In vitro measurements of intragastric rheological properties and their relationships with the potential satiating capacity of cheese pies with konjac glucomannan

Abstract

Konjac glucomannan (KGM) is consistently associated to the creation of a sense of fullness while slowing down physiological processes associated with the digestion of foods and absorption of nutrients. To formulate food containing KGM is difficult because it develops very high viscosity in aqueous solution. In the present study cheese pies containing increasing amounts of KWM were prepared in such a way that the gum was not fully hydrated with the double propose of having high doses of KGM in the formulations and the gum to develop its rheological properties when it reaches the gastric tract. The pies were then submitted to oral plus gastric in vitro digestion and the rheological properties of the digested pies measured and compared with the performance of the KGM alone. The viscoelastic properties were higher as the KGM content in the pies rose. In addition, the digested pies were more effective in the onset of solid-like structures than the gum alone at the same concentration. The instrumental texture of the pies was also measured indicating that higher KGM levels produced harder and more cohesive pies; these texture features would potentially enhance their expected satiating capacity. Pies liking decreased with the increase of KGM level in the formulations when 118 consumers with no information about the pies composition or KGM health benefit performed a hedonic sensory test.