Abstract
Dietary fiber is a potential replacement for other ingredients such as starch in reformulated extruded breakfast cereals. Analysis of chokeberry pomace powder revealed a total dietary fiber content of 57.8 ± 2 g/100 g with 76% being insoluble, 20% high molecular soluble and 4% low molecular soluble dietary fiber. The fiber polysaccharide composition was analyzed in detail by using a variety of analytical approaches. Extrusion-like processing conditions were studies in a Closed Cavity Rheometer enabling the application of defined thermal (temperature range 100–160 °C) and mechanical treatments (shear rates between 0.1 s−1 and 50 s−1) to chokeberry pomace powder. Application of temperatures up to 140 °C irrespective of the mechanical treatment does not remarkably alter dietary fiber structure or content, but reduces the initial content of total polyphenols by about 40% to a final content of 3.3 ± 0.5 g/100 g including 0.63 ± 0.1 g/100 g of anthocyanins, 0.18 ± 0.02 g/100 g of phenolic acids and 0.090 ± 0.007 g/100 g of flavonols, respectively. The retained polyphenols are fully bioaccessible after in vitro digestion, and antioxidant capacity remains unchanged as compared to the untreated pomace powder. Glucose bioaccessibility remains unaffected, whereas glucose content is reduced. It is concluded that chokeberry pomace powder is a good source of dietary fiber with the potential to partially substitute starch in extruded breakfast cereals.
Highlights
Crispy breakfast cereals often contain large amounts of easy to digest carbohydrates, e.g. starches, which are rapidly degraded after consumption resulting in high blood glucose levels
Dietary fiber (DF) has been suggested as a potential starch replacer to be used in the reformulation of cereal products towards healthier food (Clemens et al, 2012; FDA, 2018a,b; Garcia-Amezquita, Tejada-Ortigoza, Serna-Saldivar, & Welti-Chanes, 2018)
chokeberry pomace powder (CPP) contains a large amount of Total polyphenols contents (TPP) (5.5 ± 0.2 g/ 100 g dm, as determined by the nonspecific Folin-Ciocalteu assay), with about 33% anthocyanins, 6% hydroxycinnamic acids and 3% flavonols (Table 3)
Summary
Crispy breakfast cereals often contain large amounts of easy to digest carbohydrates, e.g. starches, which are rapidly degraded after consumption resulting in high blood glucose levels The consumption of such high glycaemic food is associated with an increased risk for metabolic disorders, such as obesity, type 2 diabetes, or cardiovascular diseases. Dietary fiber (DF) has been suggested as a potential starch replacer to be used in the reformulation of cereal products towards healthier food (Clemens et al, 2012; FDA, 2018a,b; Garcia-Amezquita, Tejada-Ortigoza, Serna-Saldivar, & Welti-Chanes, 2018). It mainly consists of non-protein plant cell wall polymers and is neither digested in nor absorbed from the small intestine. Comprehensive knowledge on the stability of DF and its potentially altered impact on the glucose release from products in which starch has been partially replaced is still needed
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