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Abstract

Custards desserts with and without fat were prepared using either tapioca modified starch or carboxymethylcellulose (CMC) as thickening agents and the changes in their microstructure upon in vitro simulation of mouth, stomach, and small intestine conditions were evaluated by light microscopy. A completely different pattern of behavior was found between starch and CMC custards. After mouth incubation, the partially gelatinized tapioca granules were completely disintegrated by the action of saliva, while the CMC custard is practically unaffected. Fat incorporation did not influence the breakdown of gelatinized starch. Coagulation of the milk protein is observed after stomach incubation. In the starch custards, the fat globules do aggregate with the milk protein, while in the CMC custard they are still embedded in the unaltered network. Intestine incubation completely digests the remaining structures after stomach incubation, although in the CMC custard particles of undigested hydrocolloid are observed. In the presence of fat, micelles are visualized in both custards, which favor the bioaccessibility of lipophilic compounds. The higher digestive resistance of the CMC custards implied the existence of a higher barrier against the release of active compounds from the custard matrix and therefore a higher barrier against bioaccessibility.

Keywords

microstructure custards starch carboxymethilcellulose fat bioaccessibility digestion saliva

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Effect of Thickening Agent and Fat in Custard Microstructure Upon in vitro Enzymatic Digestion

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