Scientific Background of Dairy Protein Digestibility: A Review

Shrestha, Ashok K.

doi:10.3126/jfstn.v7i0.10560

Cited by 4 publications

(1 citation statement)

References 20 publications

(38 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Whey protein is widely used commercially owing to its higher digestibility and nutritional value than casein, primarily attributed to the higher branched chain amino acid content. 17,18 Other factors that could have altered the extent of digestibility of the various forms of protein are processing conditions, method of extraction and purification, temperature used during processing. 19 The information on the functional properties of food has an important role as part of the product description/labelling by providing knowledge on the quality of the nutrients than nutritional composition alone.…”

Section: Discussionmentioning

confidence: 99%

In Vitro Starch and Protein Digestibility of Disease Specific Nutrition Formulations

Srigiripura

Kotebagilu

Urooj

2019

Curr Res Nutr Food Sci

View full text Add to dashboard Cite

Nutritional supplements are used in the management of diseases. The composition and form of nutrients in the supplements depend on the altered needs and gastrointestinal function of patients. The nutrition label of the supplements lacks information on the in vitro digestibility of nutrients which ultimately decides the availability of nutrients for absorption. Various factors that influence digestibility and availability include source of the nutrient, gut functionality, processing, physicochemical properties in the food matrix and inter-nutrient interactions. This study aimed at analyzing the in vitro starch and protein digestibility of six commercially available food formulations used in various disease conditions. The starch digestibility index (SDI) ranged from 64.47 ± 1.92 to 82.35 ± 2.71 and rapidly available glucose (RAG) from 26.06 ± 0.61 to 44.23 ± 0.38g per 100g. Dietary fiber content was inversely related with SDI (r - 0.845). The protein digestibility ranged from 41.42 ± 2.67 - 96.84 ± 1.01%. Formulations containing isolated forms of whey, casein and soy protein had a higher digestibility than in combinations. Besides information on the nutrient content, specifying the digestion characteristics of disease specific commercial formulations will help in their judicious use in meeting the nutritional requirements in various disease conditions.

show abstract

Section: Discussionmentioning

confidence: 99%