Conference Abstract Book

10 20 30 40 50 0 15 30 45 60 75 90 mg/mL min Starch release control 2.5 5 7.5 Oral Phase Higher starch release in 5% & 7.5% fibre-enriched muffins • Hardness Effect: → Greater hardness → more brittleness → smaller particles →↑ enzyme exposure • Fibre Effect: → Higher fibre → larger surface area →↑ amylase activity Synergistic effect of hardness and fibre on starch release 14 Starch Release vs. Digestion Time Gastric Phase Control & Y2.5: Release ↑ during first 15 min → then gradual ↓ Y5: Peak at 30 min Y7.5: Peak in oral phase, then slow decline Fibre’s dilution effect and delayed gastric emptying