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Structure of cereal foods: Impact on health outcomes
K. S. POUTANEN (1). (1) VTT, Espoo, Finland
Processing is a prerequisite for consumption of cereal grains. Cereal food structure is formed in processing, and properties and interactions of biopolymers and other components form the structure from molecular to macroscopic scale. Food structure is critical for perceived texture. The first very important role of food structure on health is thus related to food choice – foods with appealing texture are those influencing health just because they are chosen for consumption. In addition, food structure largely determines the rate and site of absorption of nutrients in the gastrointestinal tract as well as bioavailability of bioactive phytochemicals. Breakdown of food structure during digestion has a large impact on physiological functionality. Food structure is definitely one of the criteria to be considered when engineering foods for health. The structure of bread, biscuits and other solid cereal foods represents a solid foam. The rate and extent of starch digestibility and thus glycemic response are largely determined by the density and porosity of the product, but also by the degree of starch gelatinization, the amount and form of amylose and the interactions of starch with other food components. Slow glycemic response is considered to assist in maintaining healthy glucose metabolism. Food structure also is important for the satiating effects of foods. Solid foods are more satiating than liquid, and the viscosity of food digesta is known to influence f.ex. gastric emptying rate and secretion of hormones related to food intake. The structural characteristics of dietary fiber are on the other hand important for the fermentation and bioconversions in the large intestine. Reduction of particle size and integrity of cell wall structures influence gut fermentation pattern and bioaccessibility of phenolic compounds in the plant matrix.
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