In order to explore the effects of different simulated oral processing methods and different α-amylase additions on the bolus characteristics and in vitro starch digestion,ready-to-eat whole wheat crispbreads were used as an experi-ment.The effects of cutting and mixed artificial saliva(CA),cutting with blending and mixed artificial saliva(CBA),cutting with grinding and mixed artificial saliva(CGA)and different α-amylase contents in artificial saliva on the bolus characteristics and in vitro starch digestibility of whole wheat crispbreads after chewing were studied.Using human oral chewing method(HM)as a control,principal component analysis was applied to screen for in vitro simulated starch di-gestion suitable for crisp products.The results showed that the hardness(17.44～32.99 N),adhesiveness(122.29～317.30 g·s)of the bolus of CBA and CGA treatments were lower than HM treatment.While the particle size of the bolus was higher in SSF group(105.08～273.89 μm,290.02～801.69 μm)than human chewing(315.19 μm,764.08 μm),but the particle size tended to decrease with the increase of α-amylase addition.The final starch hydrolysis rates of CBA,CGA and HM treatments were significantly higher than CA treatment,with CBA treatment fitting more closely to HM treat-ment.Both mechanical damage and salivary α-amylase content affected bolus characteristics and the starch digestion ki-netics.In addition,the SSFH group of CBA treatment was shown to be used as a pretreatment in simulating starch di-gestion in crisp foods based on principal component analysis.
维普
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