Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/4367238
- author
- Zamora-Gasga, Victor M. ; Bello-Perez, Luis A. ; Ortiz-Basurto, Rosa I. ; Tovar, Juscelino LU and Sayago-Ayerdi, Sonia G.
- organization
- publishing date
- 2014
- 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
- 2016-04-01 12:58:20
- date last changed
- 2022-03-29 04:49:29
@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}},
keywords = {{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}},
doi = {{10.1016/j.lwt.2013.12.016}},
volume = {{56}},
year = {{2014}},
}