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Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks

Vanessa Dias Capriles Rosana Aparecida Manólio Soares; Maria Elisabeth Machado Pinto e Silva; José Alfredo Gomes Areas

International Journal of Food Science and Technology London v. 44, n. 10, p. 1895-1901

London 2009

Localização: FSP - Faculdade de Saúde Pública    (HNT-11/2009 )(Acessar)

  • Título:
    Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks
  • Autor: Vanessa Dias Capriles
  • Rosana Aparecida Manólio Soares; Maria Elisabeth Machado Pinto e Silva; José Alfredo Gomes Areas
  • Assuntos: GORDURAS NA DIETA (SUBSTITUIÇÃO); MILHO (PROCESSAMENTO); EXTRUSÃO (MÉTODOS); DIGESTIBILIDADE; AMIDO; ALIMENTOS FUNCIONAIS; ANÁLISE SENSORIAL DE ALIMENTOS; COMPOSIÇÃO QUÍMICA
  • É parte de: International Journal of Food Science and Technology London v. 44, n. 10, p. 1895-1901
  • Descrição: To develop a convenience healthy food snack the partially hydrogenated vegetable fat, used as the flavour fixative agent, was replaced by a non-fat-flavouring solution enriched with inulin and oligofructose. The effects of this replacement on chemical composition, in vitro rate of starch digestion and sensory acceptability were assessed. The new snack presented low-fat levels (0.1 per cent) and around a sevenfold increase in dietary fibre (15.3 per cent of dietary fibre, being 13.3 per cent of fructans) when compared with the traditional ones. The enrichment with fructans reduced the predicted Glycaemic Index by 25 per cent, thus indicating that this dietary fibre contributes effectively towards delaying the in vitro glycaemic response. Fructans-enriched snack presented overall acceptability score (6.6 ± 1.7) similar to the traditional one, flavoured with fatty fixative agent (7.4 ± 1.4). The healthy low-fat fibre-enriched snack produced presented the high sensory acceptability typical for this food product type
  • Editor: London
  • Data de criação/publicação: 2009
  • Formato: p. 1895-1901.
  • Idioma: Inglês
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