title: In vitro digestion of short-dough biscuits enriched in proteins and/or fibres using a multi-compartmental and dynamic system (2): Protein and starch hydrolyses.
abstract: The influence of protein and/or fibre enrichment on the nutritional properties of biscuits was studied in terms of proteolysis and amylolysis. Biscuits were digested using a multi-compartmental and dynamic system that simulates the main physiological digestive functions of the upper tract of healthy adult humans: the TIM-1. A control biscuit and three biscuits enriched in proteins and/or fibres were digested under the same conditions. Samples were collected in each compartment of the TIM-1 (stomach, duodenum, jejunum and ileum) at different times of digestion and analysed in terms of proteolysis and amylolysis. Results indicate that both formulation and processing impacted the digestive fate of the biscuits. Incorporating proteins or fibres in biscuits lowered or delayed proteolysis. Moreover a protein-plus-fibre additional or synergic effect was observed. Biscuits enriched in proteins and/or fibres displayed a higher amylolysis degree than the control biscuit, probably due to lower starch amounts and higher gelatinization degrees.
authors.affiliation: AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; CNAM, UMR1145 Ingénierie Procédés Aliments, F-75003 Paris, France. Electronic address: cindy.villemejane@agroparistech.fr.
authors.forename: C
authors.initials: C
authors.lastname: Villemejane
authors.affiliation: Clermont Université, Université d'Auvergne, Centre de Recherche en Nutrition Humaine Auvergne, EA 4678, Conception Ingénierie et Développement de l'Aliment et du Médicament, CS 60032, F-63001 Clermont-Ferrand, France.
authors.forename: S
authors.initials: S
authors.lastname: Denis
authors.affiliation: AgroParisTech, UMR914 Physiologie de la Nutrition et du Comportement Alimentaire, F-75005 Paris, France; INRA, UMR914 Physiologie de la Nutrition et du Comportement Alimentaire, F-75005 Paris, France.
authors.forename: A
authors.initials: A
authors.lastname: Marsset-Baglieri
authors.affiliation: Clermont Université, Université d'Auvergne, Centre de Recherche en Nutrition Humaine Auvergne, EA 4678, Conception Ingénierie et Développement de l'Aliment et du Médicament, CS 60032, F-63001 Clermont-Ferrand, France.
authors.forename: M
authors.initials: M
authors.lastname: Alric
authors.affiliation: Mondelēz International, F-91400 Saclay, France.
authors.forename: P
authors.initials: P
authors.lastname: Aymard
authors.affiliation: AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; CNAM, UMR1145 Ingénierie Procédés Aliments, F-75003 Paris, France.
authors.forename: C
authors.initials: C
authors.lastname: Michon
mesh_terms: D004043:Dietary Fiber / Q000032:analysis*; D004063:Digestion; D066298:In Vitro Techniques; D013213:Starch / Q000737:chemistry* / Q000378:metabolism
chemical_list: D004043:Dietary Fiber; D013213:Starch
keywords: Biochemistry; Cereal product; Dietary fibres; In vitro digestion