Lipid digestibility of sour cream and its analogue during in vitro digestion simulation and co‐consumption with cooked pasta
Judit Tormási,
László Abrankó
Abstract:SummaryLipid digestibility of a high fat dairy product (sour cream (SC) containing milk fat) and its analogue (SCA; containing palm oil) was performed during in vitro digestion simulation using the Infogest method. Extent of lipolysis and fatty acid‐specific digestibility was determined using gastric lipase (GL) and pancreatic lipase (PL) or only PL. Milk fat from SC showed lower digestibility than palm oil from SCA and it was shown that GL has an important effect on short and medium chained fatty acids (SCFAs… Show more
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