不同纤维成分对低FODMAP饼干模型系统系统的影响
Aylin W Sahin1, Jonas J Atzler1, Emily Crofton2
1University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland. aylin.sahin@ucc.ie.
Food & function
|July 17, 2023
概括
用抗性粉,纤维素和阿拉比诺xylan等食纤维增强低FODMAP饼干至关重要. 本研究详细介绍了低FODMAP饼干模型中这些纤维的最佳含量和相互作用.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 胃肠病学 胃肠病学
背景情况:
- 可发酵的橄糖,二糖,单糖和多醇 (FODMAPs) 引发了刺激性肠综合征 (IBS) 的症状.
- 谷物食品含有高FODMAP;低FODMAP替代品往往缺乏食纤维.
- 用适当的纤维来源增强低FODMAP产品对于营养平衡至关重要.
研究的目的:
- 为了研究三种低FODMAP纤维成分对饼干模型系统的影响.
- 了解该系统中耐性粉,纤维素和阿拉比诺基兰之间的相互作用.
- 为了确定这些纤维在低FODMAP饼干中的最佳含量.
主要方法:
- 利用响应表面方法来研究低FODMAP饼干模型中的纤维相互作用.
- 评估了Fibersym RW,VITACEL L 600-30和AgriFiber BFG对饼干特性的影响.
- 评估了水的亲和力,硬度,颜色和粉消化能力,以应对纤维强化.
主要成果:
- 所有经过测试的纤维都显示出水结合能力,它们的共存增强了这种能力.
- Fibersym RW (高达40%) 和VITACEL L 600-30 (高达20%) 影响了饼干的硬度.
- 通过形成保护膜,AgriFiber BFG (高达2.3%) 影响了颜色,并降低了粉的消化能力.
结论:
- 特定的低FODMAP纤维成分可以整合到饼干配方中.
- 了解纤维相互作用及其对产品特性的影响是成功固的关键.
- 在低FODMAP饼干中确定了Fibersym RW,VITACEL L 600-30和AgriFiber BFG的最佳含量.
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