Nutritional optimization—reduced-sugar products and challenges

O’Sullivan, Maurice G.

doi:10.1016/b978-0-12-819741-7.00002-x

Cited by 4 publications

(2 citation statements)

References 109 publications

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“…Due to its satiating power, diets rich in carbohydrates, such as dietary fiber, may reduce an individual's propensity to obesity by preventing overconsumption of energy, and may also provide some protection against various non-communicable or chronic human diseases and conditions [58]. In addition, simple carbohydrates, known as sugars, have other roles, such as acting as sweeteners to make food more palatable, increasing the viscosity, enhancing flavor, adding texture and color, inhibiting protein coagulation, and assisting in food preservation [60]. Fruits such as carob are important sources of carbohydrates; however, other ingredients used in carob food products, such as whole wheat flour, rice, cereals, and vegetables, have great influence on the content of carbohydrate [61].…”

Section: Carbohydrate Compositionmentioning

confidence: 99%

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

2021

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Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.

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Section: Carbohydrate Compositionmentioning

confidence: 99%

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

2021

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“…The prevalence of degenerative diseases, also known as noncommunicable chronic diseases, has significantly increased since the industrial revolution (1). Currently, these diseases have become the leading cause of death globally, where 41 million people die annually, accounting for 74% of all deaths (2,3). Obesity issues are associated with an elevated risk of degenerative diseases such as diabetes and cardiovascular disease (4).…”

Section: Introductionmentioning

confidence: 99%

The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies

Eko Yuliastuti Endah Sulistyawati,

Rina Rismaya,

Adhi Susilo

et al. 2024

Canrea

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Cookies are preferred by many people of all ages but are poor in dietary fiber. Gembili (Dioscorea esculenta L.) is a high-fiber local food ingredient, which is quite abundant in Indonesia but has not been utilized optimally. The purpose of this study was to determine the effect of gembili flour substitution on dietary fiber contents and chemical and sensory characteristics of cookies. This study used a one factor completely randomized design with three treatment levels of gembili flour substitution (0%, 50%, and 100%), which were repeated three times. Gembili flour substitution significantly increased the ash content and dietary fiber but significantly decreased the sensory quality and protein content of cookies. Based on the sensory evaluation, cookies with 50% substitution of gembili flour were the selected product because these did not differ significantly from the control cookies (0% gembili flour) for all sensory attributes tested, except for aroma. Although the hedonic ratings of gembili flour cookies were still lower than those of the control cookies, they contained a higher content of dietary fiber. Therefore, gembili flour, which is high in dietary fiber content, can be used as a functional ingredient in cookies and in other bakery products. These findings are expected to provide new insights for research and bakery industries in developing high fiber cookies from local food sources.

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Designing Foods with New Food Ingredients

2023

Food Digestion and Absorption

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In recent years, rational food design has become crucial to cater for consumers’ specific needs and requirements. Consumers are increasingly aware of the impact of their food choices on their health and the environment. Governments and health organizations have developed policies and regulations to regulate food manufacturers to produce healthier food products by reducing ingredients such as salt, sugar, and fat and adding health-promoting ingredients such as fiber, protein, micronutrients, and bioactives. To ensure food security for the growing global population, researchers recommend shifting to sustainable, nutritious alternatives such as plant proteins, edible insects, and microalgae. This includes incorporating novel production technologies such as laboratory-grown meat and precision fermentation to meet global food needs. This chapter concentrates mainly on food design approaches with modified food composition (i.e. redesigning/reformulating food products with less sugar, salt, and fat, development of food products with low glycemic response) and the use of sustainable alternative/novel food ingredients to replace animal-based foods.

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Nutritional optimization—reduced-sugar products and challenges

Cited by 4 publications

References 109 publications

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review

The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies

Designing Foods with New Food Ingredients

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