In vitro digestion and fermentation characteristics of temulose molasses, a coproduct of fiberboard production, and select temulose fractions using canine fecal inoculum

It is of interest to discover new fermentable carbohydrate sources that function as prebiotics. This study evaluated the hydrolytic digestibility, fermentative capacity, and microbiota modulating properties of Temulose molasses, four hydrolyzed fractions of Temulose molasses, short-chain fructooligosaccharides (scFOS), and a yeast cell wall preparation (Safmannan). These substrates resisted in vitro hydrolytic digestion. Each substrate was fermented in vitro using dog fecal inoculum, and fermentation characteristics were quantified at 0 and 12 h. All Temulose molasses substrates decreased pH by at least 0.64 unit and resulted in greater (P < 0.05) butyrate and total short-chain fatty acid (SCFA) production compared to scFOS and Safmannan. Temulose molasses substrates resulted in higher (P < 0.01) or equal Bifidobacterium spp. concentrations compared to scFOS. Temulose molasses substrate and its fractions demonstrated prebiotic characteristics as indicated by low hydrolytic digestibility, high fermentability, and enhanced growth of microbiota considered to be beneficial to health.     

分层破胚剥皮玉米不同部位营养成分富集特征

为明确玉米籽粒营养成分的分布差异及不同部位富集特征,应用快速缓苏、微量着水半湿法分层破胚剥皮技术,结合靶向代谢组学方法,对郑单958玉米不同部位的营养成分及基础代谢物质进行分析与比较。结果表明玉米籽粒不同部位的淀粉、脂肪、矿物元素和膳食纤维等营养物质含量存在显著差异（P<0.05）。该研究中的玉米内皮层可能主要由种皮、糊粉层及部分外胚乳构成,该部位营养成分的种类及含量均较为丰富,其中水溶性膳食纤维含量显著高于其他部位（P<0.05）,可作为玉米水溶性膳食纤维的提取分离来源。K、P和Mg元素是玉米中含量最高的矿物元素,主要存在于胚芽中,Fe、Zn、Mn和Cu元素在胚芽和玉米皮层中均有较多分布,精制加工会导致这些矿物元素的损失。玉米胚芽中水解氨基酸种类较其他部位丰富且含量较高（P<0.05）,甜味氨基酸占总游离氨基酸含量的24.49%,高于玉米皮层部位、显著高于胚乳部位。研究结果为玉米营养健康食品的创制、玉米精深加工及相关专用装备的研发提供参考。     

Chemical,Physicochemical, and Nutritional Evaluation of Plantago (Plantago ovata Forsk)

Plantago ovata F. are small tan‐colored seeds with ≈30% weight husk. Plantago's husk high content of soluble fiber makes it a good lubricant of the intestinal track with demonstrated effects in lowering plasma cholesterol levels in humans and experimental animals. Plantago seeds grown in Northern Mexico were analyzed for proximate composition, combustion heat, soluble and insoluble dietary fiber, fatty acids, amino acids, and protein fractionation. In vitro digestibility and digestibility of dry matter, apparent and true digestibility, and net protein ratio (in vivo) were also analyzed. Plantago seeds had 17.4% protein, 6.7% fat, 24.6% total dietary fiber, 19.6% insoluble fiber, 5.0% soluble fiber, and a combustion heat of 4.75 kcal/g. Osborne fractionation (based on solubility) yielded albumin 35.8%, globulin 23.9%, and prolamin 11.7%. The oil from plantago seeds had a high percentage of linoleic acid (40.6%) and oleic acid (39.1%) and a minor proportion of linolenic acid (6.9%). In vitro protein digestibility of the plantago seed was 77.5%, suggesting a highly digestible protein. Lysine content was 6.82 g/100 g of protein, higher than wheat and oats (2.46 and 4.20 g/100 g of protein, respectively). Rat bioassays showed values of 89.6% digestibility of dry matter, 86.0% apparent digestibility, 88.1% true digestibility, and 4.40 net protein ratio corrected (NPRc). The importance of these findings is that plantago whole grain shows favorable nutritional quality when compared with cereals and legumes.     

