Development and evaluation of ready-to-eat extruded oat gels as a dietary fiber delivery system

Fernández-Felipe, María Teresa ; Fiedorowicz-Bustos, Rebeca ; Jurado-Chivato, Noelia (Universidad de Zaragoza) ; García-Cardete, Andrea ; Mangas-Villa, Cristina ; López-Martínez, Manuel Ignacio

Resumen: Inadequate 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.

Idioma: Inglés

DOI: 10.1016/j.lwt.2025.118370

Año: 2025

Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY 231 (2025), 118370 [11 pp.]
ISSN: 0023-6438

Financiación: info:eu-repo/grantAgreement/ES/AEI/PID2020-119684RB-I00
Financiación: info:eu-repo/grantAgreement/ES/MICINN/CEX2021-001189-S
Financiación: info:eu-repo/grantAgreement/ES/MICINN PRE2021-100576

Tipo y forma: Article (Published version)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)