Wageningen University and Research Center in Netherlands has reported about stirring custard with bioactive ingredients in order to convert custard into a functional food. Facts provide that the affect of thickening agents on releasing isoflavones and tyrosine was tested in the presence of digestion conditions. The results pointed out towards the fact that the tyrosol custards using starch thickeners release the maximum amount of isoflavones in comparison to CMC.
The research is not given an academic angle but it is made clear that those ingredients, which affect the bioaccessibility of a particular compound, will be adjusted according to the requirement of the compound in the human body. Dr Sanz of Instituto de Agroquimica y Technologia de Alimentos, CSIC, in Spain, says,
To know how the ingredients of a food affect the bioaccessibility may help in the design of ‘intelligent’ functional food.
To evaluate the bioaccessibility of a specific active compound from a food will give information about how effective the active compound could be in the human body. Starch custard can be used as an apt vehicle for carrying isoflavones and cellulose custards for carrying maximum flavor and aroma. This gives the confectionary sector an idea to formulate the custards in a way that they balance between bioaccessibility and flavor, in order to give the consumers an all-new functional food in the most popular dessert of their country.
