Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility

Structural and textural properties as well as the dietary fibre content of solid cereal foams influence the oral breakdown of structure, bolus formation and digestibility. The aim of this study was to investigate how structural differences of solid cereal foams (puffs vs. flakes) affect in vivo chew...

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Bibliographic Details
Published in:Food research international 2017-06, Vol.96, p.1-11
Main Authors: Alam, Syed Ariful, Pentikäinen, Saara, Närväinen, Johanna, Holopainen-Mantila, Ulla, Poutanen, Kaisa, Sozer, Nesli
Format: Article
Language:English
Subjects:
Extrusion
Flakes
Mastication
Puffs
Rye bran
Starch digestion
Structure
Texture
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Summary:Structural and textural properties as well as the dietary fibre content of solid cereal foams influence the oral breakdown of structure, bolus formation and digestibility. The aim of this study was to investigate how structural differences of solid cereal foams (puffs vs. flakes) affect in vivo chewing and in vitro starch digestion. Four extruded puffs and flakes were produced from endosperm rye flour by extrusion processing without or with 10% rye bran (RB) addition. Extruded puffs and flakes were masticated by fifteen healthy females and the process was monitored using electromyography. Extruded puffs were more porous than flakes (97% vs 35%). The two products were also significantly different (p
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.03.008