Development of healthy synbiotic corn-based snack: Nutritional composition and effect of agave fructan-alginate coating on survival of Lactobacillus acidophilus

Abstract

This study aimed to prepare and evaluate synbiotic, healthy snacks called churritos with the incorporation of chickpea flour and agave fructans in the corn dough and a synbiotic, edible coating containing Lactobacillus acidophilus and agave fructans on the churritos' surface. The final products' chemical composition, glycemic index, FTIR spectrum, color, texture profile, and global acceptability were evaluated. The results showed that healthy churritos contain higher levels of protein and soluble fiber but lower content of lipids and sodium than commercial churritos. The snack formulation contained 4% agave fructans and showed a similar appearance and acceptability to commercial products. The addition of agave fructans to the edible coating protects L. acidophilus throughout the edible coating drying process. In addition, it contributes to a partial protective effect during the first days of storage at room temperature.