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Inulin Fiber Offers Healthy, Savory Substitute For Fat In Snack Bars - Study

October 6, 2009: 03:54 AM EST
Researchers in Brazil have found that a flavoring mixture made with the prebiotic fiber inulin and oligofructose can satisfactorily replace fatty flavorings in snack bars. Scientists reporting in the International Journal of Food Science & Technology found that the replacement ingredients reduced the glycemic index of the snack bars by 25 percent and increased fiber content sevenfold, while eliminating trans fat from partially hydrogenated vegetable oils. An added benefit: consumers liked the taste. In fact, 42 people gave the inulin-oligofructose bar an acceptability score of 6.6, compared to 7.4 for the fat flavored bar.
Stephen Daniells , "Fibre may replace trans-fats for snack formulations", Food Navigator.com, October 06, 2009, © Decision News Media SAS
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