info:eu-repo/semantics/article
Chitosan influence on glucose and calcium availability from yogurt: In vitro comparative study with plants fibre
Fecha
2008-11Registro en:
Rodriguez, Maria Susana; Montero, Mirta Ester; Dello Staffolo, Marina; Martino, Miriam Nora; Bevilacqua, Alicia Eva; et al.; Chitosan influence on glucose and calcium availability from yogurt: In vitro comparative study with plants fibre; Elsevier; Carbohydrate Polymers; 74; 4; 11-2008; 797-801
0144-8617
1879-1344
CONICET Digital
CONICET
Autor
Rodriguez, Maria Susana
Montero, Mirta Ester
Dello Staffolo, Marina
Martino, Miriam Nora
Bevilacqua, Alicia Eva
Albertengo, Liliana
Resumen
Since chitosan complies with the definition of dietary fibre is necessary to study the interaction of this biopolymer with nutrients. Yogurt with fortified chitosan and different types of plants fibres like wheat, bamboo, apple, psyllium and inulin was used as a food model. The availabilities of glucose and calcium in this model were studied by an in vitro gastrointestinal tract simulation. Results showed that the different fibres decreased both glucose and calcium availabilities whereas the effect of chitosan was more pronounced. (17.7 ± 2.1% and 21.0 ± 2.5% depress respectively). This work demonstrated that the addition of chitosan to yogurts influences the availability of nutrients.