Structure and Digestion of Common Complementary Food Starches

Journal of Pediatric Gastroenterology and Nutrition
Amy Hui-Mei Lin

Abstract

Starch is the major source of dietary glucose for rapid development of children. Starches from various crops naturally differ in molecular structures and properties. Cooking, processing, and storage may change their molecular properties and affect their digestibility and functionality. Starch digestion is affected by its susceptibility to α-amylase and α-glucosidase (maltase), and the susceptibility is determined by starch granule architecture and glucan structures, as well as the interaction between starch and other food components. Starch is given as a complementary feeding to young children in many cultures, and starch or modified starch, is used in special formulae of infant foods or supplements. Although indigestible starch does not provide much energy, it can benefit colonic health.

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Citations

May 16, 2018·Journal of Pediatric Gastroenterology and Nutrition·Buford Nichols, William J Klish
Aug 24, 2018·Nutrients·Isabella Pali-SchöllErika Jensen-Jarolim
Mar 20, 2019·Journal of Pediatric Gastroenterology and Nutrition·Puanani HopsonKaroly Horvath
Feb 2, 2021·Nutrition Research Reviews·S R PriyadarshiniC Anandharamakrishnan

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