Chitosan influence on glucose and calcium availabilities from yogurt: in vitro comparative study with plants fibre

MARÍA SUSANA RODRÍGUEZ; MIRTA MONTERO; MARINA DELLO STAFFOLO; MIRIAM MARTINO; ALICIA BEVILACQUA; LILIANA ALBERTENGO

CARBOHYDRATE POLYMERS

Elsevier

Lugar: Oxford (UK); Año: 2008 vol. 74 p. 797 - 801

0144-8617

Since chitosan complies with the definition of dietary fibre is necessary to study the interaction of this biopolymer and nutrients. The fortified yogurt with chitosan and different types of plants fibres like wheat, bamboo, apple, psyllium and inulin was used as food model. The availabilities of glucose and calcium in this model were studied by an in vitro gastrointestinal tract simulation. Results showed that the different fibres decreased both glucose and calcium availabilities whereas the effect of chitosan was more pronounced. (17.7 ± 2.1 % and 21.0 ± 2.5 % depress respectively). This work demonstrated that the addition of chitosan to yogurts influences the availability of nutrients.