Starch Digestibility as Affected by Polyphenols and Phytic Acid

摘要

ABSTRACTThe 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 anin vitrodialysis 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.