reemplazo de grasa y azúcar en magdalenas. efecto sobre ... - RiuNet

Capítulo 5
investigated and good results have been obtained with inulin and oligofructose
(Devereux et al., 2003., Zahn et al., 2010), polydextrose (Frye and Setser ,
1992), hydrocolloids (Kaur et al., 2000) and fibres derived from cereals (Warner
& Inglett, 1997, Lee et al. 2005; Kalinga and Mishra, 2009), from cocoa
(Martínez-Cervera et al., 2011) and from peaches (Grigelmo-Miguel et al.,
2001) although, in general, fat replacement by these products leads to lower
organoleptic ratings.
Another carbohydrate based fat replacer is Nutriose, which is a
resistant dextrin derived from wheat or maize starch. As other carbohydratebased
fat substitutes, Nutriose absorbs water to form a gel-like matrix which
confers some of the functional properties of fats.
Unlike standard dextrins, Nutriose is partially hydrolysed in the upper
part of the digestive tract. Only 15% is enzymatically digested in the small
intestine, while the rest passes to the colon, where 75% of the initial amount is
slowly and progressively fermented in the large intestine and 10% is excreted
(Van den Heuvel et al, 2004). Nutriose would reduce intestinal transit disorders
and energy intake, and improve magnesium and calcium absorption and
retention (Vermorel et al, 2004). Its intake has been proved to prevent colonic
inflammation and reduce intestinal transit disorders (Rozan et al., 2009;
Pouillart et al., 2010), and its effects on total cecal weight, cecal content, cecal
wall weight, pH, and short-chain fatty acid production could induce health
benefits, since these effects are reported to be prebiotic (Guerin-Deremaux et
al., 2010). In studies of overweight people it has also been shown that
supplementing the diet with Nutriose reduces body weight, energy intake and
hunger (Guerin-Deremaux et al., 2011) and lowers insulin resistance, as well as
improving the determinants of metabolic syndrome (Li et al., 2010).
The aim of this work was to evaluate the ability of Nutriose to replace oil
in Spanish muffins, in order to elaborate lower fat and calorie content products,
more similar to the original and with the lowest loss of organoleptic acceptance.
149