Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits

Rodríguez-García, Julia; Ding, Rui; Nguyen, Thao H.T.; Grasso, Simona; Chatzifragkou, Afroditi; Methven, Lisa

doi:10.1016/j.lwt.2022.113837

Cited by 9 publications

(2 citation statements)

References 22 publications

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“…Its use was reported mainly in low-calorie foods ( 10 ) with favorable sensory attributes ( 37 ). Foods with this type of fiber include beverages, confectionery, extruded dehulled adlay ( 38 ), bakery products ( 39 ), and milkshakes ( 40 ), among others.…”

Section: Resultsmentioning

confidence: 99%

Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch

Barbosa-Martín,

Sauri-Duch,

Chel-Guerrero

et al. 2024

Food Technol. Biotechnol. (Online)

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Research background. Enzymatically resistant maltodextrins (ERM) are a resistant starch (RS) type 4, synthesized from native starch. They are obtained through sequential application of two processes: pyrodextrinization (PDX), which produces pyrodextrins, and complementary hydrolysis (CH), which generates ERM. These processes produce atypical bonds and confer characteristics similar to dietary fiber to pyrodextrins and ERM, such as resistance to digestion. The objective of this work was to obtain and evaluate some physicochemical characteristics of pyrodextrins and ERM produced from native starch isolated from makal (Xanthosoma yucatanense) tubers. Experimental approach. PDX and CH were performed by applying factorial designs. For PDX, factors and their levels were starch concentration/2.2 M HCl ratio (80/1 and 160/1 m/V), temperature (90 and 110 °C), and reaction time (1 and 3 h); while for CH were α-amylase-pyrodextrin concentration (0.5 and 1 µL/mL) and reaction time (10 and 30 min). The physicochemical profile included determination of RS content, estimation of color change (ΔE), microscopy, and determination of dextrose equivalents (DE). Results and conclusions. The best factorial treatment for PDX was at the 160:1 m/V, 90 °C and 3 h levels since it presented the highest RS content (84.73 %) and a lowest ΔE (3.742). Due to its low DE (13.89 %), increased RS (90.73 %), and low ΔE (4.24), ERM resulting from CH with the 0.5 µL/mL α-amylase pyrodextrin concentration and 10 min levels was selected as the best treatment. Novelty and scientific contribution. Results show that pyrodextrins and ERM obtained from makal can be used as ingredients for functional foods development, due to their high proportion of non-digestible material and low browning degree.

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Section: Resultsmentioning

confidence: 99%

Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch

Barbosa-Martín,

Sauri-Duch,

Chel-Guerrero

et al. 2024

Food Technol. Biotechnol. (Online)

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“…Therefore, research exploring the impact of dietary fiber on the processing quality of wheat flour has garnered significant attention in recent years within the field of cereal science [30,[79][80][81]. When fibers are used, the rheological behavior of dough, spreadability during baking, and penetration resistance are similar to those when sucrose is added, as resistant dextrin can exhibit plasticizing effects similar to sucrose, compared to inulin-type dietary fibers [82]. Yu et al [1] added resistant dextrin to the dough, and not only could GI cookies with higher dietary fiber content be obtained, but the introduction of resistant dextrin would not affect the palatability of cookies.…”

Section: Application Of Resistantmentioning

confidence: 99%

An In-Depth Overview of the Structural Properties, Health Benefits, and Applications of Resistant Dextrin

Wu,

Zhang,

Yan

et al. 2024

Journal of Food Processing and Preservation

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With the escalating prevalence of diabetes and obesity, resistant dextrin, renowned for its prebiotic properties and blood glucose-lowering physiological activity, has garnered significant attention. Resistant dextrin, a low-calorie, indigestible water-soluble dietary fiber processed from starch, has high solubility, low molecular weight, and good thermal stability. The established method for its preparation involves a combination of acid heat treatment and enzymatic purification. Within the human body, resistant dextrin confers numerous health benefits. It promotes a balanced intestinal microbiome, regulates blood glucose and lipid metabolism, and enhances satiety. Additionally, it exerts positive influences on the intestinal environment, aids in weight management, and alleviates chronic conditions, particularly diabetes. In the food industry, resistant dextrin is widely employed as a functional food additive to enhance the nutritional value and health benefits of various food products. However, there is a need for greater clarity regarding the structural characteristics of resistant dextrin and the potential interplay between its structure and physiological activity. This paper comprehensively reviews the preparation methods, structural properties, health benefits, and application areas of resistant dextrin. Additionally, it anticipates future trends in its development. The primary objective of this review is to offer theoretical guidance and fresh perspectives for further research, the innovation of functional products, and the expanded utilization of resistant dextrin.

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Food Structure as a Foundation for Food Texture

Bouchon,

Contardo,

Molina

2023

Food Texturology: Measurement and Perception of Food Textural Properties

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Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits

Cited by 9 publications

References 22 publications

Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch

Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch

An In-Depth Overview of the Structural Properties, Health Benefits, and Applications of Resistant Dextrin

Food Structure as a Foundation for Food Texture

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