2.1. Test Products: Nutritional Composition and Starch Digestibility
CLC
PACS
Four wheat flour-based products were prepared using rotary molded biscuit technology and extrusion technology. Two sizes of biscuits were produced for both enriched and control products with large-size cookies (enriched larger cookies (ELC) or control larger cookies (CLC)) and mini biscuits (enriched mini biscuits (EMB) and control mini biscuits (CMB)). The development of two different types of biscuits, large-size cookies and mini biscuits, was designed to test the impact of different processes on starch digestibility profiles associated or not polyphenols and fiber enrichment (The two enriched biscuits were nutritionally improved with enrichments in fibers and polyphenols and with maintaining high-SDS content and improving fat quality using rapeseed oil, compared to control biscuits in which palm oil was incorporated.The fiber and polyphenol were extracted from cranberries, and they were provided by Diana Food Company (Champlain, Quebec, Canada). The cranberry polyphenol extract contained 44.5 g equivalent gallic acid/100 g total polyphenols in which there was a majority of proanthocyanidins A2 equivalent/100 g (PACs) with 15.9 g PACs and 48.8 g of total dietary fibers/100 g. The cranberry fiber extract contained 1.8 g equivalent gallic acid/100 g total polyphenols and 61.2 g of total dietary fibers/100 g. Total polyphenols (expressed in gallic ac equivalents) were quantified by the Folin–Ciocalteu method (ISO 14502-1) employed without previous extraction [The study products were made by Mondelēz in the pilot plant of the Paris–Saclay Tech Center.