Gamero Amparo, Nguyen Quoc Cuong, Varela Paula, Fiszman Susana, Tarrega Amparo, Rizo Arantxa
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, Spain.
Nofima AS. NO-1433 Ås Norway.
Foods. 2019 May 1;8(5):148. doi: 10.3390/foods8050148.
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.
本研究的目的是确定饼干基质的变化如何影响体外破碎程度以及在口腔消化阶段发生的淀粉水解。使用三种不同类型的燕麦成分（燕麦粉、小燕麦片和大燕麦片）以及泡打粉（或不使用），获得了六种具有不同基质的饼干。分析了饼干的仪器质地（力和声音测量）。然后对样品进行体外破碎。评估了破碎样品的粒度分布和随时间的体外口腔淀粉水解情况。结果表明，样品呈现出不同的破碎模式，主要取决于燕麦成分类型，这可能与其质地差异有关。用燕麦粉制作的饼干更硬，基质更紧密，与用大燕麦片制作的饼干相比，显示出更不规则的破碎和更高比例的小颗粒面积，后者更易碎且易碎。淀粉水解程度最高的是用面粉制作的饼干。结论：饼干基质的机械性能差异，在这种情况下是由于燕麦成分的差异，在饼干的体外破碎模式和口腔淀粉水解阶段中起作用。
