Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel

Author(s)

Ferreira Ignacio Camara, Ana Karoline ^[1] ; Geraldi, Marina Vilar ^[2] ; Okuro, Paula Kiyomi ^[3] ; Marostica Junior, Mario Roberto ^[2] ; da Cunha, Rosiane Lopes ^[3] ; Rodrigues Pollonio, Marise Aparecida ^[1]

Affiliation

^[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Technol, BR-13083862 Campinas, SP - Brazil

^[2] Univ Campinas UNICAMP, Fac Food Engn, Dept Food & Nutr, BR-13083862 Campinas, SP - Brazil

^[3] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: Journal of Functional Foods; v. 65, FEB 2020.
• Web of Science Citations: 0

Abstract

The objective of this study was to evaluate the effects of the replacement of pork back fat by chia mucilage (MC) and a chia mucilage-based emulsion gel in Bologna sausages on the appetite sensations of healthy volunteers, and to investigate the microstructural changes during simulated in vitro digestion. Three treatments were made: FMC (10% fat and 4% MC); MC-EG (20% chia-mucilage-based emulsion gel); FC (20% fat as a control). The meals were served as breakfast after an overnight fast for 23 people. Similar appetite sensations were perceived by volunteers (P > 0.05) for all treatments. The microscopy images revealed a pronounced aggregation of the samples containing MC in the gastric phase. In conclusion, MC was an effective fat replacer with the same satiating capacity than pork back fat. Besides, MC demonstrated that it might interfere in protein digestibility, consequently increased retention time in the stomach, which may result in early satiety. (AU)

• FAPESP's process: 16/19967-7 - Developing functional emulsion gels for application in low fat low sodium bologna sausage
• Grantee: Marise Aparecida Rodrigues Pollonio
• Support Opportunities: Regular Research Grants