Irish food scientists develop prebiotic scones

Conscious that a third of Europeans will be over 60 by 2030, Irish food scientists are developing novel healthier formulations for scones.

The scientists believe these new scones can help address mounting global concerns about undernutrition among the elderly.

The new formulations have reduced levels of fat and sugar, and thus have potential cholesterol- lowering properties but crucially, they taste just as good.

Dr Eimear Gallagher, the project coordinator from Teagasc, Ashtown, said: “The project is still in its infancy, but to date the research has been successful in replacing sugar and fat with prebiotics and adding a probiotic bacteria which is able to survive the baking process. When eaten as part of a healthy diet, the scones have the potential to reduce cholesterol levels and reduce the risk of diabetes.

“The ultimate goal for the future is to upscale this work to an industrial level. This will be done in collaboration with bakeries and ingredients companies. The scones contain prebiotic ingredients, which have the ability to stimulate beneficial flora in the gut and have the potential to do the consumer good.

“To date, we have completed texture trials and sensory analysis versus a control product. We have had a positive response from the taste panels so far.

“The next step is to undertake a complete nutritional characterisation of these scones.”

Teagasc’s Dr Christian Roessle, the postdoctoral researcher on the project, added: “Scones are regularly consumed by the elderly. However, frequent consumption of high energy, sweet foods can lead to dental caries, type-2 diabetes, obesity, high blood pressure and cholesterol.

“This project is formulating snacks with added nutritive properties which are specifically aimed at addressing some dietary needs of elderly.

“This project will also look at reformulating other bakery products to create alternatives that are tailored to address specific nutritional needs of the elderly consumer, with a particular focus on texture, taste and nutritional quality.”