Effects of xanthan gum, konjac glucomannan, and arabinogalactan on the <i>in vitro</i> digestion and fermentation characteristics of biscuits
Fangwei Liu, Suming Chen, Dejun Dong, Yanli Zhang, Shanshan Zhang, Yuhui Pan, Haihua Ji, Ziyi Zhang, Xinru Huang, Lin Zhang, Huan Liu, Jielun Hu
Abstract
during fermentation in diabetic and healthy subjects' fecal microbiota. These results showed that the addition of a lower-viscosity polysaccharide (arabinogalactan) may be more beneficial for the blood glucose control of biscuits.
Topics & Concepts
Food scienceArabinogalactanPolysaccharideFermentationDigestion (alchemy)GlucomannanPrebioticGlycemic indexChemistryXanthan gumBifidobacteriumLactobacillusGlycemicBiochemistryBiologyRheologyInsulinBiotechnologyChromatographyMaterials scienceComposite materialPolysaccharides Composition and ApplicationsFood composition and propertiesPolysaccharides and Plant Cell Walls