Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta.

The purpose of this study was to assess the impact of food texture, oral processing, bolus characteristics, and in vitro digestive conditions on the starch and protein digestibility of al dente and soft-cooked commercial red lentil pasta. For that, samples were cooked as suggested by the provider and their texture properties were promptly analysed. Then, normal and deficient masticated pasta boluses were produced by four healthy subjects, characterised in terms of their oral processing, bolus granulometry, texture and viscoelastic properties, and finally subjected to static in vitro digestion, according to the INFOGEST consensus for both adults and the older adult population.