Journal
MOLECULES
Volume 28, Issue 8, Pages -Publisher
MDPI
DOI: 10.3390/molecules28083564
Keywords
FODMAPs; HPAEC-PAD; fructo-oligosaccharides; flours; fermentation; baking
Ask authors/readers for more resources
This study aims to investigate the technological parameters that can influence the FODMAPs pattern in bakery products. High-performance anion exchange chromatography coupled to a pulsed amperometric detector was used for carbohydrate evaluation analysis. The results indicate that low-FODMAP crackers can be prepared by selecting appropriate fermentation conditions.
Background: FODMAPs (fermentable-oligo-, di-, monosaccharides, and polyols) are a group of fermentable carbohydrates and polyols largely diffused in food products. Despite their beneficial effects as prebiotics, people affected by irritable bowel syndrome manifest symptoms when eating these carbohydrates. A low-FODMAP diet seems to be the only possible therapy proposed for symptom management. Bakery products are a common source of FODMAPs, whose pattern and total amount can be affected by their processing. This work aims at studying some of the technological parameters that can influence the FODMAPs pattern in bakery products during the production process. Methods: high-performance anion exchange chromatography coupled to a pulsed amperometric detector (HPAEC-PAD) was used as a highly selective system for carbohydrates evaluation analyses on flours, doughs, and crackers. These analyses were performed using two different columns, the CarboPac PA200 and CarboPac PA1, which are selective for oligosaccharide and simple sugar separation, respectively. Results: emmer and hemp flours were selected to prepare doughs as they contained low oligosaccharide content. Two different mixes of ferments were used at different times of fermentation to evaluate the best conditions to achieve low-FODMAP crackers. Conclusion: the proposed approach allows carbohydrate evaluation during crackers processing and permits the selection of opportune conditions to obtain low-FODMAP products.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available