Phenolic acids, lipids, and proteins associated with purified corn fiber arabinoxylans

Corn fiber gum (CFG) is a hemicellulose (arabinoxylan)-enriched fraction obtained by the extraction of corn bran/fiber using a proprietary alkaline hydrogen peroxide process. When purified CFG prepared by this process was hydrolyzed with more concentrated base (1.5 N methanolic KOH at 70 degrees C for 1 hour), considerable amounts of hydroxycinnamic acids (up to 0.015% of mainly ferulic acid) and lipids (up to 0.43%) were released. The released phenolic acids and lipids were identified and quantified using high-performance liquid chromatography (HPLC) with detection by both UV and evaporative light-scattering detection (ELSD). During the wet milling of corn, two types of corn fiber are produced: coarse fiber, which is primarily from pericarp, and fine fiber, which is from the endosperm. The total phenolic acid content in CFGs purified from coarse corn fiber (pericarp fiber) is comparatively higher than that purified from fine corn fiber (endosperm fiber). It was also determined that the purified CFG samples contained significant amounts of strongly associated proteins, from 2 to 5% by weight. The presence of these phenolic acids, lipids, and proteins strongly associated or bound to CFG may contribute to its excellent ability to emulsify oil-in-water emulsions.     

Processing Affects the Physicochemical Properties of Fiber from Wheat and Flax in Ready‐to‐Eat (RTE) Flaked Cereal

Fiber from wheat and flax is mostly insoluble, making addition in high amounts to a food difficult without adversely affecting product attributes. One approach to increasing the level of these fibers in food is to hydrolyze fiber to more soluble forms through processing. This study was designed to evaluate the impact of a steam pressure cooking process on physicochemical properties of ready‐to‐eat (RTE) cereal with 17.7% added unhydrolyzed flax fiber (a combination of arabinoxylans, rhamnogalacturonans, and pectins) or 15.4% added hydrolyzed wheat fiber (a purified arabinoxylan extract). Peak molecular weights of unhydrolyzed and hydrolyzed fibers were ∼2.9 × 10⁶ and ∼800 g/mol, respectively, with a ∼400‐fold higher viscosity for unhydrolyzed fiber. Molecular weight of the unhydrolyzed fiber ingredient was reduced to approximately the molecular weight of the hydrolyzed fiber as a result of the low‐shear steam pressure cooking process used, and consistent with molecular weight results, there was only a twofold difference in viscosity of the cereal remaining. The low‐fiber control RTE cereal had the highest viscosity owing to starch content.     

Konjac glucomannan and inulin systematically modulate antioxidant defense in rats fed a high-fat fiber-free diet

The aim of this study was to investigate the effects of konjac glucomannan (KGM) and inulin on the balance between pro-oxidative status and antioxidative defense systems in the colon, liver, and plasma of rats fed a high-fat fiber-free diet. Male Sprague-Dawley rats (n = 8 animals per group) were fed a high-fat (25% corn oil, w/w) fiber-free diet or that supplemented with KGM or inulin fiber (5%, w/w) for 4 weeks. The index of pro-oxidative status, malondialdehyde (MDA), and blood lymphocyte DNA damage; the antioxidative defense, that is, antioxidant enzymes (glutathione peroxidase, superoxide dismutase, catalase) in the colonic mucosa and liver; and the plasma antioxidant levels were determined. The fermentation of fiber was shown in fecal short-chain fatty acids. Incorporation of KGM and inulin into the high-fat fiber-free diet beneficially reduced the MDA levels of the colon and liver and DNA damage in blood lymphocytes. On the other hand, both fibers enhanced the antioxidative defense systems by up-regulating the gene expressions of glutathione peroxidase and catalase in the colonic mucosa and of superoxide dismutase and catalase in the liver. Furthermore, KGM and inulin promoted antioxidative status in the blood by elevating the α-tocopherol level. KGM and inulin were well-fermented in rats and increased the concentration and daily excretion of fecal short-chain fatty acids, especially acetate and butyrate. These results suggest that in vivo utilization of KGM and inulin stimulated both local and systemic antioxidative defense systems in rats.     

