Näringsuptag ifrån mjöl som ej är uppvärmt??

[Ungrim]

Hej!

Är det någon skillnad på hur kroppen kan ta åt sig näringen ifrån mjöl, beroende om mjölet varit uppvärmt eller inte.

[Eddie Vedder]

Små skillnader. Fytinsyran kanske bryts ner lite. Men uppvärmning i kombination med vatten är bra, t.ex. skållning eller anrörning av bmjölket före brödbak.

Att låta fullrkornsprodukter ligga i blöt frigör även betaglukanerna, något som havre ä extra rikt på.

Men å andra sidan försvinner ju en del av det vattenlösliga och/eller värmekänsliga mikronutrienterna vid tillagning också. Så det beror på vad du främst vill få ut helt enkelt.

[Sverker]

Stora skillnaden är ifall stärkelsen är förklistrad eller inte. Värmebahandlad stärkelse ( förklistrad ) borde ha högre GI eftersom stärkelsekedjan är blottad för alla amylaserna i kedjan.

Finns det någon som har något abstrakt eller artikel på nätet om GI eller upptaget av glukos från kokt/okokt potatis...eller vad som helst, i den genern ?

[King Grub]

Finns det någon som har något abstrakt eller artikel på nätet om GI eller upptaget av glukos från kokt/okokt potatis...eller vad som helst, i den genern ?

http://cat.inist.fr/?aModele=afficheN&cpsidt=1349363

[Sverker]

http://cat.inist.fr/?aModele=afficheN&cpsidt=1349363


on the contrary raw potato was hardly digested

Tack King grub:thumbup:

Jag antar, på goda grunder, att samma gäller för ( vete- )mjöl.

[Eddie Vedder]

Här undersökte man både faecesvikt samt utsöndring av näringsämnen såsom feceskväve och fett. Vete, majs, banan och potatis samt en stärkelsefri kontrolldiet.

Abstract
The digestion of four sources of resistant starch (RS) has been studied in twelve healthy volunteers who ate controlled diets for 15 d periods. RS from potato, banana, wheat and maize (17−30 g/d) was compared with a starch-free diet, a diet containing wheat starch that was fully digested in the small intestine, and with 18·4 g NSP from bran/d. RS increased stool wet weight by 1·6 g/d per g RS fed for potato, 1·7 for banana, 2·5 for wheat and 2·7 for maize, but this was significantly less than bran NSP at 4·9 g/g. RS was extensively digested in twenty-seven of thirtyfour diet periods but five subjects were unable to break down one or two of the RS sources. Faecal N and energy excretion were increased. RS decreased NSP breakdown and RS2 (resistant starch granules) tended to prolong transit time. All forms of RS increased faecal total short-chain fatty acid excretion. RS2 (from potato and banana) gave greater proportions of acetate in faeces, and RS3 (retrograded starch from wheat and maize) more propionate. We have concluded that RS2 and RS3 are broken down in the human gut, probably in the colon although in 26% of cases this breakdown was impaired. RS exerts mild laxative properties, predominantly through stimulation of biomass excretion but also through some sparing of NSP breakdown.

http://journals.cambridge.org/download.php?file=%2FBJN%2FBJN75_05%2FS00071145960 00773a.pdf&code=083a773c2694d50c533e435a6523a1b7

Digestion and physiological properties of resistant starch in the human large bowel. British Journal of Nutrition (1996), 75, 132-747

Påverkan på resistent stärkelse från olika behandlingsmetoder av ris och sojabönor:

Abstract In this study, we investigated the effects of cooking methods and digestion-resistant fractions on the starch hydrolysis kinetics of rice and soybeans. The RS1 contents in unheated rice and soybeans were found to be high at 5.3 and 4.9%, respectively. After heating, the RS1 levels of the rice and soybeans were significantly reduced to 0.4 and 2.4%, respectively. The total nonstarch polysaccharide (NSP) content was not significantly different according to heat treatment, but the heat treatments affected the amounts of water insoluble nonstarch polysaccharides (WISNSP) and water soluble nonstarch polysaccharides (WSNSP). The level of WISNSP in the unheated samples was higher than the WSNSP of both samples; however, the WISNSP level showed a reducing trend after heating. Also, total pentosan and water soluble pentosan contents showed similar trends with total NSP and WSNSP. The hydrolysis indices (HI) of the unheated rice and soybeans were low (36.2 and 40.3%), while the heated group had high levels (89.5 and 45.0%). Among the cooking methods, the highest kinetic constants (0.284 and 0.199) were found with autoclaving for both rice and soybeans, followed by electric cooker (0.282 and 0.170), microwave oven (0.256 and 0.155), and stone pot (0.238 and 0.167). Particularly, all soybean samples appeared to have lower starch hydrolysis kinetics than the rice samples. The RS contents of the rice and soybeans were highest in the samples that were cooked in the stone pot, at 1.2 and 3.8%, respectively.

http://www.springerlink.com/content/ft2621n92233650p/fulltext.pdf

Effects of cooking methods on starch hydrolysis kinetics and digestion-resistant fractions of rice and soybean. Eur Food Res Technol (2008) 227:1315–1321.