digestibility.

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Available abstract

ABSTRACT The rate of wheat starch digestibility in the presence or absence of polyphenols (catechin or tannic acid) and/or phytic acid at concentrations found in legumes was determined in an in vitro dialysis system. Addition of tannic acid and phytic acid reduced the starch digestibility 13 and 60% respectively, at 5 hr. Combined tannic and phytic acid reduced the digestibility at a level (63%) which did not differ significantly from that with only phytic acid. Catechin had no significant effect on rate of starch digestibility.

Key concepts: Phytic acid, Tannic acid, Starch, Polyphenol, Chemistry, Food science, Catechin, Tannin

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