Snack (Re)formulation in the Improvement of Health Effects on Glycaemia and Satiety Responses: Preliminary Results

• 作者: Elaine C. Rush Mary R. Yan Ruth Jackson Shamim B. Shaikh
• 来源期刊: 食品与营养科学(英文)
• 学科: 数学
• 关键词: Snack (Re)formulation Industrial Food Solutions Food Labelling NUTRITION Public Health
• 年，卷（期）: 2020,（7）
• 页码范围: 649-658
• 页数: 10页
• 分类号: O17

摘要

Snacking impacts the overall quality of dietary patterns, nutrition and health outcomes. Highly processed snack foods are normally unhealthy due to higher saturated fat content, refined grains (carbohydrates), and artificial ingredients. Snack product (re)formulation using plant-based wholesome ingredients has the potential to improve health effects including glycaemia, satiety responses, and lipid metabolism. Oat (</span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i></span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;">Avena sativa L.</span></i></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><i><span style="font-family:Verdana;"></i></span></i></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">) has gained increased popularity as a food item in recent decades due to its perceived or real health benefits, principally related to the bran content of oats. We have developed a healthier snack prototype using rolled oats as main ingredients. Other ingredients include oat bran, dried fruits, and nuts. For initial trials, these ingredients were combined in various combinations and composition to produce a formula having a good nutrient profile score (≤4) that meets the criteria of FSANZ for making health-related claims. The proportions of the ingredients in the formula were adjusted to enable higher fiber and protein contents. From the initial 10 combinations prepared, one prototype was selected based on four quality attributes (visual appearance, texture, taste, and water activity). The selected prototype was tested for glycemic index (n = 10) and consumer liking (n = 67). Our preliminary results demonstrated that the prototype has a low glycemic index,</span></span></span><span><span><span style="font-family:""> </span></span></span><span style="font-family:Verdana;"><span