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Randomized crossover nutritional trial of yogurts containing dietary-fiber and coffee cascara extract in healthy adults

AutorIriondo-DeHond, Maite; Iriondo-DeHond, Amaia CSIC ORCID ; Herrera, Teresa CSIC ; Sorzano, Carlos Óscar S.; Miguel, Eugenio; Castillo, M. Dolores del CSIC ORCID
Fecha de publicación2018
CitaciónNutrimad (2018)
Resumen[Introduction] Coffee cascara is a coffee processing byproduct with potential health promoting properties due to the presence of bioactive compounds. Cascara extract and commercial soluble dietary fiber were used as food ingredients to develop a functional yogurt for achieving a human sustainable health.
[Objective] To study the gastrointestinal tolerance, satiety and sensory acceptance of yogurts containing coffee cascara aqueous extract and three doses of soluble dietary fiber: 0,3,7,13% (4 meals).
[Study Design] A blind randomized crossover design (Clinical Trials Registration No: NCT03539146) was performed with forty-five healthy participants (20 men and 25 women) who attended four sessions over a period of 2 weeks. Participants consumed test meals 135 min after an isocaloric breakfast with a minimum 2-day (48h washout between test days). Health effects were evaluated by measuring satiety throughout the morning (9:00h to 13.30h, every 30 min) and gastrointestinal tolerance, 2h and 24h after yogurt consumption. Surveys were carried out digitally in each participants cellphone. The yogurt sensory quality was tested in each session using an acceptance questionnaire. Data were analyzed using multivariate statistical analyses.
[Results] Yogurts containing 7% and 13% dietary fiber significantly increased (p<0.05) collateral gastrointestinal symptoms (mainly bloating and flatulence), whereas no differences were found in satiety ratings between the yogurts. On the contrary, the sensory acceptability improved with increasing doses of dietary fiber.
[Conclusion] The cascara yogurt containing 3% dietary fiber was identified as the optimal product both from a nutritional and sensory point of view, without showing any collateral gastrointestinal symptoms nor a significant effect on satiety. This is a product that could be labelled as 'source of fiber'.
DescripciónTrabajo presentado al IV World Congress of Public Health Nutrition and XII Congreso Sociedad Española de Nutrición Comunitaria (SENC), celebrado en Madrid (España) del 24 al 27 de octubre de 2018.
URIhttp://hdl.handle.net/10261/194856
Aparece en las colecciones: (CIAL) Comunicaciones congresos
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