The impact of cyclodextrins on the in vitro digestion of native and gelatinised starch and starch present in a sugar-snap cookie

Cyclodextrins (CDs) are cyclic oligosaccharides composed of α-d-glucose units linked by α-(1,4)-glucosidic bonds. α-CD, β-CD and γ-CD contain 6, 7 or 8 d-glucose units, respectively. CDs can bind to the active site pancreatic α-amylase competitively inhibit enzyme. Adding 0.100 mg CD/mg native wheat starch substantially reduces in vitro activity is a more potent inhibitor than α-CD γ-CD. 0.025, 0.050 β-CD/mg on dry matter basis sugar-snap cookie recipe causes dose dependent inhibition. However, gelatinisation presence damaged limits extent inhibition β-CD. Indeed, when adding gelatinised maize starch, no changes enzyme were detected. The present results earlier findings suggest that reduce post-prandial glycaemia consumed together with starch. could even efficiently foods containing substantial levels intact This may benefit blood glucose homeostasis humans.