Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacks
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.fbio.2021.101263 http://hdl.handle.net/11449/229196 |
Resumo: | Extruded snacks often have a high energy density and high lipid content, along with low fibre content and high glycemic impact. So, enrichment with dietary fibre has the potential to improve the nutritional status of these popular products. In this study, the effects of enrichment with inulin-type fructans (ITFs), both before and after the extrusion process, on the physical characteristics, sensory acceptance, nutrient profile, and postprandial glycemic response of corn-snacks were assessed. The addition of 13.3% oligofructose-enriched inulin resulted in a snack with 4 g of ITFs/30 g serving size, having no effects on expansion but reducing the cutting force and increasing the fibre level by sevenfold compared to the control product. ITFs-enriched snacks were acceptable, with scores for flavour, crunchiness and overall liking of approximately 7.0 on a 9-point hedonic scale. The enrichment of snacks with 13.3% ITFs either before or after the extrusion process caused the same statistical reduction of the glycemic index (81 to 71) and glycemic load (21 to 14), yielding a product that combines high-quality and acceptance with a substantial supply of prebiotic dietary fibre and a medium glycemic load. Both approaches are promising alternatives for meeting the consumer demand for new healthy ready-to-eat-products. |
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Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacksDietary fibreGlycemic indexGlycemic loadOligofructose-enriched inulinSensory acceptanceExtruded snacks often have a high energy density and high lipid content, along with low fibre content and high glycemic impact. So, enrichment with dietary fibre has the potential to improve the nutritional status of these popular products. In this study, the effects of enrichment with inulin-type fructans (ITFs), both before and after the extrusion process, on the physical characteristics, sensory acceptance, nutrient profile, and postprandial glycemic response of corn-snacks were assessed. The addition of 13.3% oligofructose-enriched inulin resulted in a snack with 4 g of ITFs/30 g serving size, having no effects on expansion but reducing the cutting force and increasing the fibre level by sevenfold compared to the control product. ITFs-enriched snacks were acceptable, with scores for flavour, crunchiness and overall liking of approximately 7.0 on a 9-point hedonic scale. The enrichment of snacks with 13.3% ITFs either before or after the extrusion process caused the same statistical reduction of the glycemic index (81 to 71) and glycemic load (21 to 14), yielding a product that combines high-quality and acceptance with a substantial supply of prebiotic dietary fibre and a medium glycemic load. Both approaches are promising alternatives for meeting the consumer demand for new healthy ready-to-eat-products.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Federal University of São Paulo Institute of Health and Society (Campus Baixada Santista) Department of Biosciences, Rua Silva Jardim, 136São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265Universidade de São Paulo Faculdade de Saúde Pública Nutrition Department, Av. Dr. Arnaldo, 715São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265Universidade de São Paulo (USP)Universidade Estadual Paulista (UNESP)Capriles, Vanessa D.Conti-Silva, Ana Carolina [UNESP]Gomes Arêas, José Alfredo2022-04-29T08:31:01Z2022-04-29T08:31:01Z2021-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.fbio.2021.101263Food Bioscience, v. 43.2212-43062212-4292http://hdl.handle.net/11449/22919610.1016/j.fbio.2021.1012632-s2.0-85111024519Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Bioscienceinfo:eu-repo/semantics/openAccess2022-04-29T08:31:02Zoai:repositorio.unesp.br:11449/229196Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-29T08:31:02Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacks |
title |
Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacks |
spellingShingle |
Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacks Capriles, Vanessa D. Dietary fibre Glycemic index Glycemic load Oligofructose-enriched inulin Sensory acceptance |
title_short |
Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacks |
title_full |
Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacks |
title_fullStr |
Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacks |
title_full_unstemmed |
Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacks |
title_sort |
Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacks |
author |
Capriles, Vanessa D. |
author_facet |
Capriles, Vanessa D. Conti-Silva, Ana Carolina [UNESP] Gomes Arêas, José Alfredo |
author_role |
author |
author2 |
Conti-Silva, Ana Carolina [UNESP] Gomes Arêas, José Alfredo |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade de São Paulo (USP) Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Capriles, Vanessa D. Conti-Silva, Ana Carolina [UNESP] Gomes Arêas, José Alfredo |
dc.subject.por.fl_str_mv |
Dietary fibre Glycemic index Glycemic load Oligofructose-enriched inulin Sensory acceptance |
topic |
Dietary fibre Glycemic index Glycemic load Oligofructose-enriched inulin Sensory acceptance |
description |
Extruded snacks often have a high energy density and high lipid content, along with low fibre content and high glycemic impact. So, enrichment with dietary fibre has the potential to improve the nutritional status of these popular products. In this study, the effects of enrichment with inulin-type fructans (ITFs), both before and after the extrusion process, on the physical characteristics, sensory acceptance, nutrient profile, and postprandial glycemic response of corn-snacks were assessed. The addition of 13.3% oligofructose-enriched inulin resulted in a snack with 4 g of ITFs/30 g serving size, having no effects on expansion but reducing the cutting force and increasing the fibre level by sevenfold compared to the control product. ITFs-enriched snacks were acceptable, with scores for flavour, crunchiness and overall liking of approximately 7.0 on a 9-point hedonic scale. The enrichment of snacks with 13.3% ITFs either before or after the extrusion process caused the same statistical reduction of the glycemic index (81 to 71) and glycemic load (21 to 14), yielding a product that combines high-quality and acceptance with a substantial supply of prebiotic dietary fibre and a medium glycemic load. Both approaches are promising alternatives for meeting the consumer demand for new healthy ready-to-eat-products. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-01 2022-04-29T08:31:01Z 2022-04-29T08:31:01Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.fbio.2021.101263 Food Bioscience, v. 43. 2212-4306 2212-4292 http://hdl.handle.net/11449/229196 10.1016/j.fbio.2021.101263 2-s2.0-85111024519 |
url |
http://dx.doi.org/10.1016/j.fbio.2021.101263 http://hdl.handle.net/11449/229196 |
identifier_str_mv |
Food Bioscience, v. 43. 2212-4306 2212-4292 10.1016/j.fbio.2021.101263 2-s2.0-85111024519 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Bioscience |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1797789957434114048 |