Multigrain for Low-calorie, Low-fat, and High-fiber Food
Current Food Science and Technology Reports, cilt.2, sa.3, ss.347-358, 2024 (Hakemli Dergi)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 2 Sayı: 3
- Basım Tarihi: 2024
- Doi Numarası: 10.1007/s43555-024-00036-6
- Dergi Adı: Current Food Science and Technology Reports
- Derginin Tarandığı İndeksler: CAS – Chemical Abstracts Services
- Sayfa Sayıları: ss.347-358
- Ondokuz Mayıs Üniversitesi Adresli: Evet
Özet
Abstract
Purpose of Review
This review examines the trends in multigrain food products over the last five years and evaluates the accuracy and implications of claims that multigrain products are low-calorie, low-fat, and high-fiber, addressing consumer confusion and misinformation.
Recent Findings
The selection of grains and their proportion in the multigrain products is crucial due to their diverse nutrient content. Multigrains are not inherently low-calorie, low-fat, and high-fiber food. Regarding these claims, discrepancies exist, arising from varying nutrient profiles and metabolized energy of individual grains.
Summary
Multigrains in refined cereals boost protein and fiber in the product. This review underscores the complexity of multigrain products, noting the importance of grain choice and their proportions. While blending legumes or millet with cereals can increase fiber, this is not always guaranteed. Many studies lack detailed nutrient data for individual grains in multigrain products, challenging claims of lower energy, fat, or high fiber content.