Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI:10.1016/j.fhfh.2022.100060
Athina Lazaridou, Kali Kotsiou, Costas G. Biliaderis
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引用次数: 5

Abstract

The objective of this work was to evaluate the physicochemical, sensory and potential glycemic response properties of a biscuit (β-GB) containing barley β-glucan at 6% w/w, sufficient to satisfy the EFSA's health claims related to cholesterol lowering and fecal bulk increase, and isomaltulose as sweetener. The freshly prepared β-GB was softer (p < 0.05) than the control biscuit (formulated with sucrose and without β-glucan); differences in hardness between the two biscuit formulations diminished during storage. The glucose release kinetics, evaluated by an in vitro enzymic assay, showed that after 5 h of digestion, glucose release was significantly (p < 0.05) lower for the β-GB (16.4%) compared to the control (26.4%) or to several commercial products of similar composition, which were lacking the β-glucan as ingredient (22.7 – 33.7%). The extent of in vitro glucose released was negatively correlated (r = -0.72; p = 0.020) to the viscosity values of ‘physiological extracts’ enclosed in dialysis tubes after 5 h incubation, and to their total dietary fiber content (r = -0.79; p = 0.006) after 20 min of digestion. The fortified biscuits with β-glucan and isomaltulose were found to be satisfactory in terms of flavor, sweetness, and texture by a group of “diabetic individuals” who rated these products highly, with an average of 5.8, in a 7-point hedonic overall acceptability scale. The low extent of glucose released along with the sensory results suggested that isomaltulose containing biscuits fortified with β-glucans could simultaneously provide various health benefits and be highly acceptable by consumers with glucose metabolism disorders.

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以异麦芽糖代替蔗糖的大麦β-葡聚糖饼干的营养和工艺研究
本研究的目的是评估含有6% w/w大麦β-葡聚糖的饼干(β-GB)的物理化学、感官和潜在的血糖反应特性,足以满足欧洲食品安全局关于降低胆固醇和增加粪便体积的健康声明,并将异麦芽糖作为甜味剂。新鲜制备的β-GB较软(p <0.05),高于对照饼干(添加蔗糖,不添加β-葡聚糖);两种饼干配方之间的硬度差异在储存过程中减小了。体外酶法测定葡萄糖释放动力学表明,消化5 h后,葡萄糖释放显著(p <0.05), β-葡聚糖的含量(16.4%)低于对照组(26.4%),也低于几种成分相似、不含β-葡聚糖的商品(22.7% - 33.7%)。体外葡萄糖释放程度呈负相关(r = -0.72;P = 0.020)与透析管中封闭5 h后的“生理提取物”粘度值和其总膳食纤维含量(r = -0.79;P = 0.006)。一组“糖尿病患者”发现,含有β-葡聚糖和异麦芽糖的强化饼干在风味、甜味和质地方面都令人满意,他们对这些产品的评价很高,在7分的享乐总体可接受度量表中,平均得分为5.8分。低葡萄糖释放量和感官结果表明,添加β-葡聚糖的含异麦芽糖饼干可以同时提供多种健康益处,并且可以被糖代谢紊乱的消费者高度接受。
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CiteScore
4.50
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0.00%
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审稿时长
61 days
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