Effect of thermal and non-thermal processing on fermentable oligo-di-monosaccharides and polyols (FODMAPs) content in millet, sorghum, soybean and sesame varieties DOI Creative Commons
Docus Alowo, Solomon Olum, Ivan Muzira Mukisa

et al.

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12

Published: March 11, 2025

This study investigated the effect of processing (roasting and malting) crop variety on fermentable oligo-di-monosaccharides polyols (FODMAPs) profile millet, sorghum, soybean, sesame varieties commonly consumed in Uganda. Two elite one indigenous for each were analyzed. Monosaccharide content was determined by HPLC-UV method, while disaccharides oligosaccharide using Megazyme kits. The soybean (Maksoy 3 N), Millet (Seremi 2) sorghum (Narosorg exhibited significantly ( p < 0.05) lower compared to with percentage differences ranging from 10.2 73.9%. Additionally, Maksoy N Narosorg 2 also excess fructose variety. Malting more effective than roasting reducing FODMAP categories total content. effectively reduced all grain types recommended levels <0.15 g/100 g roasting. Moreover, malting oligosaccharides FODMAPs 50%. However, this reduction did not achieve threshold 0.3 0.5 g, which are a criterion categorize low diets. conditions should be optimized enhance its effectiveness producing foods. highlights importance selecting appropriate techniques that modify foods can used dietary therapy gastro-intestinal disorders among vulnerable population.

Language: Английский

Product innovation of non‐alcoholic barley‐based teas and kombucha: Consumer preferences and emotional responses DOI
Mariona Martínez‐Subirà,

Ann Colonna,

Patrick M. Hayes

et al.

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(1)

Published: Jan. 1, 2025

This research explores consumer preferences and emotional reactions to beverages made from roasted barley examines the possibility of launching a new product line featuring Streaker grown in Pacific Northwest. Utilizing hedonic scales, just-about-right check-all-that-apply questions, sensory evaluation was conducted. The study reveals two distinct clusters, each exhibiting contrasting responses novel incorporating barley. Cluster 1 comprises younger individuals with prior exposure teas kombucha, preference for bold flavors displaying resilience toward harsher attributes like astringency. Products utilizing bolder flavor profile, achieved through roasting process barley, resonate well this segment, particularly ginger-infused tea innovative kombucha variants. In contrast, 2 consumers, characterized by adverse strongly flavored, bitter, astringent beverages, demonstrate lack enthusiasm these offerings. underscores significance understanding tailoring formulations accordingly. Familiarity traditional openness experiences significantly influence responses, highlighting importance striking balance between familiarity innovation. These findings provide valuable insights developing that align diverse tastes, ultimately facilitating market acceptance success. By leveraging insights, producers can navigate evolving landscape beverage effectively position products market. PRACTICAL APPLICATION: inform companies barley-based cater emotions. tailor their development strategies create appealing different segments. could lead introduction meet growing demand healthier, flavorful, options

Language: Английский

Citations

0
Effect of thermal and non-thermal processing on fermentable oligo-di-monosaccharides and polyols (FODMAPs) content in millet, sorghum, soybean and sesame varieties DOI Creative Commons
Docus Alowo, Solomon Olum, Ivan Muzira Mukisa

et al.

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12

Published: March 11, 2025

This study investigated the effect of processing (roasting and malting) crop variety on fermentable oligo-di-monosaccharides polyols (FODMAPs) profile millet, sorghum, soybean, sesame varieties commonly consumed in Uganda. Two elite one indigenous for each were analyzed. Monosaccharide content was determined by HPLC-UV method, while disaccharides oligosaccharide using Megazyme kits. The soybean (Maksoy 3 N), Millet (Seremi 2) sorghum (Narosorg exhibited significantly ( p < 0.05) lower compared to with percentage differences ranging from 10.2 73.9%. Additionally, Maksoy N Narosorg 2 also excess fructose variety. Malting more effective than roasting reducing FODMAP categories total content. effectively reduced all grain types recommended levels <0.15 g/100 g roasting. Moreover, malting oligosaccharides FODMAPs 50%. However, this reduction did not achieve threshold 0.3 0.5 g, which are a criterion categorize low diets. conditions should be optimized enhance its effectiveness producing foods. highlights importance selecting appropriate techniques that modify foods can used dietary therapy gastro-intestinal disorders among vulnerable population.

Language: Английский

Citations

0