Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations
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Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations. / Pälchen, Katharina Sophia; Bredie, Wender L.P.; Duijsens, Dorine; Castillo, Alan Isaac Alfie; Hendrickx, Marc; Van Loey, Ann; Raben, Anne; Grauwet, Tara.
In: Food Research International, Vol. 157, 111245, 2022.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations
AU - Pälchen, Katharina Sophia
AU - Bredie, Wender L.P.
AU - Duijsens, Dorine
AU - Castillo, Alan Isaac Alfie
AU - Hendrickx, Marc
AU - Van Loey, Ann
AU - Raben, Anne
AU - Grauwet, Tara
N1 - CURIS 2022 NEXS 128 (In Progress / July 2022)
PY - 2022
Y1 - 2022
N2 - Nowadays, pulse flours are ingredients that are more and more used as substitutes in traditional staples (i.e., pasta, bread). In this study, cellular chickpea-flour was used as an ingredient to replace conventional raw-milled chickpea-flour in suspensions and semi-solid purees. The contribution of cellular integrity on in vitro macronutrient digestion and the subsequent effect on in vivo appetite sensations were investigated. Alternating the flour preparation sequence by interchanging hydrothermal treatment and mechanical disintegration (thermo-mechanical treatment) resulted in three chickpea-flours with distinct levels of cellular integrity, and thus nutrient accessibility. The study showed that cellular integrity in chickpea-flours was preserved upon secondary hydrothermal treatment and led to significant attenuation of in vitro macronutrient digestion as compared to conventional chickpea-flour. In a randomized crossover design, significant increase of mean in vivo subjective appetite sensations satiety and fullness along with decreases in hunger, desire to eat, and prospective food consumption were achieved when cellular integrity was kept without an effect on palatability and appearance of the purees (n = 22). In vitro digestion along with microstructural assessment confirmed the importance of cellular integrity for attenuating macronutrient digestion and thereby contributing to enhanced subjective satiety and fullness in pulses. Overall, this study highlights the promising potential of altarenating the flour preparation sequence resulting in macronutrient and energy-matched flours with different nutrient encapsulation which lead to different in vitro digestion kinetics and in vivo appetite sensations.
AB - Nowadays, pulse flours are ingredients that are more and more used as substitutes in traditional staples (i.e., pasta, bread). In this study, cellular chickpea-flour was used as an ingredient to replace conventional raw-milled chickpea-flour in suspensions and semi-solid purees. The contribution of cellular integrity on in vitro macronutrient digestion and the subsequent effect on in vivo appetite sensations were investigated. Alternating the flour preparation sequence by interchanging hydrothermal treatment and mechanical disintegration (thermo-mechanical treatment) resulted in three chickpea-flours with distinct levels of cellular integrity, and thus nutrient accessibility. The study showed that cellular integrity in chickpea-flours was preserved upon secondary hydrothermal treatment and led to significant attenuation of in vitro macronutrient digestion as compared to conventional chickpea-flour. In a randomized crossover design, significant increase of mean in vivo subjective appetite sensations satiety and fullness along with decreases in hunger, desire to eat, and prospective food consumption were achieved when cellular integrity was kept without an effect on palatability and appearance of the purees (n = 22). In vitro digestion along with microstructural assessment confirmed the importance of cellular integrity for attenuating macronutrient digestion and thereby contributing to enhanced subjective satiety and fullness in pulses. Overall, this study highlights the promising potential of altarenating the flour preparation sequence resulting in macronutrient and energy-matched flours with different nutrient encapsulation which lead to different in vitro digestion kinetics and in vivo appetite sensations.
KW - Faculty of Science
KW - Legume
KW - INFOGEST
KW - Amylolysis
KW - Proteolysis
KW - Kinetic
KW - Cell wall structure
KW - Processing
KW - Satiety
KW - Hunger
KW - Fullness
U2 - 10.1016/j.foodres.2022.111245
DO - 10.1016/j.foodres.2022.111245
M3 - Journal article
C2 - 35761557
VL - 157
JO - Food Research International
JF - Food Research International
SN - 0963-9969
M1 - 111245
ER -
ID: 305182673