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Influence of hydrocolloid type on structural breakdown of vegetable purees during
 in vitro
 digestion

The aim of this study was to evaluate the effects of the addition of hydrocolloids on the reformulation of pureed zucchini to obtain a healthy food. Changes in the rheological properties after in vitro digestion and in the sensory acceptability of purees were studied. After saliva addition, the carrageenan puree was the sample that kept its structure more stable with similar G′ and G″ values, whereas the guar gum and HPMC purees exhibited a very small decrease in the viscoelastic functions after mixing with saliva and the starch puree was completely degraded due to the effect of amylase. Regarding sensory properties, the scores of the carrageenan puree were the ones that were closest to the starch puree, so carrageenan puree is a good option for preparing a healthy food without any significant modification in its structure after digestion and in the sensory acceptability properties of a traditional puree.