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Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach

1
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain
2
Nofima AS. NO-1433 Ås Norway
*
Author to whom correspondence should be addressed.
Foods 2019, 8(5), 148; https://doi.org/10.3390/foods8050148
Received: 6 April 2019 / Revised: 20 April 2019 / Accepted: 24 April 2019 / Published: 1 May 2019
(This article belongs to the Special Issue The Contribution of Food Oral Processing)
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Abstract

The aim of the present study was to determine how variation in the biscuit matrix affects both the degree of in vitro fragmentation and the starch hydrolysis that occurs during the oral phase of digestion. Using three different oat ingredient types (oat flour, small flakes, and big flakes) and baking powder (or none), six biscuits with different matrices were obtained. The instrumental texture (force and sound measurements) of the biscuits was analyzed. The samples were then subjected to in vitro fragmentation. The particle size distribution and in vitro oral starch hydrolysis over time of the fragmented samples were evaluated. The results showed that the samples presented different fragmentation patterns, mainly depending on the oat ingredient type, which could be related to their differences in texture. The biscuits made with oat flour were harder, had a more compact matrix and showed more irregular fragmentation and a higher percentage area of small particles than those made with big oat flakes, which were more fragile and crumbly. The highest degree of starch hydrolysis corresponded to the biscuits made with flour. Conclusions: Differences in the mechanical properties of the biscuit matrix, in this case due to differences in the oat ingredient, play a role in the in vitro fragmentation pattern of biscuits and in the oral phase of starch hydrolysis. View Full-Text
Keywords: particle size; in vitro oral fragmentation; oral phase of starch hydrolysis particle size; in vitro oral fragmentation; oral phase of starch hydrolysis
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Gamero, A.; Nguyen, Q.C.; Varela, P.; Fiszman, S.; Tarrega, A.; Rizo, A. Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach. Foods 2019, 8, 148.

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