EVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD

The consumption of dietary fiber has been associated with functional food properties which improves people’s intestinal health. It also contributes towards the prevention of colon cancer, cardiovascular diseases, and weight control. The following study intends to evaluate the functional effects of t...

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Autores principales:	María O. ROMÁN M., Francia E. VALENCIA G.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	functional foods crackers dietary fiber functional properties Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/8b4787e901fe4e1da638d3fad5ae251c
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spelling	oai:doaj.org-article:8b4787e901fe4e1da638d3fad5ae251c2021-11-19T04:22:07ZEVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD0121-40042145-2660https://doaj.org/article/8b4787e901fe4e1da638d3fad5ae251c2009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/539https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The consumption of dietary fiber has been associated with functional food properties which improves people’s intestinal health. It also contributes towards the prevention of colon cancer, cardiovascular diseases, and weight control. The following study intends to evaluate the functional effects of the consumption of crackers elaborated with an addition of a mixture of cereal fiber on a voluntary control group and an experimental group, which daily consumed 100 grams of crackers during 10 days and provides daily information on side effects and digestive product tolerance. There will also be microbiological recounts, volatile fatty acids quantification (AGV´s:, acetic, propionic, butyric), and pH feces samples (MF), and a lipid profile on day 0 and 11. Cracker consumption presents positive tendencies towards the volunteer’s bowel movement. María O. ROMÁN M.Francia E. VALENCIA G.Universidad de Antioquiaarticlefunctional foodscrackersdietary fiberfunctional propertiesFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 13, Iss 2 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	functional foods crackers dietary fiber functional properties Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	functional foods crackers dietary fiber functional properties Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 María O. ROMÁN M. Francia E. VALENCIA G. EVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD
description	The consumption of dietary fiber has been associated with functional food properties which improves people’s intestinal health. It also contributes towards the prevention of colon cancer, cardiovascular diseases, and weight control. The following study intends to evaluate the functional effects of the consumption of crackers elaborated with an addition of a mixture of cereal fiber on a voluntary control group and an experimental group, which daily consumed 100 grams of crackers during 10 days and provides daily information on side effects and digestive product tolerance. There will also be microbiological recounts, volatile fatty acids quantification (AGV´s:, acetic, propionic, butyric), and pH feces samples (MF), and a lipid profile on day 0 and 11. Cracker consumption presents positive tendencies towards the volunteer’s bowel movement.
format	article
author	María O. ROMÁN M. Francia E. VALENCIA G.
author_facet	María O. ROMÁN M. Francia E. VALENCIA G.
author_sort	María O. ROMÁN M.
title	EVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD
title_short	EVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD
title_full	EVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD
title_fullStr	EVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD
title_full_unstemmed	EVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD
title_sort	evaluation of crackers with cereal fiber as a functional food
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/8b4787e901fe4e1da638d3fad5ae251c
work_keys_str_mv	AT mariaoromanm evaluationofcrackerswithcerealfiberasafunctionalfood AT franciaevalenciag evaluationofcrackerswithcerealfiberasafunctionalfood
_version_	1718420430979596288

EVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD

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