scholarly journals Impact of Oral Mastication on the in vitro Digestibility of Pigmented and Non-Pigmented Rice Varieties

2021 ◽  
Vol 12 (1) ◽  
pp. 1148-1160
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
In Vitro Digestion ◽  
In Vitro Digestibility ◽  
Rice Varieties ◽  
Pigmented Rice ◽  
Rice Samples ◽  
Oral Processing

The extent of starch hydrolysis and glycemic index (GI) of foods depends on how it is orally processed, but many in vitro digestion studies failed to consider the oral phase of digestion. This research aimed to understand the relationship between oral mastication and GI of rice. For this study, different rice varieties (pigmented and non-pigmented) were selected and analyzed for their physicochemical properties. The amylose content for all rice varieties was higher than 25%, with the starch content of 68.68 ± 0.70% - 81.60 ± 1.78%. Temporal dominance of sensation was determined for rice samples to understand the consumers' sensory preferences towards the pigmented rice varieties. In vivo oral mastication studies were also performed for the rice varieties, in which significant differences were observed amongst pigmented and non-pigmented rice samples. The particle size for pigmented rice varieties after in vivo oral mastication was significantly larger (50% particles greater than 2 mm; due to its intact morphology) than non-pigmented rice. The significant impact of oral processing on the GI of rice irrespective of the varieties was also observed in this study. Thus, this research sheds light on the need for oral processing for in vitro digestion studies.

Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Priyanka Sethupathy ◽  
S. K. Sivakamasundari ◽  
Jeyan. A. Moses ◽  
Chinnaswamy Anandharamakrishnan
Keyword(s):  
Amylose Content ◽  
Starch Content ◽  
Matter Content ◽  
Dry Matter Content ◽  
Hydrolysis Time ◽  
Rice Varieties ◽  
Cooked Rice ◽  
Oral Processing ◽  
The Impact

AbstractThis research explored the impact of in-vivo oral processing on the bolus properties of three rice varieties [white ponni (WP), mappillai samba (MS), and basmati (B)] that were selected based on variations in the amylose content. The amylose and dry matter content of the WP, MS, and B were 4.67, 7.48, and 13.8(%) and 69.57, 60.09, and 70.47(%), respectively. Mastication features (bite-size, chewing time, and chew cycles), bolus properties (particle size distribution, bolus moisture content, rheology, and starch hydrolysis), time-dependent bolus features (rate of incorporation of saliva and saliva content) and, temporal dominance of sensation (TDS) of cooked rice were studied. Results confirmed the significance of oral processing on various bolus characteristics. Moreover, a pronounced correlation between the morphology of rice varieties and mastication features was observed. The structure and textural characteristics of the different rice varieties (MS, WP, B) showed considerable effects on the consumption time (25.7 s, 22.2 s, 17.8 s) and chewing cycles (34, 31, 23). Rate of saliva incorporation was relatively lesser for MS as compared with WP and B. Solid loss followed the trends WP > MS > B. The total starch content of cooked rice boluseswas WP (82.69 ± 0.01%), MS (79.49 ± 0.01%), and B (71.74 ± 0.01%). Further, texture – TDS and flavor – TDS of all varieties were found to be strongly dependent on textural attributes, composition, and oro-sensory perception. This study provides a significant understanding of the oral processing behavior of rice and its bolus, considering the effect of variations in amylose content, texture, and morphology.

Relationship between intake of silage and its chemical composition and in vitro digestibility

1972 ◽  
Vol 23 (1) ◽  
pp. 25 ◽  
Author(s):  
DC Brown ◽  
JC Radcliffe
Keyword(s):  
Dry Matter ◽  
In Vitro Digestion ◽  
Ammonia Nitrogen ◽  
Matter Content ◽  
In Vitro Digestibility ◽  
Dry Matter Content ◽  
Regression Analyses ◽  
Lactic Acids

Twenty experimental silages were made from seven pasture species at different stages of maturity. In vivo dry matter, organic matter, and energy ad libitum intakes and digestibilities of the silages were determined with standardized pairs of Merino wethers. The following chemical characteristics of the silages were measured: nitrogen, ammonia nitrogen, total titratable acids, acetic, propionic, butyric, and lactic acids, total volatiles lost during oven drying, lactic acid as a percentage of the total organic acids, pH, acid pepsin dry matter disappearance, dry matter content, and in vitro digestibility and rate of digestion. When all 20 silages were considered, energy intakes on a body weight basis were significantly related to silage pH (r = 0.55) and rate of in vitro digestion (r = 0.58). When the five legume silages were removed from the analysis and only the 15 grass-dominant silages were considered, dry matter intakes were significantly related to acetic (r = –0.57) and propionic acid (r = –0.55) concentrations. Multiple regression analyses did not significantly increase the accuracy of predicting intake. The results suggested that silage intake was negatively related to the degree of fermentation that occurred during the ensiling process.

