The rate of dissolution of food materials may affect levels of nutrients and their availability for absorption within the human digestive system. The rate of absorption can further be mitigated by the viscosity of the surrounding medium. We modeled the rates of dissolution of variously formulated foods in media of different viscosity. Dissolution modalities for starch and protein materials were determined in water with 1 to 5% sodium alginate, or simulated gastric fluids. Depending on the structure of material, protein or starch, or type of media, dissolution rates varied significantly. Dissolution rates correlated with potential glycemic values for model foods formulated with whey protein concentrate (WPC) and cashew pulp fiber (CPF) designed to reduce overall starch content. Glycemic potential was characterized by the rapidly available glucose determined after 20 minutes (RAG), or the slowly available glucose determined after 120 minutes (SAG).

Dissolution models for estimating glycemic potential of food materials

244th National Meeting (2012)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.