Table 1. Steps of the cooking and digestion processes simulated in an in vitro system.

TREATMENTS	NOT TREATED	COOKED	DIGESTED	COOKED and DIGESTED
Boiling 4′ and cool to room temperature	−	+	−	+
Add 10 mL Phosphate Buffer 50 mM pH 6.9	−	−	+	+
Stir slowly (90 rpm) 15 min 37°C	+	+	+	+
Add 38.5 µL of human salivary α-amylase (MOUTH COMPARTMENT)	−	−	+	+
Stir slowly (90 rpm) 15 min 37°C	+	+	+	+
Adjust pH to 2.0 with HCl (STOMACH COMPARTMENT)	−	−	+	+
Add 96.2 µL of porcine pepsin	−	−	+	+
Stir slowly (90 rpm) 30 min 37°C	+	+	+	+
Adjust pH to 6.9 with NaOH (SMALL INTESTIN COMPARTMENT)	−	−	+	+
Add 192.3 µL of pancreatin from porcin pancreas	−	−	+	+
Add 3.1 mL of bile acids standards mixture	−	−	+	+
Stir slowly (90 rpm) 90 min 37°C	+	+	+	+

The human digestive process of inulin was simulated in vitro by using the method described in Sayar et al. 2005 (31).