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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2022
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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). |
format | Online Article Text |
id | pubmed-9455160 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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