4.7 Article

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

期刊

JOURNAL OF FOOD ENGINEERING
卷 222, 期 -, 页码 38-48

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2017.11.007

关键词

In vitro digestion; Carbohydrates; Weibull model; Softening kinetics; Texture; Food classification

向作者/读者索取更多资源

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 degrees 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 < 0.0001). Pretzels had the highest initial hardness (59 N) and the fastest softening half time (4 min); quinoa had the lowest initial hardness (1.7 N) and the slowest softening half time (354 min). Softening half times was characterized as: fast (pretzel), intermediate (brown rice, orzo, white rice), or slow (couscous and quinoa). It is recommended that future studies use single compression tests on foods digested for 120-240 min. (C) 2017 Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据