Briefly about the digestibility of products
We often wonder to what extent the nutrients we eat are used by our body when they are previously digested and absorbed. This is explained by 2 concepts
STABILITY determines the degree to which a given product or nutrient can be broken down into components that can be absorbed into the blood and lymph. It is defined for fat proteins in the above and food as a whole.
The second term is
BIOABILITY expresses the degree to which a given nutrient can be released and absorbed from the gastrointestinal tract and used by the body. The terms refers to vitamins and minerals.
The digestibility of a product or nutritional ration can be assessed by means of the coefficient of digestibility, i.e. the percentage of the digested and absorbed amount of nutrient to the amount of this ingredient consumed with food. It can be apparent or real
Values of coefficients are determined within the framework of several days of experience where people eat food or animals, the food is determined its intake and the amount of excreted faeces are then determined by the average content of digestive ingredients in food and faeces.
The real index is determined more often for the protein less frequently for fats in a separate experiment is determined by the correction for out of the food source of a given nutrient in the digestive tract (bacteria, epithelia), meaning its excretion with faeces while feeding a diet devoid of this component.
Coefficient of apparent digestibility = Dap = Xp – Xk / Xp X 100%
Factor of real digestibility = Dt = Xp – (Xk – Xko) / Xp X 100%
Xp- the amount of nutrient consumed with the test food
Xk- the amount of a given skeleton excreted in the faeces
Xko- the amount of a given ingredient excreted with an acorn while feeding a diet devoid of this ingredient
Another method is the method using completely indigestible and neutral Cr2O3, SiO2, and lignin macrares. A small amount of a macaroni is added to the diet and then means its content in the randomly sampled food (Wp) and excreted faeces (Wk).
WHAT INFLUENCE ON FOOD PROPERTIES
– the type and quantity of nutrients contained in it
– the presence of undigested ballast substances
-motoric and secretory efficiency of the system Food
– method of technological processing and preparation for consumption
HOW CAN YOU INCREASE CORRECTNESS
– more accurate crumbling
– removing scales, skins, seeds, etc.
– hydrothermal treatment
– flavoring with an attractive appearance
– ensuring the peace of consumption
It is INFECTLY RELATED by ANY NATURE
-using excess fat
-products containing protease inhibitors
– fried dishes
I paste the digestibility coefficient for some foods below. It should interest you because several times there was the question “how to absorb a raw egg, for example. Of course, there are not all products here, but I think that this will clear up the situation a bit.
HOW DETERMINATION OF INDIVIDUAL PRODUCTS IS ASKED?
Laboratory tests are carried out using enzyme preparations. For a given period of time the test product is treated with the appropriately selected enzymes 9pepsin, trypsin, amylase or lipase), of course, the PH and temperature conditions are selected. Next, the amount of etching products produced is determined and is related to the percentage of these products obtained after complete chemical hydrolysis of the substrate. It’s a total.
An indication of the digestibility of the product may be its residence time in the stomach. Since the pylorus does not pass through the food until it is liquefied and fragmented, we can assume that the longer the food stays in the stomach is more digestible.
For example, rice gruel or boiled apple leave the stomach after several tens of minutes, so they are easily digestible while fried meat or legumes are covered even a few hours, so they are harder to digest.
You can read also: Easy-to-digest dietPosted on: February 18, 2019