ACETYLATION OF OR BETA-CYCLODEXTRIN ADDITION TO POTATO STARCH - BENEFICIAL EFFECT ON GLUCOSE-METABOLISM AND APPETITE SENSATIONS

Functional foods are gaining more and more interest from health scient ists. One way to Improve the nutritional properties of foods may be to modify the starch component, often included to stabilize the food pro duct. In this study two chemically modified starches-a 1-2% acetylated potato starch and a starch enriched with 2% beta-cyclodextrin-and a n ative, unmodified potato starch (control) were investigated with regar d to 6-h energy expenditure, substrate metabolism, hormone concentrati ons, and subjective appetite sensations. Subjects were ii healthy, nor mal-weight, young men. The starch (50 g) was prepared as a pudding wit h fruit sauce and whipped cream (3180 kJ, 49% of energy from carbohydr ate, and 40% of energy from fat). The meal was given in the morning af ter a 2-d carbohydrate-rich, weight-maintenance diet. After the modifi ed-starch meals, response patterns for plasma glucose (P < 0.01), insu lin (P < 0.05), gastric inhibitory polypeptide (P < 0.05), subjective satiety (P < 0.05), and fullness (P = 0.06) were significantly differe nt from response patterns after the meal with the control starch. Thus , a flattening of the glucose curve, a lower insulin and gastric inhib itory polypeptide response, and higher fullness ratings were observed after the meal with the P-cyclodextrin starch. Satiety ratings were hi gher after both meals with modified starch than after the meal with th e control starch. Tn conclusion a minor modification insulinemic (1-2% ) of native potato starch improved the glycemia, insulinemic, and sati ating properties of a meal. This was especially true for the beta-cycl odextrin-enriched starch. Slower gastric-emptying rate or delayed inte stinal absorption of the modified starch may explain the observed diff erences.