Characterization of the FODMAP-profile in cereal-product ingredients |
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Institution: | 1. University College Cork, School of Food and Nutritional Sciences, College Road, Ireland;2. APC Microbiome Institute, Cork, Ireland;1. Biodiversity and Plant & Forest Improvement Unit, Walloon Agricultural Research Center (CRA-W), Gembloux, Belgium;2. Biological Engineering Unit, Walloon Agricultural Research Center (CRA-W), Gembloux, Belgium;3. Valorization of Products, Biomass and Wood Unit, Walloon Agricultural Research Center (CRA-W), Gembloux, Belgium;1. Walloon Agricultural Research Centre, Department of Life Sciences, Breeding and Biodiversity Unit, Bâtiment Emile Marchal, Rue de Liroux 4, 5030 Gembloux, Belgium;2. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20 box 2463, B-3001 Leuven, Belgium;3. Walloon Agricultural Research Centre, Department of Valorisation of Agricultural Products, Agricultural Product Technology Unit, Bâtiment Haute-Belgique, Rue du Serpont 100, 6800 Libramont, Belgium |
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Abstract: | Cereal-based products, such as bread, are staple foods in the western diet. Due to the nature of their basic ingredients and the diversity of recipes, the amount of fermentable short-chain carbohydrates (FODMAPs) in those products may be high. This study characterized the FODMAP-profiles of a broad range of cereal-product ingredients, serving as a basis for low FODMAP product development. Different cereals, pseudo-cereals, gluten-free flours, pulses, pulse protein ingredients, commercial sprouts, and other cereal-product ingredients were analyzed, using anion-exchange chromatography with electrochemical detection. Wheat and related cereals were high in fructans. Pulses, such as peas contained high galactooligosaccharides (GOS) amounts. Whereas GOS levels in pulse protein ingredients varied, depending on their production. Gluten-free flours, for instance, rice-flour, showed low FODMAP-profiles. Amongst those, buckwheat, which does not contain any of the FODMAPs investigated, contained high amounts of other soluble non-digestible carbohydrates, namely fagopyritols; these may have a similar effect on a sensitive gut as GOS. Finally, ingredients contained mainly high levels of fructans and GOS. Yet, the analysis of commonly consumed commercial cereal products, including bread, pasta, crackers and biscuits, highlighted the relevance of lactose, fructose in excess of glucose and polyols. These products serve as benchmarks for further product development. |
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Keywords: | FODMAPs IBS Cereals Ingredients HPAEC-PAD Fructans Galactooligosaccharides Product-development Fagopyritols FODMAP"} {"#name":"keyword" "$":{"id":"kwrd0060"} "$$":[{"#name":"text" "_":"fermentable oligo- di monosaccharides and polyols HPAEC-PAD"} {"#name":"keyword" "$":{"id":"kwrd0070"} "$$":[{"#name":"text" "_":"high performance anion exchange chromatography coupled with pulsed amperometric detection FOS"} {"#name":"keyword" "$":{"id":"kwrd0080"} "$$":[{"#name":"text" "_":"fructooligosaccharides GOS"} {"#name":"keyword" "$":{"id":"kwrd0090"} "$$":[{"#name":"text" "_":"galactooligosaccharides average degree of polymerization RFO"} {"#name":"keyword" "$":{"id":"kwrd0110"} "$$":[{"#name":"text" "_":"raffinose family oligosaccharides IBS"} {"#name":"keyword" "$":{"id":"kwrd0120"} "$$":[{"#name":"text" "_":"irritable bowel syndrome DM"} {"#name":"keyword" "$":{"id":"kwrd0130"} "$$":[{"#name":"text" "_":"dry matter PC"} {"#name":"keyword" "$":{"id":"kwrd0140"} "$$":[{"#name":"text" "_":"protein concentrate PI"} {"#name":"keyword" "$":{"id":"kwrd0150"} "$$":[{"#name":"text" "_":"protein isolate |
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