Food and Nutrition Group, Sheffield Hallam University, City Campus, Howard Street, Sheffield S1 1WB, UK.
Department of Chemical & Biological Sciences, School of Applied Sciences, University of Huddersfield, Queensgate, Huddersfield HD1 3DH, UK.
Food Chem. 2012 Jul 15;133(2):237-48. doi: 10.1016/j.foodchem.2012.01.027. Epub 2012 Jan 24.
There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention, their role of satiety and weight management is still being investigated. In this review we look at the evidence published so far on FOS or inulin supplementation and weight management. We also establish whether prebiotic enriched breads are feasible in terms of dough machinability, bread characteristics and consumers acceptance. Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour. The limited sensory studies on those products reflect those findings and acceptability decreased with inulin content. However, a fortification of 5% seems achievable. Despite evidence that yeast invertase and dry heat degrade inulin, the extent to which this is the case and whether the prebiotics maintain their activity is not known. There is still a great deal of work to be done to establish whether a bread prepared with enough inulin to retain a significant activity can be manufactured without compromising consumer acceptance.
有证据表明，如果经常食用，果寡糖（FOS）和菊粉可以带来一系列健康益处。这些健康益处包括增加矿物质吸收和改善免疫反应，虽然越来越多的证据表明，益生元在预防结直肠癌方面发挥作用，但它们在饱腹感和体重管理方面的作用仍在研究中。在这篇综述中，我们研究了迄今为止关于 FOS 或菊粉补充剂和体重管理的发表证据。我们还确定了富含益生元的面包在面团可加工性、面包特性和消费者接受度方面是否可行。在面包中添加菊粉通常会导致面包体积变小、内部更硬、颜色更深。对这些产品的有限感官研究反映了这些发现，随着菊粉含量的增加，接受度下降。然而，5%的添加量似乎是可行的。尽管有证据表明酵母转化酶和干热会降解菊粉，但目前尚不清楚这种情况的严重程度以及这些益生元是否能保持其活性。仍有大量工作要做，以确定是否可以生产出一种含有足够菊粉以保持显著活性的面包，而不会影响消费者的接受度。
