Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals
| Autor: | Vanessa Dias Capriles, Suzane Martins Ferreira, Ana Carolina Conti-Silva |
|---|---|
| Přispěvatelé: | Campus Morrinhos, Universidade de São Paulo (USP), Universidade Estadual Paulista (Unesp) |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
General Chemical Engineering
Inulin Extrusion-cooking Nutritional quality 01 natural sciences Screw speed Sensory quality Fructan Ingredient chemistry.chemical_compound 0404 agricultural biotechnology 0103 physical sciences Glycemic load Glycemic index Food science Mathematics Glycemic 010304 chemical physics 04 agricultural and veterinary sciences General Chemistry Proximate composition 040401 food science chemistry Food Science |
| Zdroj: | Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| Popis: | Made available in DSpace on 2021-06-25T10:48:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-05-01 Inulin-type fructans have been used as an ingredient to partially replace starchy flours in foods such as pasta, confectionery, breads, sauces and desserts, as they have the potential to improve technological properties, nutritional quality of the products and reduce glycemic response. Therefore, this study aimed evaluating the impact of inulin on the physical properties, proximate composition, glycemic response and sensory acceptance of corn breakfast cereals. A mixture of corn grits and inulin was extruded in a single screw extruder, at a feed rate of 247 g/min, temperatures in the shearing zones at 140 °C and screw speed of 192 rpm. The addition of inulin did not impair the physical properties of breakfast cereals, such as expansion ratio, density, instrumental force and color. Moreover, inulin did not affect the acceptance of products, as well as having a positive impact on them. Extrudates with inulin presented a high fiber level and moderate glycemic load, in contrast to the control extrudate that had low fiber level and high glycemic load. Therefore, the addition of inulin in breakfast cereals is promising and may contribute to increasing the consumption of products with aggregated nutritive value. Federal Institute Goiano (IF Goiano) Campus Morrinhos Department of Food Science and Technology, Rodovia BR153, KM 633, Rural zone Federal University of São Paulo Campus Baixada Santista Department of Biosciences, Rua Silva Jardim, 136 São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265 São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265 |
| Databáze: | OpenAIRE |
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