The effect of hydrodynamic conditions on the monogastric-like in vitro digestion of maize flours dried at different temperatures

Huart, François; Peclers, N.; Bera, François; Beckers, Yves; Malumba Kamba, Paul

doi:10.1016/j.lwt.2019.108917

Article (Scientific journals)

The effect of hydrodynamic conditions on the monogastric-like in vitro digestion of maize flours dried at different temperatures

Huart, François; Peclers, N.; Bera, François et al.

2020 • In LWT - Food Science and Technology, 120

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/250357

DOI
10.1016/j.lwt.2019.108917

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Keywords :

Digestion; Drying; Hydrodynamic; Maize; Mixing; Sedimentation; Sludge digestion; Starch; Different speed; Enzymatic digestions; Hydrodynamic conditions; In-vitro digestions; In-vitro models; Rheological property; Thermal history; Hydrodynamics

Abstract :

[en] The effect of hydrodynamic conditions on the in vitro digestion of two maize varieties (flint-dent and flint maize), dried at different temperatures (54 °C, 90 °C or 130 °C), was assessed. During the digestion assay, maize flours were mixed using either gentle agitation (a shaking bath) or rotational agitation at four different speeds. Increasing rotational agitation gradually increased the digestibility of the in vitro dry matter (IVDMD) and of starch (IVSD) by 15 and 20%, respectively, and also affected the rate of starch amylolysis. The increase in digestion with the mixing rate was modulated by the thermal history suffered by the feedstuff materials. The variability introduced by flour thermal histories makes it difficult to compare the digestibility of such materials of unknown origin without the standardization of mixing procedures. Flour thermal history also results in different rheological properties of samples, with potential implications for enzymatic digestion that current static in vitro protocols are not able to reproduce. In order to improve the predictive quality of static in vitro models and for a reliable comparison of the digestibility of foods and feedstuffs, hydrodynamic and mixing procedures need to be optimized and standardized. © 2019 Elsevier Ltd

Disciplines :

Animal production & animal husbandry

Author, co-author :

Huart, François ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH

Peclers, N.; University of Liège, Gembloux Agro-Bio Tech, Precision Livestock and Nutrition, Passage des Déportés, 2, Gembloux, B-5030, Belgium

Bera, François ; Université de Liège - ULiège > Département GxABT > Département GxABT

Beckers, Yves ; Université de Liège - ULiège > Département GxABT > Ingénierie des productions animales et nutrition

Malumba Kamba, Paul ; Care FoodIsLife, Terra Teaching and Research Centre, University of Liège, Gembloux Agro-Bio Tech, Avenue de la Faculté 2B, Gembloux, B-5030, Belgium

Language :

English

Title :

The effect of hydrodynamic conditions on the monogastric-like in vitro digestion of maize flours dried at different temperatures

Publication date :

2020

Journal title :

LWT - Food Science and Technology

ISSN :

0023-6438

eISSN :

1096-1127

Publisher :

Academic Press

Volume :

120

Peer reviewed :

Peer Reviewed verified by ORBi

Funders :

SPW DG03-DGARNE - Service Public de Wallonie. Direction Générale Opérationnelle Agriculture, Ressources naturelles et Environnement

Available on ORBi :

since 27 August 2020

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