Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals

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dc.contributor.authorFerreira, Suzane Martins
dc.contributor.authorCapriles, Vanessa Dias
dc.contributor.authorConti-Silva, Ana Carolina [UNESP]
dc.contributor.institutionCampus Morrinhos
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2021-06-25T10:48:37Z
dc.date.available2021-06-25T10:48:37Z
dc.date.issued2021-05-01
dc.description.abstractInulin-type fructans have been used as an ingredient to partially replace starchy flours in foods such as pasta, confectionery, breads, sauces and desserts, as they have the potential to improve technological properties, nutritional quality of the products and reduce glycemic response. Therefore, this study aimed evaluating the impact of inulin on the physical properties, proximate composition, glycemic response and sensory acceptance of corn breakfast cereals. A mixture of corn grits and inulin was extruded in a single screw extruder, at a feed rate of 247 g/min, temperatures in the shearing zones at 140 °C and screw speed of 192 rpm. The addition of inulin did not impair the physical properties of breakfast cereals, such as expansion ratio, density, instrumental force and color. Moreover, inulin did not affect the acceptance of products, as well as having a positive impact on them. Extrudates with inulin presented a high fiber level and moderate glycemic load, in contrast to the control extrudate that had low fiber level and high glycemic load. Therefore, the addition of inulin in breakfast cereals is promising and may contribute to increasing the consumption of products with aggregated nutritive value.en
dc.description.affiliationFederal Institute Goiano (IF Goiano) Campus Morrinhos Department of Food Science and Technology, Rodovia BR153, KM 633, Rural zone
dc.description.affiliationFederal University of São Paulo Campus Baixada Santista Department of Biosciences, Rua Silva Jardim, 136
dc.description.affiliationSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265
dc.description.affiliationUnespSão Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265
dc.identifierhttp://dx.doi.org/10.1016/j.foodhyd.2020.106582
dc.identifier.citationFood Hydrocolloids, v. 114.
dc.identifier.doi10.1016/j.foodhyd.2020.106582
dc.identifier.issn0268-005X
dc.identifier.scopus2-s2.0-85098858520
dc.identifier.urihttp://hdl.handle.net/11449/207076
dc.language.isoeng
dc.relation.ispartofFood Hydrocolloids
dc.sourceScopus
dc.subjectExtrusion-cooking
dc.subjectFructan
dc.subjectGlycemic index
dc.subjectGlycemic load
dc.subjectSensory quality
dc.titleInulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cerealsen
dc.typeArtigo
unesp.author.orcid0000-0001-8486-1112[2]

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE