The effect of different meat types on the in vitro digestibility of starch and protein in meat noodles

The effect of different meat types on the in vitro digestibility of starch and protein in meat noodles

Blog Article

The incorporation of meat into noodles and pasta has the potential to enhance their nutritional qualities, flavor, aroma, and taste.This study aimed to investigate the digestibility of three types of meat noodles prepared using chicken breast (CN, CTN) and shrimp meat (SN) as raw materials, and compare them with commercial semolina dried noodles (CON).A simulated static gastrointestinal digestion model read more was employed and the changes in physical properties, starch digestibility, and protein digestibility during digestion were monitored.The results showed that all meat noodles exhibited prolonged digestion time compared to CON, especially for the formulation containing tomato powder (CTN) showing a higher amount of remaining solids throughout the entire digestion process.CON showed significantly higher free glucose content and lower free amino acids at the end of digestion compared to meat noodles.

There were no significant differences in remaining solids and starch digestibility between CN and SN, although SN provided less digestible peptides and exhibited lower elastic modules due to its lower protein content.These findings shed light on the gruvi golden lager digestibility of meat noodles and offer valuable guidance for the industry in selecting suitable meat sources to produce instant diet options that are high in protein and well-balanced nutritionally.