In Vitro Digestion
The in vitro method for analysing the digestibility of foods containing carbohydrate constitutes oral, gastric and intestinal phases of digestion. We test based on the method by Woolnough et al. (2008).
The advantages of in vitro digestion assays are that they are fast and cost-efficient and help to determine the effect of specific food components on starch digestion. Although it is not possible to exactly determine the simultaneous effect of digestion and absorption of nutrients happening in vivo, the in vitro assays are reported to be able to classify food carbohydrates as rapid and slow digestion carbohydrates. Digestibility of starch determines the rate at which free sugars (glucose and maltose) are released into the gut for absorption. Rapidly digested starch (RDS) is defined as starch digested during the first 20 min of in vitro digestion and slowly digested starch (SDS) is measured between 20 and 120 min of in vitro digestion.
Rapidly digested starch has been shown to predict the glycaemic response to cereal foods. A strong correlation has been reported between glycaemic indices of meals determined in vivo, and the ratio of rapid carbohydrate digestion rate and slow carbohydrate digestion rate from in vitro digestion assays.