scholarly journals Moisture Effect on Characteristics of Slowly Digestible Potato Starch Prepared under Electron Beam Irradiation

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Vinh Tien Nguyen ◽  
Loc Nguyen Thi ◽  
Khanh Son Trinh
Keyword(s):  
Electron Beam ◽  
Amylose Content ◽  
Potato Starch ◽  
Average Molecular Weight ◽  
Degree Of Crystallinity ◽  
In Vitro Digestibility ◽  
Moisture Contents ◽  
Physicochemical Changes

This study evaluates the effect of initial moisture contents (11.74–29.84%) on physicochemical changes, in vitro and in vivo digestibilities of potato starch irradiated with electron beam (EB). After a constant dose of EB irradiation, intrinsic viscosity and average molecular weight of potato starch decreased for all investigated moisture contents. When the moisture of starch was lower than 18%, the depolymerization predominated, hence increasing the amylose content. At higher moisture, water can strongly absorb EB and produce highly active species that induced the crosslinking of amylose molecules and the disruption of large crystals into smaller defective crystals. As a result, we found a maximum in amylose content at 14.84% moisture and a minimum in the degree of crystallinity at 17.5% moisture. Thermal stabilities between the irradiated samples were not significantly different. In vitro digestibility results showed that higher moistures during EB treatment induced structural changes that led to the conversion of resistant starch (RS) fraction into slowly digestible starch (SDS). Moreover, an in vivo digestive model in mice showed that EB-treated starch was able to maintain blood glucose at a stable level for a long time. This study showed a potential for SDS production from potato starch using EB irradiation technology, even in large scale.

EFFECT OF FERMENTATION TIME IN THE ARTIFICIAL RUMEN ON THE RELATIONSHIP OF IN VITRO DIGESTIBILITY TO DIGESTIBILTY AND INTAKE OF HAY BY SHEEP

1968 ◽  
Vol 48 (3) ◽  
pp. 361-372 ◽  
Author(s):  
J. E. Troelsen ◽  
J. M. Bell
Keyword(s):  
In Vitro Digestion ◽  
In Vitro Digestibility ◽  
Growth Stages ◽  
Fermentation Time ◽  
Assay Procedure ◽  
Relationship Of ◽  
Physical And Chemical ◽  
The Relationship

The digestibility and intake of several kinds of hay at several growth stages were measured with sheep. The in vitro digestibility was determined by a two-stage procedure. Because the in vitro digestibility of dry matter was unduly affected by a high solubility of the ash fraction, organic matter digestibility was the preferred criterion. In vitro digestibility was measured after fermentation times of 6, 12, 24, 48 or 96 hr. Significant correlations (P < 0.001) were found between in vivo and in vitro digestibility at each of these times. Near-maximal correlations occurred for most hays at 48 to 96 hr. Regressions for each duration were calculated and were used to estimate durations where equal in vitro and in vivo values should occur. Differences between kinds of hay and interactions between growth stages hindered improvement of the assay procedure by simple adjustments in fermentation duration.Optimal estimates of digestibility and intake occurred at the same fermentation durations. This was attributed to the recognized relationship between digestibility and intake of forage. A change of one unit in the in vitro digestibility was associated with an 18% greater change in intake of grass hay than of alfalfa hay, but at 70% digestibility both kinds of hay were eaten in equal amounts.The optimal fermentation duration for a general assay to predict digestibility and intake was about 48 hr. Further improvements appeared to require knowledge about differences in kinds and growth stages of hay, in their physical and chemical reaction to in vivo mastication and digestion as compared with grinding and in vitro digestion.

scholarly journals WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro Digestion

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1066
Author(s):  
Stephen Homer ◽  
Roderick Williams ◽  
Allison Williams ◽  
Amy Logan
Keyword(s):  
Mechanical Properties ◽  
Material Properties ◽  
In Vitro Digestion ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Gastric Digestion ◽  
Intestinal Phase ◽  
Ph Values ◽  
Oral Processing

