EVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD

Authors

  • María O. ROMÁN M.
  • Francia E. VALENCIA G.

Keywords:

functional foods, crackers, dietary fiber, functional properties

Abstract


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.

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Published

2009-02-03

How to Cite

ROMÁN M., M. O., & VALENCIA G., F. E. (2009). EVALUATION OF CRACKERS WITH CEREAL FIBER AS A FUNCTIONAL FOOD. Vitae, 13(2). Retrieved from https://revistas.udea.edu.co/index.php/vitae/article/view/539

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