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Chew on it : Influence of oral processing behaviour on in vitro protein digestion of chicken and soya-based vegetarian chicken
- Source :
- British Journal of Nutrition, 126(9), 1408-1419, British Journal of Nutrition 126 (2021) 9
- Publication Year :
- 2021
-
Abstract
- Oral processing behaviour can affect the bioavailability of macronutrients. The aim of the present study was to determine the influence of oral processing behaviour on bolus properties and in vitro protein digestion of chicken and soya-based vegetarian chicken. Natural chewing time and chewing frequency of both foods were determined in healthy adults (n 96). While natural chewing time differed considerably between consumers (chicken: 7·7–39·4 s; soya-based vegetarian chicken: 7·8–46·2 s), chewing frequency (1·4 chews/s) did not differ considerably between consumers and was independent of product type. Natural chewing times of 11 and 24 s were found for clusters of consumers showing shortest and longest chewing time for both products. Chicken and soya-based vegetarian chicken were chewed for 11 and 24 s and boli expectorated by n 16 consumers to determine in vitro gastric digestion and by n 7 to determine in vitro intestinal digestion. For both foods, longer chewing time resulted in the formation of significantly (P in vitro degree of protein hydrolysis (DH%) than shorter chewing time (chicken: DH%11s = 7 ± 23 % and DH%24s = 89 ± 26 %; soya-based vegetarian chicken: DH%11s = 57 ± 18 % and DH%24s = 70 ± 21 %, P In vitro degree of protein hydrolysis was higher for chicken than that for soya-based vegetarian chicken regardless of chewing time. We conclude that naturally occurring longer chewing time leads to more and smaller bolus particles of chicken and soya-based vegetarian chicken and thereby increases in vitro protein hydrolysis compared with shorter chewing time.
- Subjects :
- 0301 basic medicine
Hydrolyzed protein
animal structures
Protein digestion
Bolus properties
Medicine (miscellaneous)
Chewing time
03 medical and health sciences
0404 agricultural biotechnology
stomatognathic system
Food science
Oral processing
Sensory Science and Eating Behaviour
VLAG
030109 nutrition & dietetics
Nutrition and Dietetics
Chemistry
digestive, oral, and skin physiology
04 agricultural and veterinary sciences
Intestinal digestion
Gastric digestion
Key words
040401 food science
Chicken
In vitro
Bioavailability
stomatognathic diseases
Food Quality and Design
Sensoriek en eetgedrag
Vegetarian chicken
[Key words]
Bolus (digestion)
Subjects
Details
- Language :
- English
- ISSN :
- 00071145
- Volume :
- 126
- Issue :
- 9
- Database :
- OpenAIRE
- Journal :
- British Journal of Nutrition
- Accession number :
- edsair.doi.dedup.....594fd6e6a2a9956987bd435f97edd396