Chemical composition of abaca (Musa textilis) leaf fibers used for manufacturing of high quality paper pulps

The chemical composition of leaf fibers of abaca (Musa textilis), which are commonly used for high-quality paper pulp production, was thoroughly studied. The results revealed that the lignin content was 13.2% of the total fiber. The analysis of abaca fibers by pyrolysis coupled to gas chromatography-mass spectrometry (Py-GC/MS) released predominantly compounds arising from lignin and p-hydroxycinnamic acids, with high amounts of 4-vinylphenol. The latter compound was demonstrated to arise from p-coumaric acid by pyrolysis of abaca fibers in the presence of tetramethylammonium hydroxide, which released high amounts of p-coumaric acid (as the methyl derivative). Products from p-hydroxyphenyl (H), guaiacyl (G), and syringyl (S) propanoid units, with a predominance of the latter (H:G:S molar ratio of 1.5:1:4.9), were also released after Py-GC/MS of abaca fibers. Sinapyl and coniferyl acetates, which are thought to be lignin monomer precursors, were also found in abaca. The extractives content of the abaca fiber (0.4%) was low, and the most predominant compounds were free sterols (24% of total extract) and fatty acids (24% of total extract). Additionally, significant amounts of steroid ketones (10%), triglycerides (6%), omega-hydroxyfatty acids (6%), monoglycerides (4%), fatty alcohols (4%), and a series of p-hydroxycinnamyl (p-coumaric and ferulic acids) esterified with long chain alcohols and omega-hydroxyfatty acids were also found, together with minor amounts of steroid hydrocarbons, diglycerides, alpha-hydroxyfatty acids, sterol esters, and sterol glycosides.     

Formation of phenolic microbial metabolites and short-chain Fatty acids from rye, wheat, and oat bran and their fractions in the metabolical in vitro colon model

Rye bran and aleurone, wheat bran and aleurone, and oat bran and cell wall concentrate were compared in their in vitro gut fermentation patterns of individual phenolic acids and short-chain fatty acids, preceded by enzymatic in vitro digestion mimicking small intestinal events. The formation of phenolic metabolites was the most pronounced from the wheat aleurone fraction. Phenylpropionic acids, presumably derived from ferulic acid (FA), were the major phenyl metabolites formed from all bran preparations. The processed rye, wheat, and oat bran fractions contained more water-extractable dietary fiber (DF) and had smaller particle sizes and were thus more easily fermentable than the corresponding brans. Rye aleurone and bran had the highest fermentation rate and extent probably due to high fructan and water-extractable arabinoxylan content. Oat samples also had a high content of water-extractable DF, β-glucan, but their fermentation rate was lower. Enzymatic digestion prior to in vitro colon fermentation changed the structure of oat cell walls as visualized by microscopy and increased the particle size, which is suggested to have retarded the fermentability of oat samples. Wheat bran was the most slowly fermentable among the studied samples, presumably due to the high proportion of water-unextractable DF. The in vitro digestion reduced the fructan content of wheat samples, thus also decreasing their fermentability. Among the studied short-chain fatty acids, acetate dominated the profiles. The highest and lowest production of propionate was from the oat and wheat samples, respectively. Interestingly, wheat aleurone generated similar amounts of butyrate as the rye fractions even without rapid gas production.     

Effects of Thermomechanical Extrusion and Particle Size Reduction on Bioconversion Rate of Corn Fiber for Ethanol Production

The objective of this research was to evaluate the effect of thermomechanical extrusion and particle size (PS) reduction on the bioconversion rate of corn fiber for ethanol production. Extrusion was conducted at a screw speed of 300 rpm, feed rate of 120 g/min, feed moisture content of 30%, melt temperature of 140°C, and die diameter of 3 mm. Raw and extruded corn fiber were separated into three different PSs (1 > PS ≥ 0.5, 0.5 > PS ≥ 0.3, and 0.3 > PS ≥ 0.15 mm) with a wire sieve. Extrusion pretreatment and PS reduction resulted in a significant (P < 0.05) difference in physical properties and color values of extruded corn fiber as a result of accelerated degradation of corn fiber structure. Significant increase in water solubility index of extruded corn fiber at 0.3 > PS ≥ 0.15 mm was an indication of high degradation of starch during extrusion for higher release of polysaccharides. Moreover, extruded corn fiber at PS reduction 0.3 > PS ≥ 0.15 mm also significantly increased (P < 0.05) ethanol yield (69.11 g/L) and conversion (68.18%) by increasing protein digestibility and free amino nitrogen, which are essential for higher fermentation efficiency.     

