In vitro pepsin digestion of protein-added yogurts and its relationship to their satiating ability

Autores UPV
Año
CONGRESO In vitro pepsin digestion of protein-added yogurts and its relationship to their satiating ability

Abstract

Yogurt is one of the most popular dairy products; it contains high levels of protein, which is recognized as the macronutrient with the highest satiating capacity. In this context, yogurt can be an excellent basis for designing satiating food products. According to the speed at which amino acids are released to the bloodstream, whey protein is classified as a fast protein and casein as a slow one; this concept can be applied to distinguish foods with different effect on satiety or satiation.