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

Ariful Alam (Corresponding Author), Saara Pentikäinen, Johanna Närväinen, Ulla Holopainen-Mantila, Kaisa Poutanen, Nesli Sözer (Corresponding Author)

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7 Citations (Scopus)

Abstract

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 < 0.05) in their structural and textural properties such as expansion, hardness, density and crispiness. A negative correlation was observed between hardness and crispiness index (p < 0.05, r = − 0.950) and density and porosity (p < 0.05, r = − 0.964). Addition of 10% RB had a significant effect on structural, textural and mastication properties both for puffs and flakes. Mastication of puffs required less total work than flakes (204 vs. 456%) and they were degraded to smaller particles than flakes during mastication. Irrespectively of the considerable differences in structure, texture and oral disintegration process, no significant (p < 0.05) differences were observed between puffs and flakes (86.4 vs. 85.1) in terms of starch hydrolysis index. RB addition increased the hydrolysis index of puffs and flakes to 89.7 and 94.5, respectively, which was probably attributable to the increased number of particles in the bolus.
Original languageEnglish
Pages (from-to)1-11
Number of pages11
JournalFood Research International
Volume96
DOIs
Publication statusPublished - 1 Jun 2017
MoE publication typeA1 Journal article-refereed

Fingerprint

flakes
Mastication
foams
Starch
mouth
digestibility
starch
Hardness
rye bran
mastication
Hydrolysis
Endosperm
Porosity
Dietary Fiber
Electromyography
Flour
Digestion
hardness
hydrolysis
rye flour

Keywords

  • Extrusion
  • Flakes
  • Mastication
  • Puffs
  • Rye bran
  • Starch digestion
  • Structure
  • Texture

Cite this

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title = "Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility",
abstract = "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 < 0.05) in their structural and textural properties such as expansion, hardness, density and crispiness. A negative correlation was observed between hardness and crispiness index (p < 0.05, r = − 0.950) and density and porosity (p < 0.05, r = − 0.964). Addition of 10{\%} RB had a significant effect on structural, textural and mastication properties both for puffs and flakes. Mastication of puffs required less total work than flakes (204 vs. 456{\%}) and they were degraded to smaller particles than flakes during mastication. Irrespectively of the considerable differences in structure, texture and oral disintegration process, no significant (p < 0.05) differences were observed between puffs and flakes (86.4 vs. 85.1) in terms of starch hydrolysis index. RB addition increased the hydrolysis index of puffs and flakes to 89.7 and 94.5, respectively, which was probably attributable to the increased number of particles in the bolus.",
keywords = "Extrusion, Flakes, Mastication, Puffs, Rye bran, Starch digestion, Structure, Texture",
author = "Ariful Alam and Saara Pentik{\"a}inen and Johanna N{\"a}rv{\"a}inen and Ulla Holopainen-Mantila and Kaisa Poutanen and Nesli S{\"o}zer",
year = "2017",
month = "6",
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TY - JOUR

T1 - Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility

AU - Alam, Ariful

AU - Pentikäinen, Saara

AU - Närväinen, Johanna

AU - Holopainen-Mantila, Ulla

AU - Poutanen, Kaisa

AU - Sözer, Nesli

PY - 2017/6/1

Y1 - 2017/6/1

N2 - 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 < 0.05) in their structural and textural properties such as expansion, hardness, density and crispiness. A negative correlation was observed between hardness and crispiness index (p < 0.05, r = − 0.950) and density and porosity (p < 0.05, r = − 0.964). Addition of 10% RB had a significant effect on structural, textural and mastication properties both for puffs and flakes. Mastication of puffs required less total work than flakes (204 vs. 456%) and they were degraded to smaller particles than flakes during mastication. Irrespectively of the considerable differences in structure, texture and oral disintegration process, no significant (p < 0.05) differences were observed between puffs and flakes (86.4 vs. 85.1) in terms of starch hydrolysis index. RB addition increased the hydrolysis index of puffs and flakes to 89.7 and 94.5, respectively, which was probably attributable to the increased number of particles in the bolus.

AB - 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 < 0.05) in their structural and textural properties such as expansion, hardness, density and crispiness. A negative correlation was observed between hardness and crispiness index (p < 0.05, r = − 0.950) and density and porosity (p < 0.05, r = − 0.964). Addition of 10% RB had a significant effect on structural, textural and mastication properties both for puffs and flakes. Mastication of puffs required less total work than flakes (204 vs. 456%) and they were degraded to smaller particles than flakes during mastication. Irrespectively of the considerable differences in structure, texture and oral disintegration process, no significant (p < 0.05) differences were observed between puffs and flakes (86.4 vs. 85.1) in terms of starch hydrolysis index. RB addition increased the hydrolysis index of puffs and flakes to 89.7 and 94.5, respectively, which was probably attributable to the increased number of particles in the bolus.

KW - Extrusion

KW - Flakes

KW - Mastication

KW - Puffs

KW - Rye bran

KW - Starch digestion

KW - Structure

KW - Texture

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U2 - 10.1016/j.foodres.2017.03.008

DO - 10.1016/j.foodres.2017.03.008

M3 - Article

VL - 96

SP - 1

EP - 11

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -