Athina Lazaridou, Kali Kotsiou, Costas G. Biliaderis
{"title":"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","authors":"Athina Lazaridou, Kali Kotsiou, Costas G. Biliaderis","doi":"10.1016/j.fhfh.2022.100060","DOIUrl":null,"url":null,"abstract":"<div><p>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 (<em>p</em> < 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 <em>in vitro</em> enzymic assay, showed that after 5 h of digestion, glucose release was significantly (<em>p</em> < 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 <em>in vitro</em> glucose released was negatively correlated (<em>r</em> = -0.72; <em>p</em> = 0.020) to the viscosity values of ‘physiological extracts’ enclosed in dialysis tubes after 5 h incubation, and to their total dietary fiber content (<em>r</em> = -0.79; <em>p</em> = 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.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100060"},"PeriodicalIF":4.6000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000085/pdfft?md5=f108f40c08bef1f417e41a555f6a98fc&pid=1-s2.0-S2667025922000085-main.pdf","citationCount":"5","resultStr":"{\"title\":\"Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer\",\"authors\":\"Athina Lazaridou, Kali Kotsiou, Costas G. Biliaderis\",\"doi\":\"10.1016/j.fhfh.2022.100060\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 (<em>p</em> < 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 <em>in vitro</em> enzymic assay, showed that after 5 h of digestion, glucose release was significantly (<em>p</em> < 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 <em>in vitro</em> glucose released was negatively correlated (<em>r</em> = -0.72; <em>p</em> = 0.020) to the viscosity values of ‘physiological extracts’ enclosed in dialysis tubes after 5 h incubation, and to their total dietary fiber content (<em>r</em> = -0.79; <em>p</em> = 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.</p></div>\",\"PeriodicalId\":12385,\"journal\":{\"name\":\"Food Hydrocolloids for Health\",\"volume\":\"2 \",\"pages\":\"Article 100060\"},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2667025922000085/pdfft?md5=f108f40c08bef1f417e41a555f6a98fc&pid=1-s2.0-S2667025922000085-main.pdf\",\"citationCount\":\"5\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids for Health\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2667025922000085\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids for Health","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2667025922000085","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer
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.