Characterization of the FODMAP-profile in cereal-product ingredients

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dc.contributor.authorIspiryan, Lilit
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2020-03-31T12:28:23Z
dc.date.available2020-03-31T12:28:23Z
dc.date.issued2020-01-26
dc.date.updated2020-03-31T12:18:29Z
dc.description.abstractCereal-based products, such as bread, are staple foods in the western diet. Due to the nature of their basic ingredients and the diversity of recipes, the amount of fermentable short-chain carbohydrates (FODMAPs) in those products may be high. This study characterized the FODMAP-profiles of a broad range of cereal-product ingredients, serving as a basis for low FODMAP product development. Different cereals, pseudo-cereals, gluten-free flours, pulses, pulse protein ingredients, commercial sprouts, and other cereal-product ingredients were analyzed, using anion-exchange chromatography with electrochemical detection. Wheat and related cereals were high in fructans. Pulses, such as peas contained high galactooligosaccharides (GOS) amounts. Whereas GOS levels in pulse protein ingredients varied, depending on their production. Gluten-free flours, for instance, rice-flour, showed low FODMAP-profiles. Amongst those, buckwheat, which does not contain any of the FODMAPs investigated, contained high amounts of other soluble non-digestible carbohydrates, namely fagopyritols; these may have a similar effect on a sensitive gut as GOS. Finally, ingredients contained mainly high levels of fructans and GOS. Yet, the analysis of commonly consumed commercial cereal products, including bread, pasta, crackers and biscuits, highlighted the relevance of lactose, fructose in excess of glucose and polyols. These products serve as benchmarks for further product development.en
dc.description.sponsorshipIrish Department of Agriculture, Food and the Marine (Project Acronym: TALENTFOOD – Project: code 15F602)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid102916en
dc.identifier.citationIspiryan, L ,.Zannini, E. and Arendt, E. (2020) 'Characterization of the FODMAP-profile in cereal-product ingredients', Journal of Cereal Science, 92, 102916 (10 pp). doi: 10.1016/j.jcs.2020.102916en
dc.identifier.doi10.1016/j.jcs.2020.102916en
dc.identifier.endpage10en
dc.identifier.issn0733-5210
dc.identifier.journaltitleJournal of Cereal Scienceen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9797
dc.identifier.volume92en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S0733521019308392
dc.rights© 2020 Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectCerealsen
dc.subjectFagopyritolsen
dc.subjectFODMAPsen
dc.subjectFructansen
dc.subjectGalactooligosaccharidesen
dc.subjectHPAEC-PADen
dc.subjectIBSen
dc.subjectIngredientsen
dc.subjectProduct-developmenten
dc.titleCharacterization of the FODMAP-profile in cereal-product ingredientsen
dc.typeArticle (peer-reviewed)en
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