关键词: 凝胶, 质构特性, 口腔加工, 体外消化, 食欲响应, 凝胶, 质构特性, 口腔加工, 体外消化, 食欲响应

Abstract: This study focused on the effects of texture characteristics of konjac glucomannan (KGM)-starch composite gel on oral processing behavior, in vitro digestion characteristics, and postprandial appetite of subjects. The results showed that the hardness, chewiness, and water-holding capacity of the composite gel with KGM content of 5% (SK5) increased significantly by 7.70%, 2.64%, and 7.11%, respectively compared with the control group (P < 0.05). The results of in vitro and in vivo simulated digestion showed that after different chewing cycles, the HSK gel still had the largest median (a50) value of particle area, indicating that the HSK gel needed more chewing cycles to achieve a suitable swallowing state. In addition, the results of simulated intestinal digestion showed that the resistant starch content of HSK was 1.8 times as high as that of the control group, and its digestion rate was only 49% of that of the control group. The results of postprandial appetite analysis showed that the test meal containing HSK significantly inhibited the hunger, appetite, and expected food intake of subjects, improved their satiety, and reduced their postprandial blood glucose fluctuations. This study not only provides a theoretical basis for improving the blood glucose roller coaster effect caused by rapidly digestible starch products, but also provides a reference for the development of KGM-based functional foods with low glycemic index (GI) and a strong sense of satiety.

Key words: appetite response, gel, texture properties, oral processing, in vitro digestion, appetite response