García Paula, Bustamante Andrés, Echeverría Francisca, Encina Cristian, Palma Manuel, Sanhueza Leyla, Sambra Verónica, Pando Maria Elsa, Jiménez Paula
Departamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago 8380453, Chile.
Carrera de Nutrición y Dietética, Departamento Ciencias de la Salud, Facultad de Medicina, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile.
Foods. 2023 Jul 23;12(14):2798. doi: 10.3390/foods12142798.
The consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the development of new fiber-rich food products that are widely consumed could be a strategy to improve DF intake. In this study, an agro-industrial by-product, pomegranate peel powder (PPP), was used as an innovative source of DF and antioxidant. The objective was to develop a bread enriched with DF, antioxidants, and sensory characteristics by partially replacing wheat flour (WF) with PPP at levels of 0%, 2.5%, 5%, 7.5%, and 10%. Bread with 2.5% and 5% PPP was chosen for a clinical trial to evaluate glycemic response (GR) in healthy subjects and determine the bread's glycemic index (GI). As the percentage of PPP increased, both the DF and total polyphenol content increased significantly. The highest overall acceptability was achieved with bread containing up to 5% PPP. Consumption of bread with 2.5% and 5.0% PPP significantly reduced the GI compared to the control bread, while the decrease in GR was not significant. PPP could be a potential food and low-cost ingredient to improve the bread's nutritional quality through its contribution to DF and antioxidants.
膳食纤维（DF）的摄入与非传染性疾病发病率的降低有关。尽管全球实施了各种策略来增加DF的摄入量，但摄入量仍然很低。因此，开发广泛消费的富含新纤维的食品可能是提高DF摄入量的一种策略。在本研究中，一种农业工业副产品石榴皮粉（PPP）被用作DF和抗氧化剂的创新来源。目的是通过用0%、2.5%、5%、7.5%和10%的PPP部分替代小麦粉（WF）来开发一种富含DF、抗氧化剂和感官特性的面包。选择含有2.5%和5%PPP的面包进行临床试验，以评估健康受试者的血糖反应（GR）并确定面包的血糖指数（GI）。随着PPP百分比的增加，DF和总多酚含量均显著增加。含有高达5%PPP的面包获得了最高的总体可接受性。与对照面包相比，食用含有2.5%和5.0%PPP的面包显著降低了GI，而GR的降低并不显著。PPP可能是一种潜在的食品和低成本成分，通过其对DF和抗氧化剂的贡献来提高面包的营养质量。
