背景:\“FODMAPs\”(可发酵-寡头-,di-,单糖,和多元醇)是一组可发酵的碳水化合物和多元醇,它们在食品中大量扩散。尽管它们作为益生元的有益作用,患有肠易激综合征的人在食用这些碳水化合物时会出现症状。低FODMAP饮食似乎是针对症状管理提出的唯一可能的疗法。烘焙产品是FODMAP的常见来源,其模式和总量可能会受到其处理的影响。这项工作的目的是研究一些工艺参数,可以影响FODMAPs模式在烘焙产品的生产过程中。
方法:将高效阴离子交换色谱与脉冲电流检测器(HPAEC-PAD)耦合用作面粉上碳水化合物评估分析的高选择性系统,面团,还有饼干.这些分析使用两个不同的柱进行,CarboPacPA200和CarboPacPA1对寡糖和简单糖分离具有选择性,分别。
结果:选择Emmer和大麻粉制备面团,因为它们含有低寡糖含量。在不同的发酵时间使用两种不同的发酵混合物来评估获得低FODMAP饼干的最佳条件。
结论:所提出的方法允许在饼干加工过程中进行碳水化合物评估,并允许选择合适的条件来获得低FODMAP产品。
BACKGROUND: \"FODMAPs\" (fermentable-oligo-, di-, monosaccharides, and polyols) are a group of fermentable carbohydrates and polyols largely diffused in food products. Despite their beneficial effects as prebiotics, people affected by irritable bowel syndrome manifest symptoms when eating these carbohydrates. A low-FODMAP diet seems to be the only possible therapy proposed for symptom management. Bakery products are a common source of FODMAPs, whose pattern and total amount can be affected by their processing. This work aims at studying some of the technological parameters that can influence the FODMAPs pattern in bakery products during the production process.
METHODS: high-performance anion exchange chromatography coupled to a pulsed amperometric detector (HPAEC-PAD) was used as a highly selective system for carbohydrates evaluation analyses on flours, doughs, and crackers. These analyses were performed using two different columns, the CarboPac PA200 and CarboPac PA1, which are selective for oligosaccharide and simple sugar separation, respectively.
RESULTS: emmer and hemp flours were selected to prepare doughs as they contained low oligosaccharide content. Two different mixes of ferments were used at different times of fermentation to evaluate the best conditions to achieve low-FODMAP crackers.
CONCLUSIONS: the proposed approach allows carbohydrate evaluation during crackers processing and permits the selection of opportune conditions to obtain low-FODMAP products.