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Functional food design based on a virtual food component: wheat bran equivalents for faecal bulk
Author(s) -
Monro John A,
Martinet Eve
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2079
Subject(s) - bran , food science , functional food , composition (language) , mathematics , recipe , ingredient , dietary fibre , biology , raw material , ecology , philosophy , linguistics
This paper reports the first use of a virtual food component (VFC), which is a value that represents the functional efficacy of a food in the format of a food component, to accurately formulate a functional food and evaluate its efficacy. The effect measured was faecal bulking and the functional food was a cereal bar. The faecal bulking efficacy of ingredients was determined as their content of the VFC, wheat bran equivalents for faecal bulk (WBE fb ), which represents faecal bulking efficacy expressed in terms of the amount of wheat bran that would produce an equivalent effect. Using a validated animal model, we measured the faecal bulking efficacy of cereal bar ingredients individually and after combining them in a cereal bar recipe, before and after the combined ingredients had been baked. The sum of the WBE fb contents of the ingredients was 29.7 WBE fb per bar (SEM 2.4). The WBE fb of the recipe mixture before baking was 33.2 WBE fb per bar (SEM 2.4) and after baking was 28.5 WBE fb per bar (SEM 2.9). Faecal bulking efficacy was not related to dietary fibre content. We conclude that the WBE fb content of ingredients can be used to design cereal bars of specified faecal bulking efficacy and that the functionality is resistant to baking. Copyright © 2005 Society of Chemical Industry