In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats

• Main Authors: Pamela C. Flores-Silva, Luis A. Bello-Pérez, Sandra L. Rodriguez-Ambriz, Perla Osorio-Diaz
• Format: Article
• Language: English
• Published: Elsevier 2017-01-01
• Series: Journal of Functional Foods
• Subjects: Snack; Indigestible carbohydrates; Fermentation; Glycemic response; Gluten
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464616303656

In general, gluten-free products show low dietary fiber content. In this study the in vitro fermentation (short-chain fatty acid (SCFA) production) of indigestible carbohydrates and the glycemic response of experimental gluten-free snacks with high dietary fiber content in rats were evaluated. Three gluten-free snacks containing plantain, chickpea and maize flours were prepared ((A) 50:30:20, (B) 10:60:30 and (C) 33:33:33, respectively). Snack B had the highest soluble and total indigestible fraction (SIF and TIF, respectively) content. The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (SIF). The TIF of the three snacks produced SCFA after 24 h of in vitro fermentation by human colonic microflora. The glycemic response of the gluten-free snacks showed a similar glucose response pattern. These results show that gluten free snacks may modify the fermentative pattern previously existing in the colon and promote associated health benefits.