Starch Modification Differentially Affects the in vivo Protein Quality of Cereal-Based Diets

Key Points

• The study examines how different starch modifications impact the protein quality of cereal-based diets, particularly for gluten-free options.
• Analyzed various starch modification techniques on cereal-based diets
• Evaluated protein quality metrics
• Conducted texture and staling assessments
• Certain starch modifications enhanced protein digestibility
• Improvements in texture were noted with specific modifications
• Reduction in staling rates was observed in some cereal formulations