Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Sanz, T.
Right arrow Articles by Conde-Petit, B.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati  
What's this?

Effect of Thickening Agent and Fat in Custard Microstructure Upon in vitro Enzymatic Digestion

T. Sanz

ETH Zurich, Institute of Food Science and Nutrition, CH-8092 Zurich, Switzerland, tesanz{at}iata.csic.es

S. Handschin

ETH Zurich, Institute of Food Science and Nutrition, CH-8092 Zurich, Switzerland

J. Nuessli

ETH Zurich, Institute of Food Science and Nutrition, CH-8092 Zurich, Switzerland

B. Conde-Petit

ETH Zurich, Institute of Food Science and Nutrition, CH-8092 Zurich, Switzerland

Custards desserts with and without fat were prepared using either tapioca modified starch or carboxymethylcellulose (CMC) as thickening agents and the changes in their microstructure upon in vitro simulation of mouth, stomach, and small intestine conditions were evaluated by light microscopy. A completely different pattern of behavior was found between starch and CMC custards. After mouth incubation, the partially gelatinized tapioca granules were completely disintegrated by the action of saliva, while the CMC custard is practically unaffected. Fat incorporation did not influence the breakdown of gelatinized starch. Coagulation of the milk protein is observed after stomach incubation. In the starch custards, the fat globules do aggregate with the milk protein, while in the CMC custard they are still embedded in the unaltered network. Intestine incubation completely digests the remaining structures after stomach incubation, although in the CMC custard particles of undigested hydrocolloid are observed. In the presence of fat, micelles are visualized in both custards, which favor the bioaccessibility of lipophilic compounds. The higher digestive resistance of the CMC custards implied the existence of a higher barrier against the release of active compounds from the custard matrix and therefore a higher barrier against bioaccessibility.

Key Words: microstructure • custards • starch • carboxymethilcellulose • fat • bioaccessibility • digestion • saliva

Food Science and Technology International, Vol. 13, No. 5, 381-388 (2007)
DOI: 10.1177/1082013207086094
Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati    What's this?