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- Title
Effects of konjac glucomannan and resistant starch on in vitro lipid digestion of non-dairy creamers.
- Authors
Srikaeo, K.; Singchai, J.
- Abstract
The effects of konjac glucomannan (KG) and resistant starch (RS) on in vitro lipid digestion were examined on two types of non-dairy creamers, produced from palm and soybean oils. KG and RS were added to both types of non-dairy creamers and the samples were analyzed for particle size distribution. Sample emulsions were examined for their lipid digestion using an in vitro digestion model (pH 7.0: 2.0: 5.3: 7.5). Creaming stability, microstructure and free fatty acids (FFAs) were also analyzed. It was found that KG and RS showed different behaviors in controlling lipid digestion, as evidenced by droplet flocculation, phase separation (cream forming) and microstructural changes. In the presence of KG, the emulsions exhibited appreciable droplet flocculation and/or coalescence, resulting in phase separation of the emulsions. In contrast, the samples with RS exhibited no appreciable creaming. All emulsions appeared homogeneous and milky white. The amount of FFAs released after the digestion of the samples with KG was found to be lower than those with RS. Therefore, KG could be more effective in altering lipid digestion of the non-dairy creamers. The information found in this study could be used to create food emulsions with low caloric value or to optimize diets for individuals with lipid digestion problems.
- Subjects
GLUCOMANNAN; LIPID metabolism; NON-dairy creamers; SOY oil; PALM oil; PARTICLE size distribution; FREE fatty acids; FLOCCULATION
- Publication
International Food Research Journal, 2016, Vol 23, Issue 4, p1403
- ISSN
1985-4668
- Publication type
Article