Radoš Kristina, Čukelj Mustač Nikolina, Varga Katarina, Drakula Saša, Voučko Bojana, Ćurić Duška, Novotni Dubravka
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Foods. 2022 Aug 25;11(17):2577. doi: 10.3390/foods11172577.
Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties and lower nutritional value. This study aimed to develop sensory attractive crackers with high-fibre and low-FODMAP content. Various gluten-free flours (wholemeal buckwheat and millet, white maize), pumpkin seed meal, chia seeds, flax seeds, rice protein, sweet potato, sourdough, and spices were used to develop nine formulations. Using a nine-point hedonic scale and ranking test, four best-scored products were selected for which descriptive sensory analysis was performed and nutritional value and fructan content were determined. Crackers made from maize and millet flour mixtures (ratio 1:2.5) with sourdough and with chia or flax seed addition were rated highest for overall impression (8.2 and 7.0, respectively). Generally, high-fibre content, hardness, chewiness, dark colour, and bitterness lower the acceptability of crackers, but the addition of spices and sourdough can improve their acceptability and marketability. The crackers could be labelled as “gluten-free”, “low-FODMAP” (<0.12 g/100 g), “naturally high-fibre” (7−10 g/100 g of which 17−23% are soluble), and “high in protein” (24−26 g/100 g).
由于欧洲市场上没有标注为低聚果糖（低可发酵寡糖、双糖、单糖和多元醇）的产品，肠易激综合征和非乳糜泻性小麦敏感患者经常食用无麸质产品。这些产品天然含有的低聚果糖很少，但感官特性较差且营养价值较低。本研究旨在开发具有高纤维和低聚果糖含量且感官诱人的饼干。使用了各种无麸质面粉（全麦荞麦和小米、白玉米）、南瓜籽粉、奇亚籽、亚麻籽、大米蛋白、红薯、酸面团和香料来开发九种配方。通过九点快感标度法和排序测试，选择了四种得分最高的产品进行描述性感官分析，并测定其营养价值和果聚糖含量。由玉米和小米粉混合物（比例1:2.5）与酸面团并添加奇亚籽或亚麻籽制成的饼干总体印象评分最高（分别为8.2和7.0）。一般来说，高纤维含量、硬度、嚼劲、深色和苦味会降低饼干的可接受性，但添加香料和酸面团可以提高其可接受性和适销性。这些饼干可以标注为“无麸质”、“低聚果糖”（<0.12克/100克）、“天然高纤维”（7 - 10克/100克，其中17 - 23%为可溶性纤维）和“高蛋白”（24 - 26克/100克）。
