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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads

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Author(s):
Capriles, Vanessa D. [1] ; Areas, Jose A. G. [2]
Total Authors: 2
Affiliation:
[1] Univ Fed Sao Paulo, Dept Biociencias, BR-11060001 Santos, SP - Brazil
[2] Univ Sao Paulo, Fac Saude Publ, Dept Nutr, BR-01246904 Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: FOOD & FUNCTION; v. 4, n. 1, p. 104-110, JAN 2013.
Web of Science Citations: 56
Abstract

The effect of adding increasing levels of prebiotic inulin-type fructans (ITFs) (0, 4, 8, 10 and 12%) on the sensory and nutritional quality of gluten-free bread (GFB) was assessed. ITFs can provide structure and gas retention during baking, thus improving GFB quality by yielding better specific volume, softer crumb, improved crust and crumb browning with enhanced sensory acceptance. During baking, approximately one-third of the ITFs was lost. The addition of 12% ITFs to the basic formulation is required in order to obtain GFB enriched with 8% ITFs (4 g of fructans per 50 g bread serving size), levels that can provide health benefits. 12% ITFs-addition level decreased GFB glycemic index (from 71 to 48) and glycemic load (from 12 to 8). Prebiotic ITFs are a promising improver for GFB that can provide nutritional (11% dietary fiber content, low glycemic response) and functional benefits to patients with celiac disease, since ITFs are prebiotic ingredients that can also increase calcium absorption. (AU)