Development of High-Fibre and Low-FODMAP Crackers

Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FOD...

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Bibliographic Details
Published in:Foods 2022-08, Vol.11 (17), p.2577
Main Authors: Radoš, Kristina, Čukelj Mustač, Nikolina, Varga, Katarina, Drakula, Saša, Voučko, Bojana, Ćurić, Duška, Novotni, Dubravka
Format: Article
Language:English
Subjects:
Acceptability
Bitterness
Buckwheat
Carbohydrates
Carotenoids
Cereals
Consumers
Corn
Crackers
Diet
Dietary minerals
Disaccharides
Fatty acids
Flax
Flour
Food science
Formulations
Gluten
Irritable bowel syndrome
low fructan
Marketability
Methods
Microbiota
Millet
Monosaccharides
Nutritional aspects
Nutritive value
Oils & fats
Oilseeds
Oligosaccharides
Particle size
Polyols
Potatoes
Product development
Production processes
Proteins
ready-to-eat
Salvia columbariae
Seed meal
Seeds
sensory analysis
Sensory evaluation
Sensory perception
Sensory properties
Sourdough
Spices
wholemeal formulations
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Summary:Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties and lower nutritional value. This study aimed to develop sensory attractive crackers with high-fibre and low-FODMAP content. Various gluten-free flours (wholemeal buckwheat and millet, white maize), pumpkin seed meal, chia seeds, flax seeds, rice protein, sweet potato, sourdough, and spices were used to develop nine formulations. Using a nine-point hedonic scale and ranking test, four best-scored products were selected for which descriptive sensory analysis was performed and nutritional value and fructan content were determined. Crackers made from maize and millet flour mixtures (ratio 1:2.5) with sourdough and with chia or flax seed addition were rated highest for overall impression (8.2 and 7.0, respectively). Generally, high-fibre content, hardness, chewiness, dark colour, and bitterness lower the acceptability of crackers, but the addition of spices and sourdough can improve their acceptability and marketability. The crackers could be labelled as “gluten-free”, “low-FODMAP” (
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11172577