In-vitro digestive processes of structured foods

Muttakin, Syahrizal ORCID: 0000-0002-6082-6037 (2022). In-vitro digestive processes of structured foods. University of Birmingham. Ph.D.

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Since the human gastrointestinal tract is a complicated system, understanding how food is digested requires appropriate methods. An in-vitro approach offers a reliable method to study food digestion process. This study will outline the utilisation of in-vitro digestive models on the digestion of structured food focusing on rice and low acyl gellan gum. Understanding the behaviour of rice and low acyl gellan gum in the digestive system is essential to tailor healthier staple food products with desired characteristics.
In the initial experiment we used in-vitro static and dynamic models including Infogest static digestion protocols, stirred tank reactor and dynamic duodenum model to the samples ranging from the simplest drug model, glucose solution, semi-solid food (bread and rice) and solid grain matrices. All the methods were suitable to evaluate real food matrices such as bread and cooked rice.
The present study on incorporating rice and gellan gum to create slow digestible cooked rice have been considered. The Infogest static method and multi-scale analysis were used to evaluate its digestion proses. The research has shown that adding 1% low acyl gellan gum to rice cooking could reduce the GI of white rice in in-vitro experiments by 16%. The role of low acyl gellan gum in protecting the rice surface from the penetration of intestinal enzymes and fluids can be explained in the multi-scale analysis.
STR models provided a straightforward approach to evaluate the effect of mixing and calculating mass transfer from the permeable walled cylinder tank to the water outside of the membrane. The same aim with STR, DDM enables mechanical compression, similar to that found in the human gut system, that can be set to run contraction and peristaltic movement. On average, STR had the highest rate of digestibility, and the lowest was DDM without contraction. The use of the 2 cpm mode improved the digestibility of rice by 30%.
Overall, structuring cooked rice using additional low acyl gellan gum created low digestible rice which will benefit as a healthier staple food for people with diabetes and obesity. The in-vitro digestion examination by Infogest static method, STR and DDM show noticeable results in this study.

Type of Work: Thesis (Doctorates > Ph.D.)
Award Type: Doctorates > Ph.D.
Licence: All rights reserved
College/Faculty: Colleges (2008 onwards) > College of Engineering & Physical Sciences
School or Department: School of Chemical Engineering
Funders: Other
Other Funders: Indonesian Agency for Agricultural Research and Development
Subjects: Q Science > QD Chemistry
T Technology > TP Chemical technology


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