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Designing a functional rice muffin formulated with prebiotic oligosaccharides and sugar reduction
Food Bioscience ( IF 5.2 ) Pub Date : 2020-12-24 , DOI: 10.1016/j.fbio.2020.100858
Cláudia Amorim , Beatriz B. Cardoso , Sara C. Silvério , Jessica C. Silva , Joana I. Alves , Maria Alcina Pereira , Ramón Moreira , Lígia R. Rodrigues

Innovation of pastry products towards higher nutritional and commercial value remains a challenge to the growing field of healthy food. In this study, the prebiotic supplementation and sugar reduction were explored in a widely consumed pastry product with a low level of innovation. The prebiotic potential of commercial agave inulin and galacto-oligosaccharides (GOS) was evaluated and compared by an in vitro model using human fecal inocula. Rice muffins containing 100% of sugar or 75% of sugar supplemented with 0.8% GOS were produced and compared with commercial rice muffins regarding their physical and textural properties. GOS fermentation led to the highest production of lactate and short-chain fatty acids, besides the most significant reduction of the final pH value and of the ammonia and methane production. Inulin presented a higher selectivity towards Lactobacillaceae (51 ± 1% of all), while GOS are more efficient to stimulate Bifidobacteriaceae growth (65 ± 7% of all).

Both prebiotics were effective in reducing Methanobacteria. The reduction of sugar content modified the air bubbles characteristics (size and population with a greater number of tunnels) present in the muffin crumb, without relevant differences in apparent porosity. Textural results indicated that springiness and resilience of the muffin with low sugar content are acceptable, but hardness and chewiness were increased. The new-formula muffins presented very relevant textural parameters with comparable values to those reported in the literature for the commercial ones, thus anticipating a good consumer acceptance. This study is an important contribution towards more innovative and diversified healthy pastry products.



中文翻译:

设计由益生元低聚糖和降糖配方制成的功能性米粉松饼

糕点产品向更高营养和商业价值的创新仍然是健康食品领域不断挑战的挑战。在这项研究中,益智素的补充和减少糖分的研究是在低创新水平的广泛消费的糕点产品中进行的。使用人粪便接种物,通过体外模型评估并比较了商业龙舌兰菊粉和低聚半乳糖(GOS)的益生元潜力。生产了含有100%糖或75%糖并添加0.8%GOS的米松饼,并将其与商品米松饼的物理和质地特性进行了比较。除最终pH值以及氨和甲烷的产生量显着降低外,GOS发酵还导致最高的乳酸和短链脂肪酸产量。

两种益生元都可有效减少甲烷细菌。糖含量的降低改变了松饼碎屑中存在的气泡特征(具有更多通道的大小和数量),而表观孔隙率没有相关差异。质地结果表明,低糖含量的松饼的弹性和回弹性是可以接受的,但是硬度和耐嚼性增加了。新配方的松饼具有非常相关的质地参数,其值可与文献中报道的商品化参数相比,从而具有良好的消费者接受度。这项研究是对创新和多样化的健康糕点产品的重要贡献。

更新日期:2020-12-29
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