• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.276-283
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• 2015

Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulose, and the gel-forming agents: agar agar, konjacglucomannan, and Hot & Soft Plus were blended with corn starch and soy protein, skim milk, or grape juice and were examined for their in vitro-digestability by comparing the reducing sugar and trichloroacetic acid (TCA)-soluble peptide, for antioxidant capacity by total polyphenol contents and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The hydrocolloids resulted in a decrease in starch digestibility with the gel-forming agents. Hydrocolloids diminished TCA-soluble peptides in skim milk compared to soy protein with the exception of locust bean gum and decreased free radical scavenging capacities and total phenolic contents in grape juice. Our findings may provide evidence for the use of hydrocolloids for people at risk of nutritional deficiencies such as dysphagia patients.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.433-442
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• 2003

The objective of these studies were to examine the effects of processing methods of corn grains on in vitro dry matter digestability and in sacco degradability in the rumen by three ruminally cannulated dry Holstein cows. The corns for these experiments were untreated; whole corn L(density; 660 g/$\ell$), whole corn H(density; 740 g/$\ell$), and treated by four different types: Ground corn, 3.8 mm, 2.8 mm, and 1.5 mm flaked corns. The results obtained were summarized as follows: The DM degradabilities, after 48 hr incubation by in sacco method, were the highest(94.4, 88.0 and 87.0%, respectively) in 1.5 mm flaked corn, ground corn, and 2.8 mm flaked corn. The 3.8 mm flaked corn was degraded significantly lower than these. Until 12 hr incubation, whole corn L tended to be degraded little more than whole corn H, was not significantly different. However, after 24 hr incubation, the significant differences between whole corn L and whole corn H were shown(P<0.05). The DM digestabilities by in vitro digestion were the highest for 1.5 mm flaked corn and ground corn(92.3 and 91.2%, respectively)(P<0.05), followed by 2.8 mm and 3.8 mm flaked corn(83.9 and 83.4%, respectively), tended to be similar to those by in sacco method. Whole corn L was digested twice more rapidly than whole corn H. Summarizing the experimental data, compared with unprocessed corns, the flaked corns were significantly increased in the degradabilities of dry matter in the rumen. In addition, as increasing the flaking degree of corn, the degradabilities of dry matter were significantly improved. Referring to these kinds of physical characteristics of grain sources in the ruminal degradabilities, it is believed to be possible to optimize the environment of the fermentation in the rumen.