Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers

Foods, Год журнала: 2025, Номер 14(4), С. 582 - 582

Опубликована: Фев. 10, 2025

Fermentable oligosaccharides, di- and monosaccharides, polyols defined as FODMAPs readily trigger the symptoms of irritable bowel syndrome (IBS), which affects up to 23% population, through several mechanisms. A low-FODMAP diet is a short-term solution due significant nutrient deficiencies, especially in dietary fibre (DF). IBS patients must avoid cereals, wholegrain cereals such wheat rye, are an important natural source DF therefore (part soluble DF). This study first its kind employ biotechnological tools for creation cookies crackers based on rye flours with high FODMAP contents. Endogenous enzymes activated via prolonged dough resting exogenously originating from chicory extract, malt, baker’s yeast were employed. The time addition malt reduced content by 46% 99.5%, respectively. best result was achieved crackers, reduction 59.3% combination yeast. In alone sufficient achieve 83.6% total oligosaccharide content.

Язык: Английский

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When the Gut Speaks: The Hidden Toll of Irritable Bowel Syndrome on Body and Mind

Gastroenterology & Endoscopy, Год журнала: 2025, Номер unknown

Опубликована: Май 1, 2025

Язык: Английский

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SUSTAINABLE FOOD SYSTEMS: FUNCTIONAL FOODS AND MANAGEMENT OF FOOD WASTE

GIDA / THE JOURNAL OF FOOD, Год журнала: 2025, Номер 50(3), С. 415 - 426

Опубликована: Май 12, 2025

The increasing global population, changing consumption patterns and climate change are putting significant pressure on food systems. There is a strong focus the development of sustainable systems that prioritize efficient use resources, reduce environmental impacts, ensure everyone has access to healthy nutritious food. Functional foods known for their high nutritional values beneficial bioactive components positively affect human health. Additionally, they have potential help waste. This review examines relationship between functional nutrition impacts waste in this context by referencing current academic literature. Also, detailed examination upcycled revalue attribute economic value according circular economy principles were given. It expected reducing will provide benefits environment, economy, health through inclusion practices foods.

Язык: Английский

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Exploring tarhana's prebiotic potential using different flours in an in vitro fermentation model

Food & Function, Год журнала: 2025, Номер unknown

Опубликована: Янв. 1, 2025

Tarhana, a traditional fermented food, was studied for its gut health benefits. Variations in flour and fermentation methods shaped microbial diversity metabolite output, highlighting prebiotic potential.

Язык: Английский

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Impact of low FODMAP sourdough bread on gut microbiota using an in vitro colonic fermentation model

Frontiers in Microbiology, Год журнала: 2024, Номер 15

Опубликована: Ноя. 11, 2024

This study explores the development of whole-grain sourdough bread with reduced FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content to offer dietary solutions for individuals irritable bowel syndrome (IBS). Three breads were prepared using different lactic acid bacteria (LAB) strains including

Язык: Английский

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