氮、磷和钾营养对优质玉米子粒产量和营养品质的影响

施用氮、磷和钾营养对优质玉米子粒产量和营养品质有明显的影响。氮磷钾营养平衡施用(NPK)较不施氮(PK)、不施磷(NK)和不施钾(NP)显著增加优质玉米产量,使高油玉米(农大115)分别增产15.9%、6.9%和12.1%,使高淀粉玉米(白玉109)依次增产20.3%、8.6%和12.7%。施氮能增加高油和高淀粉玉米子粒蛋白质、醇溶蛋白和清蛋白含量;施磷或施钾能增加高油玉米子粒蛋白质、醇溶蛋白和清蛋白含量以及氨基酸和必需氨基酸含量,而对高淀粉玉米子粒蛋白质及其组分含量基本无或较小影响。施氮使高油玉米子粒氨基酸和必需氨基酸含量提高0.83和0.41个百分点,使高淀粉玉米提高1.18和0.36个百分点;施氮、施磷和施钾增加高油和高淀粉玉米淀粉总量和支链淀粉含量,降低直链淀粉含量。施氮能增加高油和高淀粉玉米子粒油分、亚油酸和油酸含量,使高油玉米分别增加0.83、0.41和0.30个百分点,使高淀粉玉米分别增加0.34、0.18和0.13个百分点,而施磷或施钾对两品种子粒油分、亚油酸和油酸含量的影响不明显。     

Chemical composition of natural and polyphenol-free apple pomace and the effect of this dietary ingredient on intestinal fermentation and serum lipid parameters in rats

Unprocessed pomace containing 61% of dietary fiber (DF) and 0.23% of polyphenols (PP) and ethanol- or ethanol/acetone-extracted pomaces containing 66% DF and 0.10% PP and 67% DF and 0.01% PP, respectively, were subjected to a 4 week study in rats. The aim of the study was assessing the advantages of dietary supplementation with the above pomaces. To measure the animal response to dietary treatments, parameters describing cecal fermentation and lipoprotein profile were assessed. The dietary use of 5% unprocessed pomace caused an increase in cecal short-chain fatty acid (SCFA) production and a decrease in blood triacylglycerols, leading to a drop in serum atherogenic index. Ethanol-extracted pomace increased the glycolytic activity of cecal microbiota and decreased cecal branched-chain fatty acid production, whereas acetone extraction led to lower cecal ammonia concentration, decreased colonic pH value, and higher HDL/total cholesterol ratio. The variations in the atherogenic index indicate flavonoids as the key pomace component in relation to blood lipid profile benefits.     

Structural and Retrogradation Properties of Rice Endosperm Starch Affect Enzyme Digestibility of Steamed Milled-Rice Grains Used in Sake Production

Structural and physicochemical characteristics of endosperm starch from milled rice grains of seven Japanese cultivars used in sake production were examined. Amylose content was 15.2–20.2%, number-average degree of polymerization (DP_n) of amylose was 900–1,400, and the ratio of short-to-long chain amylopectin was 2.7–3.5, respectively. The degree of retrogradation of purified starch stored for seven days at 4°C after gelatinization was 20–31%. The degree of retrogradation correlated negatively with the ratio of short-to-long chain amylopectin. The effect of holding time after steaming on enzyme digestibility and starch retrogradation of steamed rice grains was investigated. The longer the holding time after steaming, the greater the extent of retrogradation, and the less the degree of enzymatic digestibility. The decreased rate of enzyme digestibility correlated with amylopectin chain length distribution. Samples with short-chain amylopectin exhibited a slow decrease in enzyme digestibility. It was determined that the structure and retrogradation properties of endosperm starch in Japanese rice cultivars affect the decreasing rate of enzyme digestibility of the steamed, milled rice grains.     

Pretreatment of Wet‐Milled Corn Fiber to Improve Recovery of Corn Fiber Oil and Phytosterols

The phytosterol‐containing oil in the corn fiber (corn fiber oil) has potential use as a natural low‐density lipoprotein (LDL) lowering nutraceutical but its low concentration (1–3%) makes it difficult and expensive to extract. Pretreatment of corn fiber with dilute acid or glucosidases removed nonlipid components of fiber, producing oil‐enriched fractions that should be more amenable to efficient and inexpensive oil extraction. Acid, as well as enzymes, significantly increased the content of corn fiber oil and its phytosterol compounds by hydrolyzing (and removing) the starch and nonstarch (cell wall) polysaccharides from the wet‐milled corn fiber. Dual treatment of the fiber with acid and enzyme greatly increased the concentrations of corn fiber oil and its phytosterol components, compared with acid or enzyme treatments alone. Depending on the treatment, the oil concentration in the residual solids increased from 0.3 to 10.8% (21–771% increase in conc.) and the total phytosterol concentration increased from 19.8 to 1256.2 mg/g of fiber (11–710% increase in conc.) compared with untreated fiber.     

