TY - JOUR
T1 - Granola bars prepared with Agave tequilana ingredients
T2 - Chemical composition and invitro starch hydrolysis
AU - Zamora-Gasga, Victor M.
AU - Bello-Pérez, Luis A.
AU - Ortíz-Basurto, Rosa I.
AU - Tovar, Juscelino
AU - Sáyago-Ayerdi, Sonia G.
N1 - Funding Information:
Zamora-Gasga, VM; acknowledge the fellowship to Consejo Nacional de Ciencia y Tecnología (CONACYT – Registration number: 253795) and Sáyago-Ayerdi, SG; would also like to acknowledge the financial support to PROMEP – ITTEP-PTC-003.
PY - 2014/5
Y1 - 2014/5
N2 - 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 (30g/100g) as soluble dietary fiber (DF) and ground-agave-fiber (70g/100g) as an insoluble DF. The objective of this work was to evaluate the effect of the incorporation of A. tequilana ingredients (AS, NAF, ADF) on the proximate composition, invitro starch hydrolysis (HI) and predicted glycemic index (pGI) of oat-based granola bars. Total DF (82.03g/100g) was the main component in ADF, with 22.8g/100g 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 62g NAF/100g was the preferred one. The effect of each ingredient on the chemical composition was evaluated using a 23-1 fractional design. Soluble DF in a granola bar containing a combination of three agave ingredients (AS, NAF and ADF) was 23.35g/100g, with HI and pGI values of 74 and 72%, respectively, pointing this product as a moderate GI food.
AB - 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 (30g/100g) as soluble dietary fiber (DF) and ground-agave-fiber (70g/100g) as an insoluble DF. The objective of this work was to evaluate the effect of the incorporation of A. tequilana ingredients (AS, NAF, ADF) on the proximate composition, invitro starch hydrolysis (HI) and predicted glycemic index (pGI) of oat-based granola bars. Total DF (82.03g/100g) was the main component in ADF, with 22.8g/100g 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 62g NAF/100g was the preferred one. The effect of each ingredient on the chemical composition was evaluated using a 23-1 fractional design. Soluble DF in a granola bar containing a combination of three agave ingredients (AS, NAF and ADF) was 23.35g/100g, with HI and pGI values of 74 and 72%, respectively, pointing this product as a moderate GI food.
KW - Agave tequilana
KW - Dietary fiber
KW - Fructans
KW - Predicted glycemic index
KW - Starch hydrolysis
UR - http://www.scopus.com/inward/record.url?scp=84892509922&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2013.12.016
DO - 10.1016/j.lwt.2013.12.016
M3 - Artículo
SN - 0023-6438
VL - 56
SP - 309
EP - 314
JO - LWT
JF - LWT
IS - 2
ER -