Impact of food processing on rye product properties and their in vitro digestion

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...

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Bibliographic Details
Published in:European journal of nutrition 2018-06, Vol.57 (4), p.1651-1666
Main Authors: Johansson, Daniel P., Gutiérrez, José L. Vázquez, Landberg, Rikard, Alminger, Marie, Langton, Maud
Format: Article
Language:English
Subjects:
Amylose
Blood Glucose
Bread
Chemistry
Chemistry and Materials Science
Diabetes mellitus
Dietary Fiber
Digestion
Digestion - physiology
Fermentation
Food Engineering
Food Handling
Food processing
Glucose
Insulin
Livsmedelsteknik
Nutrition
Nutrition and Dietetics
Näringslära
Original Contribution
Postprandial Period
Secale - metabolism
Small intestine
Sourdough
Starch
Stomach
Triticum - metabolism
Viscosity
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Summary: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.
ISSN:1436-6207
1436-6215
1436-6215
DOI:10.1007/s00394-017-1450-y