Effect of thickening agent and fat in custard microstructure upon in vitro enzymatic digestion

Food Science and Technology International

Volumn 13, Issue 5, 2007, Pages 381-388

  Sanz, T ^a   Handschin, S ^a   Nuessli, J ^a   Conde Petit, B ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Bioaccessibility; Carboxymethilcellulose; Custards; Digestion; Fat; Microstructure; Saliva; Starch

Indexed keywords

COAGULATION; MICROSTRUCTURE; PROTEINS;

BIOACCESSIBILITY; CARBOXYMETHILCELLULOSE; ENZYMATIC DIGESTION; STOMACH INCUBATION;

FOOD PRODUCTS;

MANIHOT ESCULENTA;

EID: 36248990726     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207086094     Document Type: Article

References (17)

1. Brouns F. (2002). Soya isoflavones: a new and promising ingredient for the health foods sector. Food Research International 35: 187 - 193.
2. De Pee S., West C.E., Permaesih D., Martuti S., Muhilal and Hautvast J.G.A.J. (1998). Orange fruit is more effective than are dark-green, leafy vegetables in increasing serum concentrations of retinol and β-carotene in schoolchildren in Indonesia. American Journal of Clinical Nutrition 68: 1058 - 1067.
3. De Wijk R.A., van Gemert L.J., Terpstra M.E.J. and Wilkinson C.L. (2003). Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts. Food Quality and Preference 14: 305 - 317.
4. Ekmekcioglu C. (2002). A physiological approach for preparing and conducting intestinal bioavailability studies using experimental systems. Food Chemistry 76: 225 - 230.
5. Engelen L., de Wijk R.A., Prinz J.F., Janssen A.M., van der Bilt A., Weenen H. and Bosman F. (2003). A comparison of the effects of added saliva, α-amylase and water on texture perception in semisolids. Physiology and Behavior 78: 805 - 811.
6. Fanta G.F., Felker F.C., Shogren R.L. and Knutson C.A. (2001). Starch-paraffin was compositions prepared by steam jet cooking. Examination of starch adsorbed at the paraffin-water interface. Carbohydrate Polymers 46: 29 - 38.
7. Roberfroid M.B. (2000). Defining functional foods. In: Gibson G.R. and Williams C.M. (eds), Functional Foods. Concept to Product. 1 st edn, London: Woodhead Publishing Ltd., pp. 9 - 27.
8. Rock C.L. and Swendseid M.E. (1992). Plasma beta-carotene response in humans after meals supplemented with dietary pectin. American Journal of Clinical Nutrition 55: 96 - 99.
9. Rock C.L., Lovalvo J.L., Emenhiser C., Ruffin M.T., Flatt S.W. and Schwartz S.J. (1998). Bioavailability of β-carotene is lower in raw than in processed carrots and spinach in women. The Journal of Nutrition 128: 913 - 916.
10. Sanz T. and Luyten H. (2006 a). Effect of thickening agent in the in vitro mouth, stomach and intestine release of tyrosol from enriched custards. Food Hydrocolloids 20: 703 - 711.
11. Sanz T. and Luyten H. (2006 b). Release, partitioning and stability of isoflavones from enriched custards during mouth, stomach and intestine in vitro simulations. Food Hydrocolloids 20: 892 - 900.
12. Sanz T. and Luyten H. (2007). In vitro evaluation of genistein bioaccessibility from enriched custards. Food Hydrocolloids 21: 203 - 211.
13. Stahl W. and Sies H. (1992). Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans. Journal of Nutrition 122: 2161 - 2166.
14. Stahl W., van den Berg H., Arthur J., Bast A., Dainty J., Faulks RM, Grtner C., Haenen G., Hollman P., Holst B., Kelly F.J., Polidori M.C., Rice-Evans C., Southon S., van Vliet T., Via-Ribes J., Williamson G. and Astley S.B. (2002). Bioavailability and metabolism. Molecular Aspects of Medicine 23: 39 - 100.
15. Van het Hof K.H., Tijburg L.B.M., Pietrzik K. and Weststrate J.A. (1999). Influence of feeding different vegetables on plasma levels of carotenoids, folate and vitamin C. Effect of disruption of the vegetable matrix. British Journal of Nutrition 82: 203 - 212.
16. Vingerhoeds M.H., Blijdenstein T.B.J., Zoet F.D. and van Aken G.A. (2005). Emulsion flocculation induced by saliva and mucin. Food Hydrocolloids 19: 915 - 922.
17. Walsh K.R., Zhang Y.C., Vodovotz Y., Schwartz S.J. and Failla M.L. (2003). Stability and bioaccessibility of isoflavones from soy bread during in vitro digestion. Journal of Agricultural and Food Chemistry 51: 4603 - 4609.