| Título: | Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers’ spent grain |
| Autores: | GUTIÉRREZ BARRUTIA, MARÍA BELÉN, Autor ; COZZANO, SONIA , Autor ; ARCIA, PATRICIA, Autor ; MARÍA DOLORES DEL CASTILLO, Autor |
| Tipo de documento: | documento electrónico |
| Fecha de publicación: | 2023 |
| ISBN/ISSN/DL: | 69607 |
| Nota general: | En: Food Research International, 172, 113160. DOI: https://doi.org/10.1016/j.foodres.2023.113160 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | This study aimed to evaluate the nutritional value and potential health claims for reduced sugar biscuits containing extruded brewers’ spent grain (EBSG) and fructooligosaccharides (FOS). One traditional biscuit with added sugar and three reduced sugar biscuits containing 15.2 % FOS and EBSG (0, 8 and 17 %), with nutrition claims “high in fiber” and “source of protein” for those containing 17 % of EBSG, were formulated. Biscuits were characterized by analysis of nutrients and bioactive compounds before and after digestion under in vitro enzymatic oral-gastro-intestinal and colonic fermenting conditions. The bioaccessibility of antioxidants, anti-inflammatory and antidiabetic compounds in biscuits’ intestinal digests and short-chain fatty acids in colonic samples was analyzed. EBSG-added biscuits showed significantly lower (p |
| dc.description.sponsorship : | Agencia Nacional de Investigación e Innovación |
| dc.identifier.anii : | POS_EXT_2018_1_154447 |
| Creative Commons : | CC BY |
| En línea: | https://www.sciencedirect.com/science/article/abs/pii/S0963996923007056 |
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