Effect of fibre fortification of low FODMAP pasta.

IF 3.5 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Sciences and Nutrition Pub Date : 2024-05-01 Epub Date: 2024-01-15 DOI:10.1080/09637486.2024.2303605
Jonas J Atzler, Emily C Crofton, Aylin W Sahin, Lilit Ispiryan, Eimear Gallagher, Emanuele Zannini, Elke K Arendt
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Abstract

Irritable bowel syndrome (IBS) is a condition affecting the digestive system and can be triggered by several different factors, including diet. To ease symptoms of IBS, a diet low in fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) is often recommended. Pasta, as a staple food in the Western World, is naturally high in FODMAPs. This study investigates the impact of insoluble and soluble dietary fibre ingredients in low-FODMAPs pasta. The assessment included physicochemical, sensory, and nutritional quality. Soluble fibre strengthened gluten network, which caused a lower cooking loss and a lower release of sugars during in vitro starch digestion. Insoluble fibre interfered with the gluten network development to a higher extent causing a higher sugar release during digestion. This study reveals the most suitable fibre ingredients for the development of pasta with elevated nutritional value and sensory characteristics compared to commercial products on the market. This type of pasta has a high potential of being suitable for IBS patients.

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低 FODMAP 面食的纤维强化效果。
肠易激综合征(IBS)是一种影响消化系统的疾病,可由包括饮食在内的多种不同因素引发。为了缓解肠易激综合征的症状,通常建议采用低可发酵低聚糖、双糖、单糖和多元醇(FODMAPs)的饮食。意大利面作为西方世界的主食,其 FODMAPs 含量自然很高。本研究调查了低 FODMAPs 意大利面中不溶性和可溶性膳食纤维成分的影响。评估内容包括理化、感官和营养质量。可溶性纤维加强了面筋网络,从而降低了烹饪损失,减少了体外淀粉消化过程中糖的释放。不溶性纤维在更大程度上干扰了面筋网络的发展,导致在消化过程中释放出更多的糖分。与市场上的商业产品相比,这项研究揭示了最适合用于开发营养价值和感官特性更高的意大利面的纤维配料。这种意大利面很有可能适合肠易激综合征患者食用。
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来源期刊
CiteScore
7.50
自引率
2.60%
发文量
60
审稿时长
1 months
期刊介绍: The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.
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