To assess in vitro digestion, the method previouslydescribed by Seiquer et al. (2001) was used with some modifications. To recreate the gastric digestion, pepsinwith a final concentration of 5% (w/v) was added to thesamples, the pH values of which were adjusted to 3.0.The samples were incubated for 120 min at 37°C withgentle agitation at 110 rpm.