The influence of microstructure and mechanical properties on the in vitro digestibility of 15% whey protein isolate (WPI) gels was investigated. Gels were prepared via heat set gelation at three pH values (pH 3, 5 and 7), which produced gels with distinct microstructures and mechanical properties. The gels were minced to simulate an oral/chewing phase, which led to the formation particles of various sizes and textures. The minced gels were passed through either an Infogest (pre-set pH of 3) or Glass stomach (dynamic pH) protocol. Gels were digested in the gastric phase for up to 120 min, at which point the extent of digestion was measured by the amount of filterable nitrogen passing through a sieve. The digesta from both gastric methods were passed through an in vitro simulated intestinal phase. A strong link was found between the elasticity of the initial gel and the gel particle size following simulated oral processing, which significantly (p < 0.01) affected the rate of digestion in the gastric phase. A weaker correlation was also found between the pH of the gels and the extent of gastric digestion. This work highlights the differences in the rate of gastric digestion, arising from oral processing, which can be attributed to the material properties of the substrate.

scholarly journals In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1687
Author(s):  
Po-Ching Tsai ◽  
Lih-Shiuh Lai
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Starch Content ◽  
Average Molecular Weight ◽  
In Vitro Digestibility ◽  
Weight Average Molecular Weight ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Starch Paste

This study focused on the effect of cycled heat-moisture treatment (cHMT) on the in vitro digestibility, rheological, and physicochemical properties of water caltrop starch. The amylose content increased significantly by cHMT, whereas damaged starch content decreased only in the groups with more than two cycles applications. cHMT generally increased the weight-average molecular weight, except for single cycle treatment which showed the reverse result. In thermal properties, the onset temperature (T0), peak temperature (Tp), and conclusion temperature (Tc) increased, while the enthalpy needed to complete the gelatinization was lowered by cHMT. Water caltrop starch paste showed less shear-thinning behavior with cHMT. Meanwhile, the viscosity and tendency to form strong gel were enfeebled with modification. cHMT significantly changed predicted glycemic index (pGI) value, especially in samples that underwent the most cycles of treatment, which showed the lowest pGI compared to native and other treatment. These results suggested that cHMT water caltrop starch was effectively modified and showed diversified properties.

scholarly journals EVALUASI NILAI GIZI TEPUNG PISANG GOROHO (Musa acuminate, sp) TERMODIFIKASI

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Lisa Sangkilen ◽  
Gregoria Sri Suhartati Djarkasi ◽  
Lucia Cecilia Mandey
Keyword(s):  
Experimental Method ◽  
Resistant Starch ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
In Vitro Digestibility ◽  
Banana Flour

ABSTRACTThe purpose of this research is to identify the chemical properties of goroho plantain  flour produced through the process of modification of cold-boiled, cold-steamed and cold-roasted. The method used in this study is the experimental method. The parameters measured were starch content, amylose content, resistant starch content and in vitro digestibility of starch on modified goroho plantain flour. The results obtained in this study were an increase in starch content in cold-boiled treatment 79.29%, cold-steamed 76.83%, cold-roasted 72.86%, amylose content in cold-boiled treatment 25.54%, cold-boiled 24.37%, cold-roasted 21.40 %, resistant starch content of cold-boiled treatment 28.87%, cold-steamed 28.18%, cold-roasted 27.21%, and in vitro digestibility cold-boiled treatment 46.17%, cold-boiled 55.66%, cold-roasted 66.12%. The modification of goroho plantain flour with boiled, steamed and roasted treatments can increase the levels of resistant starch in goroho plantain flour. Keywords: goroho banana flour, resistant starch, goroho banana

scholarly journals Comparison of starch digestibility methods for extruded wheat grains (Triticum aestivum L.)

2021 ◽  
Author(s):  
Dana Homolková ◽  
Vladimír Plachý ◽  
Anna Maňourová ◽  
Michal Kaválek ◽  
Václav Dvořáček ◽  
...  
Keyword(s):  
Starch Content ◽  
Linear Regression Analysis ◽  
Starch Digestibility ◽  
In Vitro Assays ◽  
In Vitro Digestibility ◽  
Wheat Grains ◽  
Time Space ◽  
In Vivo Testing

This study compared different methods of determining starch digestibility (in vivo vs in vitro) in wheat grains and evaluated the influence of extrusion on digestibility. In vivo starch digestibility was determined in broiler chickens by calculating the residual starch content in their ilea and the digestibility using a chromium oxide indicator. In vitro digestibility was examined using pepsin and pancreatin. During in vivo testing, the highest digestibility coefficient (DC) was achieved by the Bonanza variety in its extruded form (91.19 ± 0.40%). In contrast, the lowest DC was achieved by the Tobak variety in its non-extruded form (81.45 ± 1.92%). Generally, a higher DC was observed in vivo for extruded forms of wheat. During in vitro testing, the highest DC was achieved by the Stefii variety in its non-extruded form (96.10 ± 0.55%), whereas the lowest DC was observed in the Yetti variety in its extruded form (49.72 ± 0.41%). Overall, the in vitro experiments did not exhibit significant differences between extruded and non-extruded forms of wheat. Linear regression analysis showed a strong relationship (r<sup>2</sup> = 0.860; 85.98%) between in vivo- and in vitro-derived DC values in all wheat varieties, both in extruded and non-extruded forms. The study showed that in vivo testing is a suitable method for the determination and control of starch levels in extruded materials. However, despite the accuracy of this technique, it is also very demanding in terms of time, space, equipment, and methodological knowledge. Therefore, based on the strong correlation between the in vivo and in vitro assays, we recommend in vitro digestibility testing as a preferable alternative.  

