The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion

Following a two-stage in vitro digestion of a food model system with added dietary fibres we concluded that there was a dramatic drop in viscosity as a result of the simulated digestion (% reduction for various fibres are shown below) and we observed an inverse trend between apparent viscosity in the digesta and glucose release and diffusion from starch. LBG = Locust Bean Gum; GG = Guar Gum; FG = Fenugreek Gum; XG = Xanthan Gum; FSG = Flaxseed Gum; SSPS = Soy Soluble Poloysaacharides; C = Control solution with no fibre added.