Artigo de periodico

Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks (2009)

• Authors:
  • Capriles, Vanessa Dias
  • Soares, Rosana Aparecida Manólio
  • Pinto e Silva, Maria Elisabeth Machado
  • Areas, José Alfredo Gomes
• USP affiliated authors: SILVA, MARIA ELISABETH MACHADO PINTO E - FSP ; AREAS, JOSE ALFREDO GOMES - FSP
• Unidade: FSP
• DOI: 10.1111/j.1365-2621.2009.01915.x
• Subjects: GORDURAS NA DIETA (SUBSTITUIÇÃO); MILHO (PROCESSAMENTO); EXTRUSÃO (MÉTODOS); DIGESTIBILIDADE; AMIDO; ALIMENTOS FUNCIONAIS; ANÁLISE SENSORIAL DE ALIMENTOS; COMPOSIÇÃO QUÍMICA
• Language: Inglês
• Abstract: To develop a convenience healthy food snack the partially hydrogenated vegetable fat, used as the flavour fixative agent, was replaced by a non-fat-flavouring solution enriched with inulin and oligofructose. The effects of this replacement on chemical composition, in vitro rate of starch digestion and sensory acceptability were assessed. The new snack presented low-fat levels (0.1 per cent) and around a sevenfold increase in dietary fibre (15.3 per cent of dietary fibre, being 13.3 per cent of fructans) when compared with the traditional ones. The enrichment with fructans reduced the predicted Glycaemic Index by 25 per cent, thus indicating that this dietary fibre contributes effectively towards delaying the in vitro glycaemic response. Fructans-enriched snack presented overall acceptability score (6.6 ± 1.7) similar to the traditional one, flavoured with fatty fixative agent (7.4 ± 1.4). The healthy low-fat fibre-enriched snack produced presented the high sensory acceptability typical for this food product type
• Imprenta:
  • Publisher place: London
  • Date published: 2009
• Source:
  • Título do periódico: International Journal of Food Science and Technology
  • ISSN: 0950-5423
  • Volume/Número/Paginação/Ano: v. 44, n. 10, p. 1895-1901

Informações sobre o DOI: 10.1111/j.1365-2621.2009.01915.x (Fonte: oaDOI API)
• Este periódico é de assinatura
• Este artigo NÃO é de acesso aberto
  
• Cor do Acesso Aberto: closed

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How to cite

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• ABNT

  CAPRILES, Vanessa Dias et al. Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks. International Journal of Food Science and Technology, v. 44, n. 10, p. 1895-1901, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2009.01915.x. Acesso em: 24 abr. 2024.

• APA

  Capriles, V. D., Soares, R. A. M., Pinto e Silva, M. E. M., & Areas, J. A. G. (2009). Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks. International Journal of Food Science and Technology, 44( 10), 1895-1901. doi:10.1111/j.1365-2621.2009.01915.x

• NLM

  Capriles VD, Soares RAM, Pinto e Silva MEM, Areas JAG. Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks [Internet]. International Journal of Food Science and Technology. 2009 ; 44( 10): 1895-1901.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1111/j.1365-2621.2009.01915.x

• Vancouver

  Capriles VD, Soares RAM, Pinto e Silva MEM, Areas JAG. Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks [Internet]. International Journal of Food Science and Technology. 2009 ; 44( 10): 1895-1901.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1111/j.1365-2621.2009.01915.x

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