The present study evaluated in vitro water-retention properties of three cereal grains: wheat, barley and
corn. All samples were submitted to an in vitro digestion that consisted of a two step enzymatic procedure:
an initial simulation of the gastric digestion by pepsin, followed by a pancreatin digestion which simulated
small intestine digestion. The obtained results indicate the dependence of water-retention capacity on the
type of grain and on the type of digestion. The highest value was obtained for barley after intestinal
digestion and the lowest was obtained for corn after intestinal digestion. Small differences were observed
between values obtained after gastric and intestinal digestion.
MENU
