New PhD thesis shows: Structure influences the nutritional properties of cereal food


On June 15th, the research scientist at VTT Technical Research Centre of Finland, Saara Pentikäinen, defended her thesis regarding the impact of cereal food structure on the first steps of digestion and on satiety. It was shown that the impacts of the structure of cereal foods on satiety are transmitted through both sensory perception and physiological processes. These aspects should be taken into account when developing pleasant and healthy food products. Read more at the VTT homepage.

The thesis is available here.

One of the included articles, Mastication-induced release of compounds from rye and wheat breads to saliva, may be found here. Among other things, the study reveals that early mastication releases compounds that may act as signal molecules in further digestion, and that peptides, amino acids and sugars differentiated rye and wheat bread.

Photo provided from VTT Technical Research Centre of Finland


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