Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan
Konjac glucomannan (KGM) is consistently associated with creating a sense of fullness while slowing down physiological processes associated with food digestion and nutrient absorption. Formulating food with KGM is difficult because it develops very high viscosity in aqueous solution. In the present study, cheese pies containing increasing amounts of KGM were prepared in such a way that the gum was not fully hydrated. The aim was to achieve formulations with high doses of KGM and to delay development of the gum's rheological properties until it reaches the gastric tract. The pies and the gum alone were then submitted to oral plus gastric invitro digestion and their rheological properties were measured and compared. The viscoelastic properties increased as the KGM content of the pies rose. In addition, the digested pies were more effective at forming solid-like structures than the digested gum alone at the same concentration. The instrumental texture measurements of the pies indicated that higher KGM levels produced harder and more cohesive pies. These texture attributes would potentially enhance the expected satiating capacity of the pies. When 118 consumers with no information about the pies' composition or the health benefits of KGM performed a hedonic sensory test, their liking for the pies decreased in line with the increases in KGM level in high-KGM formulations.
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Elsevier BV
2015-10
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Subjects: | Glucomannan, Intragastric viscosity, Satiating capacity, Cheese pie, |
Online Access: | http://hdl.handle.net/10261/333769 |
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dig-iata-es-10261-3337692023-08-23T09:36:43Z Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan Marcano, Johanna Hernando, Isabel Fiszman, Susana Ministerio de Ciencia e Innovación (España) Glucomannan Intragastric viscosity Satiating capacity Cheese pie Konjac glucomannan (KGM) is consistently associated with creating a sense of fullness while slowing down physiological processes associated with food digestion and nutrient absorption. Formulating food with KGM is difficult because it develops very high viscosity in aqueous solution. In the present study, cheese pies containing increasing amounts of KGM were prepared in such a way that the gum was not fully hydrated. The aim was to achieve formulations with high doses of KGM and to delay development of the gum's rheological properties until it reaches the gastric tract. The pies and the gum alone were then submitted to oral plus gastric invitro digestion and their rheological properties were measured and compared. The viscoelastic properties increased as the KGM content of the pies rose. In addition, the digested pies were more effective at forming solid-like structures than the digested gum alone at the same concentration. The instrumental texture measurements of the pies indicated that higher KGM levels produced harder and more cohesive pies. These texture attributes would potentially enhance the expected satiating capacity of the pies. When 118 consumers with no information about the pies' composition or the health benefits of KGM performed a hedonic sensory test, their liking for the pies decreased in line with the increases in KGM level in high-KGM formulations. The authors are grateful to the Spanish Ministry of Science and Innovation for financial support (AGL2012-36753-C02-01). They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscript. 2023-08-23T09:36:43Z 2023-08-23T09:36:43Z 2015-10 2023-08-23T09:36:43Z artículo doi: 10.1016/j.foodhyd.2015.04.028 issn: 0268-005X e-issn: 1873-7137 Food Hydrocolloids 51: 16-22 (2015) http://hdl.handle.net/10261/333769 http://dx.doi.org/10.1016/j.foodhyd.2015.04.028 Sí none Elsevier BV |
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Glucomannan Intragastric viscosity Satiating capacity Cheese pie Glucomannan Intragastric viscosity Satiating capacity Cheese pie |
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Glucomannan Intragastric viscosity Satiating capacity Cheese pie Glucomannan Intragastric viscosity Satiating capacity Cheese pie Marcano, Johanna Hernando, Isabel Fiszman, Susana Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan |
description |
Konjac glucomannan (KGM) is consistently associated with creating a sense of fullness while slowing down physiological processes associated with food digestion and nutrient absorption. Formulating food with KGM is difficult because it develops very high viscosity in aqueous solution. In the present study, cheese pies containing increasing amounts of KGM were prepared in such a way that the gum was not fully hydrated. The aim was to achieve formulations with high doses of KGM and to delay development of the gum's rheological properties until it reaches the gastric tract. The pies and the gum alone were then submitted to oral plus gastric invitro digestion and their rheological properties were measured and compared. The viscoelastic properties increased as the KGM content of the pies rose. In addition, the digested pies were more effective at forming solid-like structures than the digested gum alone at the same concentration. The instrumental texture measurements of the pies indicated that higher KGM levels produced harder and more cohesive pies. These texture attributes would potentially enhance the expected satiating capacity of the pies. When 118 consumers with no information about the pies' composition or the health benefits of KGM performed a hedonic sensory test, their liking for the pies decreased in line with the increases in KGM level in high-KGM formulations. |
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Ministerio de Ciencia e Innovación (España) |
author_facet |
Ministerio de Ciencia e Innovación (España) Marcano, Johanna Hernando, Isabel Fiszman, Susana |
format |
artículo |
topic_facet |
Glucomannan Intragastric viscosity Satiating capacity Cheese pie |
author |
Marcano, Johanna Hernando, Isabel Fiszman, Susana |
author_sort |
Marcano, Johanna |
title |
Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan |
title_short |
Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan |
title_full |
Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan |
title_fullStr |
Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan |
title_full_unstemmed |
Invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan |
title_sort |
invitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan |
publisher |
Elsevier BV |
publishDate |
2015-10 |
url |
http://hdl.handle.net/10261/333769 |
work_keys_str_mv |
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