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Issue 11, 2014
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Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food

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Abstract

Oral processing of most foods is inherently destructive: solids are broken into particles before reassembly into a hydrated bolus while salivary enzymes degrade food components. In order to investigate the underlying physics driving changes during oral processing, we capture the transient rheological behaviour of a simulated potato chip bolus during hydration by a buffer with or without α-amylase. In the absence of amylase and for all oil contents and solids weight fractions tested, we find a collapse of the transient data when graphed according to simple Fickian diffusion. In the presence of amylase, we find effects on the transient and pseudo steady state bolus rheology. Within the first minute of mixing, the amylase degrades only ≈6% of the starch but that leads to an order of magnitude reduction in the bolus elasticity, as compared to the case without amylase. Thus, for an in vitro bolus, only a small amount of starch needs to be digested to have a large impact on the bolus rheology very soon after mixing.

Graphical abstract: Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food

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Publication details

The article was received on 30 Jun 2014, accepted on 06 Sep 2014 and first published on 09 Sep 2014


Article type: Paper
DOI: 10.1039/C4FO00573B
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Citation: Food Funct., 2014,5, 2775-2782

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    Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food

    M. W. Boehm, F. J. Warren, J. E. Moore, S. K. Baier, M. J. Gidley and J. R. Stokes, Food Funct., 2014, 5, 2775
    DOI: 10.1039/C4FO00573B

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