Evaluación de la digestibilidad del almidón de un suplemento a partir de quinua (Chenopodium quinoa) y amaranto (Amaranthus) orientado a dietas saludables

Abstract

The present investigation evaluated the starch digestibility of a supplement made from quinoa (Chenopodium quinoa) and amaranth (Amaranthus) flour aimed at healthy diets. It runs out of total starch and resistant starch, the latter is not digested and is slowly absorbed, which is why it is considered dietary fiber. In addition, the percentage of hydrolysis and, consequently, the prediction of the glycemic index in supplement samples with additives and without additives were evaluated to assess their effect. The total starch values obtained for the supplement without additives were 29.85 percent and for the supplement with additives, 33.93 percent. The resistant starch (AR) determined was 13.76 percent and 17.28 percent in the supplement without additives and with additives, respectively. Regarding the hydrolysis percentages, values of 33.59 percent will be obtained for the supplement without additives and 88.86 percent for the supplement with additives at 90 min of simulated digestibility. The prediction of the glycemic index (pIG) was 66.18 and 110.56 for the supplement without additives and with additives, respectively, showing low values in the first case. The higher the glycemic index, the faster the starch is broken down into glucose.