Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel

Journal of Functional Foods

Rosiane Lopes da Cunha¹  Paula Kiyomi Okuro¹  Ana Karoline Ferreira Ignácio Câmara²  Marise Aparecida Rodrigues Pollonio²  Mário Roberto Maróstica, Júnior³  Marina Vilar Geraldi³ 

[1] Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), Cidade UniversitáriaZeferinoVaz, 13083-862 Campinas, São Paulo, Brazil;Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, 13083-862 Campinas, São Paulo, Brazil;Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, 13083-862 Campinas, São Paulo, Brazil;

关键词: In vitro digestion;    Chia mucilage;    Satiety;    Salvia hispanica L;    Healthier sausage;    Fat reduction;   

DOI  :  

来源: DOAJ

【 摘 要 】

The objective of this study was to evaluate the effects of the replacement of pork back fat by chia mucilage (MC) and a chia mucilage-based emulsion gel in Bologna sausages on the appetite sensations of healthy volunteers, and to investigate the microstructural changes during simulated in vitro digestion. Three treatments were made: FMC (10% fat and 4% MC); MC-EG (20% chia-mucilage-based emulsion gel); FC (20% fat as a control). The meals were served as breakfast after an overnight fast for 23 people. Similar appetite sensations were perceived by volunteers (P > 0.05) for all treatments. The microscopy images revealed a pronounced aggregation of the samples containing MC in the gastric phase. In conclusion, MC was an effective fat replacer with the same satiating capacity than pork back fat. Besides, MC demonstrated that it might interfere in protein digestibility, consequently increased retention time in the stomach, which may result in early satiety.

【 授权许可】

Unknown