000162783 001__ 162783
000162783 005__ 20251017144631.0
000162783 0247_ $$2doi$$a10.1016/j.lwt.2025.118370
000162783 0248_ $$2sideral$$a145247
000162783 037__ $$aART-2025-145247
000162783 041__ $$aeng
000162783 100__ $$aFernández-Felipe, María Teresa
000162783 245__ $$aDevelopment and evaluation of ready-to-eat extruded oat gels as a dietary fiber delivery system
000162783 260__ $$c2025
000162783 5060_ $$aAccess copy available to the general public$$fUnrestricted
000162783 5203_ $$aInadequate dietary fiber intake is a global health concern, necessitating innovative fiber-rich food solutions. This study aimed to develop and characterize a ready-to-eat (RTE) oat gel using a commercial extruded oat ingredient (EOI) for enhanced dietary fiber and polyphenol delivery. A comparative analysis with oat flour assessed their nutritional, physicochemical, and functional properties. EOI gels exhibited higher dietary fiber (3.33g/100g wet matter vs. 2.01 g/100g wet matter) and total phenolic content (2.32 vs. 0.97 mg gallic acid/mL), with lower least gelation concentration (LGC). Textural analysis profile (TPA) and back extrusion showed that EOI produce gels with enhanced firmness, cohesiveness, hardness and gumminess. EOI gels present significantly higher values (P < 0.05) in antioxidant, metal-chelating, antidiabetic, and hypocholesterolemic activities. Sensory evaluation indicated greater acceptability in texture and taste. In conclusion, the extruded oat ingredient is a promising functional ingredient for fiber-rich RTE food gels, offering enhanced bioactivity, improved texture, and sensory appeal, addressing dietary fiber deficiencies with a convenient and palatable solution. Future research should explore shelf-life and stability for commercial applications.
000162783 536__ $$9info:eu-repo/grantAgreement/ES/AEI/PID2020-119684RB-I00$$9info:eu-repo/grantAgreement/ES/MICINN/CEX2021-001189-S$$9info:eu-repo/grantAgreement/ES/MICINN PRE2021-100576
000162783 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttps://creativecommons.org/licenses/by-nc/4.0/deed.es
000162783 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000162783 700__ $$aFiedorowicz-Bustos, Rebeca
000162783 700__ $$aJurado-Chivato, Noelia$$uUniversidad de Zaragoza
000162783 700__ $$aGarcía-Cardete, Andrea
000162783 700__ $$aMangas-Villa, Cristina
000162783 700__ $$aLópez-Martínez, Manuel Ignacio
000162783 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000162783 773__ $$g231 (2025), 118370 [11 pp.]$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000162783 8564_ $$s2225460$$uhttps://zaguan.unizar.es/record/162783/files/texto_completo.pdf$$yVersión publicada
000162783 8564_ $$s2581870$$uhttps://zaguan.unizar.es/record/162783/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000162783 909CO $$ooai:zaguan.unizar.es:162783$$particulos$$pdriver
000162783 951__ $$a2025-10-17-14:26:27
000162783 980__ $$aARTICLE