Modeling the softening of carbohydrate-based foods during simulated gastric digestion

Food breakdown during gastric digestion is important for controlling processes such as gastric emptying. Six foods (brown rice, couscous, orzo, pretzel, quinoa, and white rice) underwent in vitro digestion by incubation in simulated oral and gastric fluids for up to 240 min (100 rpm, 37 °C). Texture...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food engineering 2018-04, Vol.222, p.38-48
Main Authors: Drechsler, Krista C., Bornhorst, Gail M.
Format: Article
Language:English
Subjects:
Carbohydrates
Food classification
In vitro digestion
Softening kinetics
Texture
Weibull model
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Food breakdown during gastric digestion is important for controlling processes such as gastric emptying. Six foods (brown rice, couscous, orzo, pretzel, quinoa, and white rice) underwent in vitro digestion by incubation in simulated oral and gastric fluids for up to 240 min (100 rpm, 37 °C). Texture analyses were completed by single compression (50% strain) or bulk compression (33 or 67% strain); softening kinetics were fit to the Weibull model. Texture was significantly influenced by food, digestion time, and their interaction (p 
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2017.11.007