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Development of High-Fibre and Low-FODMAP Crackers

Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FOD...

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Autores principales: Radoš, Kristina, Čukelj Mustač, Nikolina, Varga, Katarina, Drakula, Saša, Voučko, Bojana, Ćurić, Duška, Novotni, Dubravka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455160/
https://www.ncbi.nlm.nih.gov/pubmed/36076763
http://dx.doi.org/10.3390/foods11172577
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author Radoš, Kristina
Čukelj Mustač, Nikolina
Varga, Katarina
Drakula, Saša
Voučko, Bojana
Ćurić, Duška
Novotni, Dubravka
author_facet Radoš, Kristina
Čukelj Mustač, Nikolina
Varga, Katarina
Drakula, Saša
Voučko, Bojana
Ćurić, Duška
Novotni, Dubravka
author_sort Radoš, Kristina
collection PubMed
description Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties and lower nutritional value. This study aimed to develop sensory attractive crackers with high-fibre and low-FODMAP content. Various gluten-free flours (wholemeal buckwheat and millet, white maize), pumpkin seed meal, chia seeds, flax seeds, rice protein, sweet potato, sourdough, and spices were used to develop nine formulations. Using a nine-point hedonic scale and ranking test, four best-scored products were selected for which descriptive sensory analysis was performed and nutritional value and fructan content were determined. Crackers made from maize and millet flour mixtures (ratio 1:2.5) with sourdough and with chia or flax seed addition were rated highest for overall impression (8.2 and 7.0, respectively). Generally, high-fibre content, hardness, chewiness, dark colour, and bitterness lower the acceptability of crackers, but the addition of spices and sourdough can improve their acceptability and marketability. The crackers could be labelled as “gluten-free”, “low-FODMAP” (<0.12 g/100 g), “naturally high-fibre” (7–10 g/100 g of which 17–23% are soluble), and “high in protein” (24–26 g/100 g).
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spelling pubmed-94551602022-09-09 Development of High-Fibre and Low-FODMAP Crackers Radoš, Kristina Čukelj Mustač, Nikolina Varga, Katarina Drakula, Saša Voučko, Bojana Ćurić, Duška Novotni, Dubravka Foods Article Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties and lower nutritional value. This study aimed to develop sensory attractive crackers with high-fibre and low-FODMAP content. Various gluten-free flours (wholemeal buckwheat and millet, white maize), pumpkin seed meal, chia seeds, flax seeds, rice protein, sweet potato, sourdough, and spices were used to develop nine formulations. Using a nine-point hedonic scale and ranking test, four best-scored products were selected for which descriptive sensory analysis was performed and nutritional value and fructan content were determined. Crackers made from maize and millet flour mixtures (ratio 1:2.5) with sourdough and with chia or flax seed addition were rated highest for overall impression (8.2 and 7.0, respectively). Generally, high-fibre content, hardness, chewiness, dark colour, and bitterness lower the acceptability of crackers, but the addition of spices and sourdough can improve their acceptability and marketability. The crackers could be labelled as “gluten-free”, “low-FODMAP” (<0.12 g/100 g), “naturally high-fibre” (7–10 g/100 g of which 17–23% are soluble), and “high in protein” (24–26 g/100 g). MDPI 2022-08-25 /pmc/articles/PMC9455160/ /pubmed/36076763 http://dx.doi.org/10.3390/foods11172577 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Radoš, Kristina
Čukelj Mustač, Nikolina
Varga, Katarina
Drakula, Saša
Voučko, Bojana
Ćurić, Duška
Novotni, Dubravka
Development of High-Fibre and Low-FODMAP Crackers
title Development of High-Fibre and Low-FODMAP Crackers
title_full Development of High-Fibre and Low-FODMAP Crackers
title_fullStr Development of High-Fibre and Low-FODMAP Crackers
title_full_unstemmed Development of High-Fibre and Low-FODMAP Crackers
title_short Development of High-Fibre and Low-FODMAP Crackers
title_sort development of high-fibre and low-fodmap crackers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455160/
https://www.ncbi.nlm.nih.gov/pubmed/36076763
http://dx.doi.org/10.3390/foods11172577
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