The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

Abstract

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 in feeling 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.Keywords: Fructo-oligosaccharides (FOS); inulin; bread; satiety; texture; consumer acceptance 3 HighlightsThere is tentative evidence that inulin supplementation may help a certain proportion of the population actively manage their weight Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour.Limited sensory studies on those products reflect those findings and acceptability decreased with inulin content.Yeast invertase and dry heat degrade inulin.Fructo-oligosaccharides / inulin fortification in bread at a level of 5% seems achievable. 4 Prebiotics: documented health benefits and market growthThere is evidence that prebiotics can impart a range of health benefits if consumed on a regular basis. There have been a number of excellent papers and reviews on the topic of prebiotics and their health benefits (Macfarlane, Macfarlane & Cummings, 2006, Roberfroid et al., 2010. The health benefits include increased mineral absorption (Hawthorne & Abrams, 2008, Rastall, 2010 and improved immune response (Macfarlane, Steed & Macfarlane, 2007, Seifert & Watzl, 2008) and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention (Asad, Emenaker & Milner, 2008) or cancer therapy (Taper & Roberfroid, 2008), their role in feelings of satiety and weight management is still being investigated.It has been suggested that there is an interaction between body weight and the effect of fibre on satiety and energy intake (Burton-Freeman, 2000). Beyond the direct (prebiotic effect) and indirect (fat / sugar substitution) health benefits to be gained from the incorporation of prebiotics to food, the resulting sensory properties of the final products have to be adequately monitored ...

The anti-diabetic potential of polysaccharides extracted from members of the cucurbit family: A review

“…sugar composition, linkage, molar mass and conformation) of these bioactive polysaccharides (and any natural variation in fine structure) could lead to potential routes to modification (Inngjerdingen, et. al., 2007;, synthesis (Flitsch, 2000;Ladmiral, Melia and Haddleton, 2004;Vázquez-Dorbatt, Lee, Lin and Maynard, 2012) or fractionation (Morris and Ralet, 2012a,b) which may produce more effective carbohydrates for use in the control of diabetes or in the supplementation of functional foods (Norfezah, et al, 2011;Morris and Morris, 2012). Currently there is no research to suggest whether the biologically active component of these plants is the same in each cucurbit through the effects seem to be consistent throughout the cucurbit family.…”

Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04

“…This has led to an increasing interest in the manufacture of breads for special dietary concerns and increased nutritional value (Hager et al, 2012). It is well known that dietary fiber consumption may reduce coronary heart-related diseases and diabetes incidence (Wang, 2002), as well as increase mineral absorption, improve the immune response, and play a role in colorectal cancer prevention (Morris and Morris, 2012). As determined by the Institute of Medicine, National Academy of Sciences, USA, the Adequate Intake (AI) of total dietary fiber for children, adolescents, and adults was set to 14 g dietary fiber/1000 kcal, to reduce the chronic diseases (Cho and Samuel, 2009).…”

“…The specific effects of fiber intake are not always clearly visible or easy to explain because the fiber complex is multifunctional (Salovaara et al, 2007). In addition, previous studies have shown that fiber enrichment can have detrimental effects on bread quality, influencing consumer preference (Morris and Morris, 2012;Skendi et al, 2010;Rubel et al, 2015). Through experimentation, new applications, and product and process development, scientists and industries have attempted to help consumers increase fiber intake in a convenient manner (Salovaara et al, 2007).…”

“…However, the quality of bread enriched with these materials is far from optimal. Fiber enrichment can have detrimental effects on bread quality such us smaller loaves, a harder crumb and darker color (Morris and Morris, 2012;Skendi et al, 2010), as well as a decreased specific volume and cell (pore) area ratio (Rubel et al, 2015). However, improving the quality of enriched-bread is feasible through process innovations.…”

<b>Utilization of low-cost substrates for the production of nystose by <i>Bacillus subtilis</i> natto cct 7712

“…Indeed, FOS have low caloric rates and anticariogenia properties and are useful in the formulation of diabetic products (Mussatto & Mancilha, 2007). Further, since 295.5 million euro were earned on the prebiotics market in 2008 and 766.9 million euro are estimated for 2015, an extraordinary market growth for prebiotics foods has been predicted (Morris & Morris, 2012). In the case of nystose, the commercial value is 39 dollars for 25 mg, corresponding to US$ 1.56 g -1 .…”