Effects of xanthan gum, konjac glucomannan, and arabinogalactan on the in vitro digestion and fermentation characteristics of biscuits

• Published in: Food & function Vol. 14; no. 13; pp. 6036 - 6048
• Main Authors: Liu, Fangwei, Chen, Suming, Dong, Dejun, Zhang, Yanli, Zhang, Shanshan, Pan, Yuhui, Ji, Haihua, Zhang, Ziyi, Huang, Xinru, Zhang, Lin, Liu, Huan, Hu, Jielun
• Format: Journal Article
• Language: English
• Published: England Royal Society of Chemistry 03.07.2023
• Subjects: Arabinogalactan; Biscuits; Blood; Blood glucose; Diabetes; Diabetes Mellitus; Digestion; Digestive system; Economic impact; Fatty acids; Fatty Acids, Volatile; Fecal microflora; Feces - microbiology; Fermentation; Gastrointestinal tract; Glucose; Humans; Impact analysis; Microbiota; Microorganisms; Nutrient deficiency; Polysaccharides; Polysaccharides - pharmacology; Polysaccharides, Bacterial; Rheological properties; Saccharides; Xanthan; Xanthan gum

Background : Diabetes and its complications have a significant economic impact on individuals and their families. A diet with a low glycemic index (GI) and high fiber content is considered to be associated with the control of blood glucose. Scope and approach : This study explored the effect of poly...