scholarly journals Freshly Prepared or Reheated? The Effect of Cold Storage and Reheating of Parboiled Rice on Consumer Preference and Acceptability in Auckland, New Zealand

2017 ◽  
Author(s):  
Louise Weiwei Lu ◽  
John Monro ◽  
Jun Lu ◽  
Elaine Rush
Keyword(s):  
New Zealand ◽  
Consumer Preferences ◽  
Brown Rice ◽  
Consumer Preference ◽  
Starch Digestibility ◽  
Rice Varieties ◽  
Parboiled Rice ◽  
Rice Samples

Background: Previous in vitro and in vivo studies have demonstrated that storage of cooked rice at 4 &deg;C for 24 h and reheating to 65 &deg;C significantly reduced starch digestibility and postprandial glycaemic responses. Moreover, the effect was greater for parboiled rice compared to other rice varieties commonly consumed in New Zealand. This study aimed to evaluate consumer preferences of related sensory attributes and consumer acceptability of several rice varieties freshly cooked or reheated. Method: Sixty-four consumers volunteered and recorded on Visual Analoge Scales their preference and acceptability of freshly prepared or cold-stored and reheated medium grain white, medium grain brown and parboiled rice. Results: All six rice samples were accepted by participants (average 54%). Reheated parboiled rice and reheated medium grain brown rice were both accepted by participants as a preferred staple meal compared to other rice samples. Among all rice samples, the sweetness and the flavour of freshly cooked warm medium-grain white rice were less preferred (scored 42.1% and 45.0% respectively) compared with other samples (P = 0.05). Participants who prepared and consumed brown rice at home regularly (more than 10 times per month), preferred the reheated brown rice (73.8% (67.4, 80.2)) and reheated parboiled rice (74.3% (67.9, 80.7)) (P &lt; 0.001). Conclusions: It is suggested that reheated parboiled rice, with the lowest starch digestibility and glycaemic impact (both in vitro glucose release and in vivo glucose response) could be accepted as a healthier alternative for the daily staple meal.

scholarly journals Evolution of in vitro digestibility techniques: a systematic review

2022 ◽  
Vol 6 (4) ◽  
pp. 300-310
Author(s):  
I. M. Chernukha ◽  
A. V. Meliashchenia ◽  
I. V. Kaltovich ◽  
E. R. Vasilevskaya ◽  
M. A. Aryzina ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Model Systems ◽  
In Vitro Digestibility ◽  
Physiological Processes ◽  
Kjeldahl Method ◽  
Ph Stat

The inability to reproduce certain digestive processes in vivo, high research costs and ethical aspects have led to the development of a large number of in vitro digestion models. These models allow us to take into account various factors of modeling complex multistage physiological processes occurring in the gastrointestinal tract, which makes them promising and widely used. A significant part of in vitro methods includes assessment by enzymatic digestion and are based on the calculation of nitrogen remaining after digestion in relation to the initial total nitrogen (according to the Dumas, Kjeldahl method, spectrophotometric or chromatographic method). There are also a number of titrometric methods (pH‑stat), which are mainly used to assess the digestibility of feed, most successfully for aquatic animals due to the simplicity of their digestive tract. Methods for assessing the digestibility of food products by enzymatic digestion have undergone various stages of evolution (since 1947) and have been widely modified by including various enzymes (pepsin, trypsin, pancreatin, erepsin, etc.) in model systems, indices for various products have been determined on their basis (pepsin-digest-residue (PDR) index, 1956; pepsin pancreatin digest (PPD) index, 1964; pepsin digest dialysate (PDD), 1989). As a result, a single protocol was formed to study the digestibility of food — INFOGEST (2014–2019), which includes three stages of digestion (oral, gastric and intestinal). It allows researchers to accurately reproduce the conditions of the human gastrointestinal tract and is widely used by scientists around the world.

Sign in / Sign up

Export Citation Format

Share Document