Mean viscosities of oatmeal and ready-to-eat-breakfast cereal (RTEC) meals observed at the in vitro simulation of digestion. Viscosity values are the means of three replicates and expressed in centipoise (cP) ± standard error. Instant oatmeal (IO) exhibited a higher viscosity than old fashioned oatmeal (SO) (p = 0.03) and the RTEC (p = 0.02) after oral and initial gastric digestion at time = 0 (A). IO (p = 0.01) as well as SO (p < 0.05) demonstrated significantly greater viscosity than the RTEC during the remainder of the in vitro gastric simulation process (B).
Rebello et al. Nutrition Journal 2014 13:49 doi:10.1186/1475-2891-13-49