Impact of food processing on rye product properties and their in vitro digestion
| Autor: | Marie Alminger, José Luis Vázquez Gutiérrez, Maud Langton, Daniel P. Johansson, Rikard Landberg |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Secale Blood Glucose Dietary Fiber Food Handling medicine.medical_treatment Medicine (miscellaneous) Biology 03 medical and health sciences Rye 0404 agricultural biotechnology Diabetes mellitus medicine Food science Microstructure Gastric digestion Triticum 030109 nutrition & dietetics Nutrition and Dietetics business.industry Insulin digestive oral and skin physiology In vitro digestion Dietary fibre food and beverages Starch 04 agricultural and veterinary sciences Original Contribution Bread medicine.disease biology.organism_classification Postprandial Period 040401 food science Postprandial Glucose release Food processing Digestion business |
| Zdroj: | European Journal of Nutrition |
| ISSN: | 1436-6215 1436-6207 |
| Popis: | Purpose Rye products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood. Methods Five differently processed rye products (sourdough-fermented bread, fermented and unfermented crispbread, extrusion-cooked rye, and porridge) and refined wheat bread were characterised. Two in vitro methods, a dynamic method simulating digestion in the stomach and small intestine and a static method, simulating conditions in the stomach were used to determine viscosity development, structural changes and release of glucose during digestion. Results Structural and compositional differences induced by processing influenced product digestion. Gastric disintegration and digesta particle size were related to characteristics of the starch/protein matrix, while digesta viscosity was reduced due to fibre degradation during fermentation. More cohesive boluses were associated with slower glucose release. Sourdough fermentation increased amylose leakage and appeared to inhibit starch hydrolysis despite low digesta viscosity and rapid disintegration. Conclusions The net release of glucose during digestion of foods is determined by several factors which may vary in their importance depending on product specific properties. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink