The importance of oral processing of bean-based wraps with different microstructures on starch digestion: an in vivo and in vitro study

Key Points

• The research aims to understand how oral processing impacts starch digestion in bean-based wraps with varying microstructures.
• Conducted in vivo and in vitro analyses of starch digestion
• Examined different microstructures of bean-based wraps
• Measured the influence of oral processing techniques on digestion rates
• Oral processing significantly enhanced starch digestion rates in wraps with specific microstructures
• In vitro tests showed a correlation between microstructure and digestion efficiency
• In vivo studies confirmed these findings, indicating potential nutritional benefits.