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Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis

Zamora-Gasga, Victor M.; Bello-Perez, Luis A.; Ortiz-Basurto, Rosa I.; Tovar, Juscelino LU and Sayago-Ayerdi, Sonia G. (2014) In LWT- Food Science and Technology 56(2). p.309-314
Abstract
The stem of Agave tequilana is used to obtain: agave syrup (AS) and native agave fructans (NAF). Ground-agave-fiber is the by-product from fructans production. These ingredients were used to design a food ingredient: agave dietary fiber (ADF), containing NAF (30 g/100 g) as soluble dietary fiber (DF) and ground-agave-fiber (70 g/100 g) as an insoluble DF. The objective of this work was to evaluate the effect of the incorporation of A. tequilana ingredients (AS, NAP, ADF) on the proximate composition, in vitro starch hydrolysis (HI) and predicted glycemic index (pGI) of oat-based granola bars. Total DF (82.03 g/100 g) was the main component in ADF, with 22.8 g/100 g soluble DF. Granola bars were prepared by substituting honey and wheat... (More)
The stem of Agave tequilana is used to obtain: agave syrup (AS) and native agave fructans (NAF). Ground-agave-fiber is the by-product from fructans production. These ingredients were used to design a food ingredient: agave dietary fiber (ADF), containing NAF (30 g/100 g) as soluble dietary fiber (DF) and ground-agave-fiber (70 g/100 g) as an insoluble DF. The objective of this work was to evaluate the effect of the incorporation of A. tequilana ingredients (AS, NAP, ADF) on the proximate composition, in vitro starch hydrolysis (HI) and predicted glycemic index (pGI) of oat-based granola bars. Total DF (82.03 g/100 g) was the main component in ADF, with 22.8 g/100 g soluble DF. Granola bars were prepared by substituting honey and wheat flour by AS and ADF. A sensory test was used to select the level of sugar substitution by NAF, where 62 g NAF/100 g was the preferred one. The effect of each ingredient on the chemical composition was evaluated using a 2(3-1) fractional design. Soluble DF in a granola bar containing a combination of three agave ingredients (AS, NAP and ADF) was 23.35 g/100 g, with HI and pGI values of 74 and 72%, respectively, pointing this product as a moderate GI food. (C) 2013 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Agave tequilana, Fructans, Dietary fiber, Predicted glycemic index, Starch hydrolysis
in
LWT- Food Science and Technology
volume
56
issue
2
pages
309 - 314
publisher
Elsevier
external identifiers
  • wos:000331026100014
  • scopus:84892509922
ISSN
0023-6438
DOI
10.1016/j.lwt.2013.12.016
language
English
LU publication?
yes
id
c14e5a02-27d6-4bc5-860d-ffb1f65ff02a (old id 4367238)
date added to LUP
2014-04-16 13:55:44
date last changed
2017-03-05 03:42:09
@article{c14e5a02-27d6-4bc5-860d-ffb1f65ff02a,
  abstract     = {The stem of Agave tequilana is used to obtain: agave syrup (AS) and native agave fructans (NAF). Ground-agave-fiber is the by-product from fructans production. These ingredients were used to design a food ingredient: agave dietary fiber (ADF), containing NAF (30 g/100 g) as soluble dietary fiber (DF) and ground-agave-fiber (70 g/100 g) as an insoluble DF. The objective of this work was to evaluate the effect of the incorporation of A. tequilana ingredients (AS, NAP, ADF) on the proximate composition, in vitro starch hydrolysis (HI) and predicted glycemic index (pGI) of oat-based granola bars. Total DF (82.03 g/100 g) was the main component in ADF, with 22.8 g/100 g soluble DF. Granola bars were prepared by substituting honey and wheat flour by AS and ADF. A sensory test was used to select the level of sugar substitution by NAF, where 62 g NAF/100 g was the preferred one. The effect of each ingredient on the chemical composition was evaluated using a 2(3-1) fractional design. Soluble DF in a granola bar containing a combination of three agave ingredients (AS, NAP and ADF) was 23.35 g/100 g, with HI and pGI values of 74 and 72%, respectively, pointing this product as a moderate GI food. (C) 2013 Elsevier Ltd. All rights reserved.},
  author       = {Zamora-Gasga, Victor M. and Bello-Perez, Luis A. and Ortiz-Basurto, Rosa I. and Tovar, Juscelino and Sayago-Ayerdi, Sonia G.},
  issn         = {0023-6438},
  keyword      = {Agave tequilana,Fructans,Dietary fiber,Predicted glycemic index,Starch hydrolysis},
  language     = {eng},
  number       = {2},
  pages        = {309--314},
  publisher    = {Elsevier},
  series       = {LWT- Food Science and Technology},
  title        = {Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis},
  url          = {http://dx.doi.org/10.1016/j.lwt.2013.12.016},
  volume       = {56},
  year         = {2014},
}