Genotypic variation in fatty acid content of blackcurrant seeds.

The fatty acid composition and total fatty acid content of seeds from 36 blackcurrant genotypes developed at the Scottish Crop Research Institute were examined. A rapid small-scale procedure, involving homogenization of seeds in toluene followed by sodium methoxide transesterification and gas chromatography, was used. There was considerable variation between genotypes. The gamma-linolenic acid content generally varied from 11 to 19% of the total fatty acids, but three genotypes had higher values of 22-24%, levels previously not reported for blackcurrant seed and similar to those for borage seed. Other nutritionally important fatty acids, stearidonic acid and alpha-linolenic acid, varied from 2 to 4% and 10-19%, respectively. The mean total fatty acid contents ranged from 14 to 23% of the seed, but repeatability was poor. The results are discussed. Blackcurrant seeds are mainly byproducts from juice production, and the study shows the potential for developing blackcurrant genotypes with optimal added value.     

Effects of konjac glucomannan on putative risk factors for colon carcinogenesis in rats fed a high-fat diet

The aim of this study was to determine effects of konjac glucomannan (KGM) in a high fat corn oil diet on risk factors of colon carcinogenesis, that is, fecal β-glucuronidase, mucinase, and bile acids, and on preventive factors, that is, fecal microflora and cecal short-chain fatty acids (SCFAs). Sprague-Dawley rats (n = 8 animals per group) were fed a normal-fat fiber-free (5% corn oil, w/w) or high-fat (25% corn oil, w/w) diet containing no fiber, KGM (5%, w/w), or inulin (5%, w/w, as a prebiotic control) for 4 weeks. Results indicated that the high-fat fiber-free diet significantly elevated the fecal β-glucuronidase and mucinase activities and total bile acid concentration and decreased cecal SCFA contents, as compared with its normal-fat counterpart. The incorporation of KGM, as well as inulin, into the high-fat fiber-free diet beneficially reduced the fecal β-glucuronidase and mucinase activities and lithocholic acid (secondary bile acid) concentration. Although KGM elevated the daily fecal total bile acid excretion, the change was due to the primary, instead of the secondary, bile acids. In addition, KGM beneficially promoted the daily fecal excretion of bifidobacteria and lactobacilli and cecal SCFA contents, as compared with the high-fat fiber-free diet. Therefore, the present study suggests that KGM potentially attenuated the high fat-induced risk in colon carcinogenesis.     

γ射线辐照与NaOH溶液协同预处理对玉米秸秆酶解产糖率及微观结构的影响

为提高玉米秸秆的酶解产糖量,研究γ射线辐照与NaOH溶液协同处理对玉米秸秆中酶解还原糖得率的影响。采用红外光谱(IR)、X射线衍射分析和扫描电镜(SEM)分析协同处理对玉米秸秆微观结构的影响。结果表明,较低剂量辐照对玉米秸秆酶解还原糖得率作用不明显,但可大幅降低后续碱浸泡所需的用量和时间。电镜扫描结果表明,经200kGy剂量辐照与碱协同预处理的样品,表面积增加最多。经200kGy辐照和2%NaOH溶液协同预处理的玉米秸秆,其酶解还原糖含量达到了48.34%,这为应用酶解玉米秸秆生产工业乙醇提供了理论依据。     

Ethanol Production from Modified and Conventional Dry‐Grind Processes Using Different Corn Types

