Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/68942
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Amorim, Cláudia | por |
dc.contributor.author | Cardoso, B. | por |
dc.contributor.author | Silvério, Sara Isabel Cruz | por |
dc.contributor.author | Silva, Jessica | por |
dc.contributor.author | Alves, J. I. | por |
dc.contributor.author | Pereira, M. A. | por |
dc.contributor.author | Moreira, Ramón | por |
dc.contributor.author | Rodrigues, L. R. | por |
dc.date.accessioned | 2021-01-05T15:28:02Z | - |
dc.date.available | 2021-01-05T15:28:02Z | - |
dc.date.issued | 2021-04 | - |
dc.identifier.citation | Amorim, Cláudia; Cardoso, B.; Silvério, Sara C.; Silva, Jessica; Alves, J. I.; Pereira, M. Alcina; Moreira, Ramón; Rodrigues, Lígia R., Designing a functional rice muffin formulated with prebiotic oligosaccharides and sugar reduction. Food Bioscience, 40(100858), 2021 | por |
dc.identifier.issn | 2212-4292 | por |
dc.identifier.uri | https://hdl.handle.net/1822/68942 | - |
dc.description.abstract | Innovation of pastry products towards higher nutritional and commercial value remains a challenge to the growing field of healthy food. In this study, the prebiotic supplementation and sugar reduction were explored in a widely consumed pastry product with a low level of innovation. The prebiotic potential of commercial agave inulin and galacto-oligosaccharides (GOS) was evaluated and compared by an in vitro model using human fecal inocula. Rice muffins containing 100% of sugar or 75% of sugar supplemented with 0.8% GOS were produced and compared with commercial rice muffins regarding their physical and textural properties. GOS fermentation led to the highest production of lactate and short-chain fatty acids, besides the most significant reduction of the final pH value and of the ammonia and methane production. Inulin presented a higher selectivity towards Lactobacillaceae (51 ± 1% of all), while GOS are more efficient to stimulate Bifidobacteriaceae growth (65 ± 7% of all). | por |
dc.description.sponsorship | This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte; COMPETE 2020 (POCI-01-0145-FEDER-006684), FoSynBio (POCI-01-0145-FEDER-029549) and NewFood (NORTE-01-0246-FEDER000043). CA and BBC acknowledge their grants (UMINHO/BPD/4/2019 and SFRH/BD/132324/2017) from FCT. RM acknowledges the financial support to the Xunta de Galicia and FEDER by the project (EDD431B 2019/01). | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier BV | por |
dc.relation | UIDB/04469/2020 | por |
dc.relation | SFRH/BD/132324/2017 | por |
dc.rights | openAccess | por |
dc.subject | Prebiotic | por |
dc.subject | inulin | por |
dc.subject | galacto-oligosaccharides | por |
dc.subject | novel food | por |
dc.subject | rice muffin | por |
dc.title | Designing a functional rice muffin formulated with prebiotic oligosaccharides and sugar reduction | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.sciencedirect.com/journal/food-bioscience | por |
dc.comments | CEB54083 | por |
oaire.citationVolume | 40 | por |
dc.date.updated | 2021-01-02T13:05:27Z | - |
dc.identifier.doi | 10.1016/j.fbio.2020.100858 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Bioscience | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_54083_1.pdf | 4,66 MB | Adobe PDF | Ver/Abrir |