Oral impairments decrease the nutrient bioaccessibility of bread in the elderly

In the elderly, oral functions are modified by changes in muscular force or saliva production among others, resulting inadequate food fragmentation which potentially impacts on and gastrointestinal digestion. The purpose of this work was to evaluate consequences deficiencies starch protein digestibility bread. vitro boluses were prepared with AM2 masticator using normal deficient mastication programming. Normal (NM) terms (DfM), (DsM), their combination (DfsM) performed. Static digestion, simulating physiological conditions carried out. Bolus particle size, digestibility, Fourier-transform infrared (FTIR) spectroscopy, microstructure after digestion analysed. More compacted observed combined greater sizes. poorly fragmented obtained affected starch, probably due lower impregnation. Digesta from exhibited d-glucose release degree hydrolysis. FTIR results carbohydrates region also revealed weaker initiation DsM DfsM boluses. These bread demonstrate for first time how modify nutrient bioaccessibility and, therefore, stress importance designing foods specific populations such as elderly.