Different corn types were used to compare ethanol production from the conventional dry‐grind process to wet or dry fractionation processes. High oil, dent corn with high starch extractability, dent corn with low starch extractability and waxy corn were selected. In the conventional process, corn was ground using a hammer mill; water was added to produce slurry which was fermented. In the wet fractionation process, corn was soaked in water; germ and pericarp fiber were removed before fermentation. In the dry fractionation process, corn was tempered, degerminated, and passed through a roller mill. Germ and pericarp fiber were separated from the endosperm. Due to removal of germ and pericarp fiber in the fractionation methods, more corn was used in the wet (10%) and dry (15%) fractionation processes than in the conventional process. Water was added to endosperm and the resulting slurry was fermented. Oil, protein, and residual starch in germ were analyzed. Pericarp fiber was analyzed for residual starch and neutral detergent fiber (NDF) content. Analysis of variance and Fisher's least significant difference test were used to compare means of final ethanol concentrations as well as germ and pericarp fiber yields. The wet fractionation process had the highest final ethanol concentrations (15.7% v/v) compared with dry fractionation (15.0% v/v) and conventional process (14.1% v/v). Higher ethanol concentrations were observed in fractionation processes compared to the conventional process due to higher fermentable substrate per batch available as a result of germ and pericarp fiber removal. Germ and pericarp yields were 7.47 and 6.03% for the wet fractionation process and 7.19 and 6.22% for the dry fractionation process, respectively. Germ obtained from the wet fractionation process had higher oil content (34% db) compared with the dry fractionation method (11% db). Residual starch content in the germ fraction was 16% for wet fractionation and 44% for dry fractionation. Residual starch in the pericarp fiber fraction was lower for the wet fractionation process (19.9%) compared with dry fractionation (23.7%).     

Composition of grain and forage from corn rootworm-protected corn event MON 863 is equivalent to that of conventional corn (Zea mays l.)

Insect-protected corn hybrids containing event MON 863 protect corn plants against feeding damage from corn rootworm (Diabrotica), a major North American insect pest. Corn event MON 863 contains a gene that expresses an amino acid sequence variant of the wild-type Cry3Bb1 insecticidal protein from Bacillus thuringiensis. The purpose of this study was to compare the composition of corn containing event MON 863 with that of conventional nontransgenic corn. Compositional analyses were conducted to measure proximates, fiber, amino acids, fatty acids, minerals, folic acid, thiamin, riboflavin, vitamin E, antinutrients, and certain secondary metabolites in grain and proximates and fiber content in forage collected from a total of eight field sites in the U.S. and Argentina. Compositional analyses demonstrated that the grain and forage of event MON 863 are comparable in their nutritional content to the control corn hybrid and conventional corn. These comparisons, together with the history of the safe use of corn as a common component of animal feed and human food, support the conclusion that corn event MON 863 is compositionally equivalent to, and as safe and nutritious as, conventional corn hybrids grown commercially today.     

Effects of Amylose,Corn Protein,and Corn Fiber Contents on Production of Ethanol from Starch‐Rich Media

The effects of amylose, protein, and fiber contents on ethanol yields were evaluated using artificially formulated media made from commercial corn starches with different contents of amylose, corn protein, and corn fiber, as well as media made from different cereal sources including corn, sorghum, and wheat with different amylose contents. Second‐order response‐surface regression models were used to study the effects and interactions of amylose, protein, and fiber contents on ethanol yield and conversion efficiency. The results showed that the amylose content of starches had a significant (P < 0.001) effect on ethanol conversion efficiency. No significant effect of protein content on ethanol production was observed. Fiber did not show a significant effect on ethanol fermentation either. Conversion efficiencies increased as the amylose content decreased, especially when the amylose content was >35%. The reduced quadratic model fits the conversion efficiency data better than the full quadratic model does. Fermentation tests on mashes made from corn, sorghum, and wheat samples with different amylose contents confirmed the adverse effect of amylose content on fermentation efficiency. High‐temperature cooking with agitation significantly increased the conversion efficiencies on mashes made from high‐amylose (35–70%) ground corn and starches. A cooking temperature of ≥160°C was needed on high‐amylose corn and starches to obtain a conversion efficiency equal to that of normal corn and starch.     

Influence of Milk,Corn Starch,and Baking Conditions on the Starch Digestibility,Gelatinization, and Fracture Stress of Biscuits

Dough for nontraditional semisweet biscuits—prepared with wheat flour or replacing part of the wheat flour with corn starch, with or without skim milk—was baked at two oven temperatures, 120 or 170°C, until reaching moisture content and water activity lower than 6% and 0.5, respectively. Assays of fracture stress, differential scanning calorimetry, X‐ray diffraction, and starch digestibility were performed. Results showed that biscuits containing milk had the highest fracture stress, and biscuits baked at low temperature were harder than biscuits baked at high temperature. The degree of starch gelatinization during baking was higher when dough was baked at 170°C, compared with dough baked at 120°C. The decrease in gelatinization coincides with the decrease in the height and surface of peaks at 15 and 23° in the X‐ray diffraction patterns. Milk and corn starch did not affect the starch digestibility of biscuits, but biscuits baked at 170°C presented lower fracture stress and higher starch digestibility than biscuits baked at 120°C.