Heredia-Sandoval Nina G, Machado-Duarte Dulce G, Preciado-Orozco Yolanda M, Islas-Rubio Alma R, Calderón de la Barca Ana M
Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Gustavo E. Astiazarán Rosas #46, Col. La Victoria, Hermosillo 83304, Mexico.
Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo, A.C. Gustavo E. Astiazarán Rosas #46, Col. La Victoria, Hermosillo 83304, Mexico.
Foods. 2024 Oct 2;13(19):3144. doi: 10.3390/foods13193144.
A low-fermentable oligo-, di-, monosaccharide and polyol (low-FODMAP) diet for patients with irritable bowel syndrome (IBS) should include an adequate fiber source. Our aim was to formulate orange cookies using maize flour and type-4 resistant starch (RS4) from maize and to evaluate their properties and sensorial attributes by IBS patients. We prepared two formulations: 37.7% RS4 and 14.7% maize flour and a control with normal maize starch (MS) instead of RS4. We added orange juice and zest instead of water and evaluated their properties. The viscosity, water absorption capacity, and solubility were lower for RS4 than for MS. The width, thickness, L* and a* values of both cookies were comparable ( > 0.05), although RS4-C had a decreased b* value and higher hardness (90.6 vs. 80.1 N). The nutrient content was similar between RS4-C and MS-C, but the glycemic index of RS4-C was 63 compared to 95 of MS-C. According to IBS patients, the appearance, taste, hardness, overall quality, and perception of healthiness and nutritional value of both types of cookies were similarly high ( > 0.05). Panelists recommend the cookies. Therefore, RS4 cookies could be further investigated for their ability to improve bowel habits and re-equilibrate the microbiota of IBS patients.
对于肠易激综合征（IBS）患者，低可发酵寡糖、双糖、单糖和多元醇（低FODMAP）饮食应包含充足的纤维来源。我们的目标是用玉米粉和玉米来源的4型抗性淀粉（RS4）制作橙子饼干，并由IBS患者评估其特性和感官属性。我们制备了两种配方：37.7%的RS4和14.7%的玉米粉，以及一种用普通玉米淀粉（MS）替代RS4的对照配方。我们用橙汁和橙皮代替水并评估了它们的特性。RS4的粘度、吸水性和溶解度低于MS。两种饼干的宽度、厚度、L值和a值相当（>0.05），尽管RS4-C的b*值降低且硬度更高（90.6对80.1 N）。RS4-C和MS-C的营养成分相似，但RS4-C的血糖指数为63，而MS-C为95。根据IBS患者的评价，两种饼干的外观、味道、硬度、整体质量以及健康感和营养价值感知同样较高（>0.05）。小组成员推荐这些饼干。因此，RS4饼干改善IBS患者肠道习惯和重新平衡其微生物群的能力值得进一步研究。
