Effects of oligofructose-enriched inulin addition before and after the extrusion process on the quality and postprandial glycemic response of corn-snacks

Autor(es)

Capriles, Vanessa D. ^[1] ; Conti-Silva, Ana Carolina ^[2] ; Areas, Jose Alfredo Gomes ^[3]

Afiliação do(s) autor(es)

^[1] Univ Fed Sao Paulo, Inst Hlth & Soc, Dept Biosci, Campus Baixada Santista, Rua Silva Jardim, 136, BR-11015020 Santos, SP - Brazil

^[2] Sao Paulo State Univ Unesp, Inst Biosci Humanities & Exact Sci Ibilce, Dept Food Engn & Technol, Campus Sao Jose Rio Pre, Rua Cristovao Colombo 22, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

^[3] Univ Sao Paulo, Fac Saude Publ, Dept Nutr, Av Dr Arnaldo, 715, BR-01246904 Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD BIOSCIENCE; v. 43, OCT 2021.
• Citações Web of Science: 0

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. (AU)

• Processo FAPESP: 04/14127-3 - Desenvolvimento de produto de panificação à base de amaranto (Amaranthus cruentus L., BR-Alegria) enriquecido com cálcio e fibras prebióticas para aumento da densidade mineral óssea de crianças e adolescentes celíacos
• Beneficiário: Vanessa Dias Capriles
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto