Designing a functional rice muffin formulated with prebiotic oligosaccharides and sugar reduction
نویسندگان
چکیده
Innovation of pastry products towards higher nutritional and commercial value remains a challenge to the growing field healthy food. In this study, prebiotic supplementation sugar reduction were explored in widely consumed product with low level innovation. The potential agave inulin galacto-oligosaccharides (GOS) was evaluated compared by an vitro model using human fecal inocula. Rice muffins containing 100% or 75% supplemented 0.8% GOS produced rice regarding their physical textural properties. fermentation led highest production lactate short-chain fatty acids, besides most significant final pH ammonia methane production. Inulin presented selectivity Lactobacillaceae (51 ± 1% all), while are more efficient stimulate Bifidobacteriaceae growth (65 7% all). Both prebiotics effective reducing Methanobacteria. content modified air bubbles characteristics (size population greater number tunnels) present muffin crumb, without relevant differences apparent porosity. Textural results indicated that springiness resilience acceptable, but hardness chewiness increased. new-formula very parameters comparable values those reported literature for ones, thus anticipating good consumer acceptance. This study is important contribution innovative diversified products.
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ژورنال
عنوان ژورنال: Food bioscience
سال: 2021
ISSN: ['2212-4292', '2212-4306']
DOI: https://doi.org/10.1016/j.fbio.2020.100858