Naslov
Development of High-Fibre, FODMAPs Free and gluten free crackers

Autori
Voučko, Bojana ; Čukelj Mustač, Nikolina ; Radoš, Kristina ; Varga, Katarina ; Drakula, Saša ; Ćurić, Duška ; Novotni, Dubravka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
7th Whole Grain Summit “From Science to Global application” : Book of Abstracts / - : ICC – International Association for Cereal Science and Technology, 2021, 64-64

Skup
7th Whole Grain Summit From Science to Global application (WGS 2021)

Mjesto i datum
Online, 25.10.2021. - 27.10.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
FODMAPs ; gluten-free ; crackers ;

Sažetak
The presence of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) in the diet can aggravate the symptoms of irritable bowel syndrome (IBS) and non-celiac wheat sensitivity (NCWS) in more than 75% of patients. Patients with IBS and NCWS often consume gluten-free products because of their low FODMAPs content, but they often have poor nutritional value. Intake of dietary fibre from whole grains, especially soluble fibre, correlates negatively with the occurrence of IBS, probably due to their prebiotic effect leading to suppression of colon inflammation and altered gas exchange. This study aimed to develop whole grain gluten-free cracker formulations with a balanced nutritional composition and low FODMAPs content intended for individuals with IBS and NCWS. Whole grain flour from buckwheat, proso millet, and white maize, as well as pumpkin seed meal, chia seeds, flax seeds, sweet potato flour, rice protein, fat, and seasonings, were used in the cracker formulations. The raw materials were selected based on fructan content determined enzymatically according to AOAC method 999.03 (K-FRUC 01/20 Megazyme) considering the "cut off" value (< 0.3 g per serving). Nine formulations, with or without sourdough fermentation (using LIVENDO starter LV1, Lessafre) were developed. Chemical composition and sensory properties of the crackers were determined. A 9- point hedonic scale and a ranking test were used to select the best-rated products, for which further descriptive sensory analysis was performed. According to the results, two formulations of crackers made from blends of proso millet and maize flours (6:2.4 ratio), with the addition of sourdough and seasonings (one containing chia seeds and chive seasoning, the other containing flax seeds and ´Mediterranean mix’ seasoning), were rated highest as ‘liked very much’ and ‘moderately liked’ (overall impression scores of 8.2 and 7.0, respectively). They differed significantly only in the intensity of overall odour, but not in the odour acceptability. The use of sourdough and seasonings improved the acceptability of crackers, since crackers from the same flour blend but without adding sourdough or seasonings, were rated as ’slightly dislike’ and ‘neither like nor dislike’ (3.8 and 4.5, respectively). The best-rated crackers (100 g) contained 430 – 450 kcal, 17 g of fat, 44-47 g of carbohydrates, 25-26 g of protein, and 7.1-7.6 g of dietary fibre of which 17-23% were soluble. Thus, they could be labelled as "naturally high in fibre" and "high in protein". Considering the raw materials used and the FODMAPs content determined, the crackers could also be labelled as "gluten- free" and "low FODMAPs".

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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