Preparation of meal replacement powder based on bacterial cellulose/konjac glucomannan and its influence on sugar metabolism

• Published in: Food science & technology Vol. 169; p. 113954
• Main Authors: Zhang, Wen, Li, Yirui, Zhang, Lele, Zhang, Qianyu, Liu, Hui
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2022
• Subjects: Bacterial cellulose; Glucose metabolism; Konjac glucomannan; Meal replacement powder; Simulated digestion in vitro; Konjac glucomannan; Glucose metabolism; Bacterial cellulose; Meal replacement powder; Simulated digestion in vitro
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2022.113954

This study investigates the dietary nutritional requirements of type 2 diabetes. It investigated the swelling, thickening, and rheological properties of bacterial cellulose (BC) and konjac glucomannan(KGM). Using BC and KGM as the functional factors and Tartary buckwheat flour and soybean flour as the energy sources, two BC/KGM meal replacement powders were prepared. Afterward, the effect of the meal replacement powders on glucose metabolism was investigated in vitro. The results showed that the swelling degree of BC and KGM was 10.24 ± 0.57 mL/g and 65.58 ± 4.10 mL/g. Both KGM and BC show pseudoplastic fluid characteristics under a shear force. The BC and KGM meal replacement powders have good performance. 1# and 2# powers can inhibit glucose diffusion and reduce the amount of gastrointestinal digestion. The release of glucose in the BC/KGM meal replacement powder follows the first-order kinetic model. This study provides new ideas and a theoretical basis for the prevention, improvement, and dietary support for patients with type 2 diabetes. •Good swelling and thickening of BC and KGM were confirmed.•BC and KGM is used to prepare meal replacement powders as functional factors.•The effect of powder on sugar metabolism was studied by digestion model.