这项研究的目的是评估食物质地的影响,口腔加工,丸剂特性,以及体外消化条件对aldente和软煮熟的商业红扁豆面食的淀粉和蛋白质消化率的影响。为此,样品按照供应商的建议进行烹饪,并迅速分析其质地特性。然后,正常和缺乏咀嚼的面食由四名健康受试者生产,以口腔加工为特征,团粒粒度测定,质地和粘弹性,最后进行静态体外消化,根据成人和老年人口的最佳共识。正常咀嚼的大丸剂表现出更大的唾液浸渍和更低的大颗粒比例,硬度,和刚度比咀嚼不足的丸剂。同样,由于在食品口腔加工过程中获得的较大颗粒,咀嚼不充分的义齿煮熟的面食大丸剂导致口腔淀粉消化延迟。而老年人的肠道状况减少只会干扰所有样品中总可溶性蛋白质的释放。这项工作证明了考虑产品初始质地的重要性,口语能力,加工行为,以及消化研究中食物丸剂的物理和机械性能,在设计满足世界人口营养需求的基于脉冲的食品方面开辟了新的前景。
The purpose of this study was to assess the impact of food texture, oral processing, bolus characteristics, and in vitro digestive conditions on the starch and protein digestibility of al dente and soft-cooked commercial red lentil pasta. For that, samples were cooked as suggested by the provider and their texture properties were promptly analysed. Then, normal and deficient masticated pasta boluses were produced by four healthy subjects, characterised in terms of their oral processing, bolus granulometry, texture and viscoelastic properties, and finally subjected to static in vitro digestion, according to the INFOGEST consensus for both adults and the older adult population. Normal masticated boluses exhibited greater saliva impregnation and lower proportions of large particles, hardness, and stiffness than deficient masticated boluses. Likewise, insufficiently masticated al dente-cooked pasta boluses caused a delay in oral starch digestion owing to the larger particles attained during food oral processing, while reduced intestinal conditions in the elderly only interfere with the release of total soluble proteins in all samples. This work evidences the importance of considering the initial texture of products, oral capabilities, processing behaviour, and physical and mechanical properties of food boluses in digestion studies, opening new prospects in designing pulse-based foods that meet the nutritional requirements of the world\'s population.