The project aims at formulating breads with a low content of Fermentable Oligo-, Di- Monosaccharides and Polyols (FODMAPs) suitable for consumers with Irritable Bowel Syndrome (IBS). Different strategies will be used: using flours with naturally low FODMAPs content; applying selected lactic acid bacteria and yeast strains to reduce the FODMAPs content through fermentation; optimizing the baking process (fermentation time/microbial inoculum/dough yield); adding fibers to the ingredients. The optimized bread formulation will be selected for pilot scale production for the in vitro and in vivo digestion pilot tests. In vitro digestion will be performed by a dynamic model of gastro-intestinal digestion and colonic fermentation. Finally, the in vivo digestion study (a double-blind randomized, controlled, cross-over study) will be conducted on 40 patients with IBS (20 for each group).
| Partners: | Università degli Studi della Basilicata, Potenza; Università Cattolica del Sacro Cuore, Roma; CNR-ISA, Avellino |
| Code: | 20227JA5R7 |
| Type: | Nazionale - PRIN |
| Start: | 12/10/23 |
| End: | 12/10/25 |
| Amount: | € 206.587 |
| Leader: | NO |
| Referent: | ISABELLA D'ANTUONO |
