Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour

Mieszkowska, Arleta; Marzec, Agata

doi:10.1016/j.lwt.2016.05.036

Cited by 31 publications

(34 citation statements)

References 31 publications

(26 reference statements)

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“…It was also observed in our studies that further increase in inulin >50% resulted in surface coating moistening due to high hygroscopicity of inulin and hence leading to the sticky surface, which reduced the sensory scores especially colour and appearance and texture. This can be correlated with the study done by Mieszkowska and Marzac () that the biscuits with 40% inulin had the best texture and taste, whereas the biscuits with 60% inulin received the lowest scores resulting from increased water content in the recipe. There are several other studies which show that inulin can be used to improve the sensory and textural characteristics of the product.…”

Section: Resultssupporting

confidence: 85%

“…However, water activity of product did not varied significantly among 50:50 and 75:25 ratios but it was higher at 25:75 ratio (Table ). High water activity associated with higher amount of inulin can also be supported by studies conducted by Mieszkowska and Marzac () where biscuits with 60% inulin recorded highest water activity as compared to those having 40% inulin. Similarly, studies conducted by Farzanmehr and Abbasi () and Shourideh et al .…”

Section: Resultssupporting

confidence: 58%

“…() and Farzanmehr and Abbasi () in sugar‐free chocolate and by Schaller‐Povolny and Smith () in reduced fat ice cream. Similarly, the use of polydextrose (40%) and inulin (60%) resulted in increase in the hardness of biscuits (Mieszkowska and Marzac ). Also, the 50:50 M‐I blend formulation had maximum chewiness value, that is 58.13 N.mm (desirable for this product) as compared to other formulations, although there was no significant difference among different M‐I blend ratios.…”

Section: Resultsmentioning

confidence: 99%

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Selection of dietary fibres for sucrose replacement in functional Chhana‐murki (Indian Cottage cheese‐based dessert) and their effect on sensory, physical and instrumental texture parameters

Gurditta

Patel

Arora

2019

Int J of Dairy Tech

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With a wide range of beneficial effects on human health, various dietary fibres such as microcrystalline cellulose (MCC), inulin, oat fibre and wheat fibre were screened based on their bulking ability in the functional Chhana-murki (FCM) with respect to sensory and physical properties. Sensory scores were maximum for MCC at 7.5% having optimum moisture content and water activity and minimum hardness, whereas oat and wheat fibres increased the hardness of the product while decreasing the moisture content and water activity thus lowering the sensory scores. Further, replacement of MCC with inulin in 1:1 ratio improved the product characteristics.

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Section: Resultssupporting

confidence: 85%

Section: Resultssupporting

confidence: 58%

Section: Resultsmentioning

confidence: 99%

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Selection of dietary fibres for sucrose replacement in functional Chhana‐murki (Indian Cottage cheese‐based dessert) and their effect on sensory, physical and instrumental texture parameters

Gurditta

Patel

Arora

2019

Int J of Dairy Tech

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“…Cabe mencionar que es un compuesto incoloro, un polvo blanquecino, amorfo, no dulce, soluble en agua, no digerible, de bajo peso molecular y presenta un contenido calórico de 1 kcal/g [44]. Es por esto que se puede utilizar como un ingrediente de doble propósito para reducir las calorías de los hidratos de carbono y grasas en productos alimentarios [49,50].…”

Section: Uso De Agentes De Carga En Chocolates Libres De Sacarosaunclassified

Análisis De Las Fuerzas Del Mercado Dendroenergético en La Vereda Cajete Del Municipio De Popayán

Hoyos¹,

Otero²,

Montealegre³

2017

BSAA

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“…A inulina já vem sendo pesquisada e utilizada em algumas preparações como, por exemplo, cereais matinas extrusados, massa de pizza, muffin, entre outros. Os resultados foram favoráveis, sendo observado um aumento na maciez, na viscosidade e nos teores de fibras e proteínas, além de uma redução de umidade e calorias dos produtos 8,9,10 . No Brasil, a Agência Nacional de Vigilância Sanitária (ANVISA) regulamenta o uso de inulina em alimentos.…”

Section: Introductionunclassified

Adição de prebiótico em barras de cereais: caracterização físico-química e aceitabilidade sensorial entre praticantes de lutas marciais

et al. 2016

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O objetivo do trabalho foi verificar a aceitabilidade sensorial de barras de cereais adicionadas de inulina entre praticantes de lutas marciais. Também, determinar a composição físico-química da formulação padrão e daquela com maior teor de inulina e aceitação semelhante à padrão. Foram elaboradas cinco formulações de barras de cereais: F1 (padrão, com 0% de inulina) e as demais contendo 2% (F2), 4% (F3), 6% (F4) e 8% (F5) de inulina. Participaram da avaliação sensorial 100 provadores não treinados, de ambos os gêneros, com idade entre 18 e 60 anos. Na análise físico-química foram avaliados os teores de umidade, cinzas, proteínas, lipídios, carboidratos, calorias e fibra alimentar. Não houve diferença significativa (p>0,05) entre as amostras para os atributos aparência, aroma e cor. Contudo, F5 apresentou menor aceitabilidade que a formulação padrão nos atributos sabor e textura, bem como aceitação global e intenção de compra. Considerando esse contexto, F4 foi a amostra com maior teor de inulina e aceitação similar à padrão na maioria dos atributos avaliados, sendo selecionada juntamente com a formulação padrão para avaliação da composição físico-química. Não houve diferença entre os teores de umidade, cinzas, proteínas e lipídios para a formulação padrão e F4. Menores conteúdos de calorias e maiores de carboidratos e fibra alimentar foram verificados em F4 comparandose com a amostra padrão. Conclui-se que um nível de adição de até 6% de inulina em barras de cereais foi bem aceito pelos provadores, obtendo-se aceitação sensorial semelhante ao produto padrão e com boas expectativas de comercialização. Palavras-chave:Alimento funcional. Fibras na dieta. Inulina.The objective this study was to verify the sensory acceptability of cereal bars added inulin between practitioners of martial arts. Also, to determine the physico-chemical composition of the standard formulation and that more inulin content and standard similar to acceptance. Five formulations were prepared cereal bars: F1 (standard with 0% inulin) and the other containing 2% (F2), 4% (F3), 6% (F4) and 8% (F5) inulin. Participated in the sensory evaluation 100 untrained panelists, of both genders, aged between 18 and 60 years. The physico-chemical analysis evaluated the moisture, ash, protein, lipids, carbohydrates, calories and dietary fiber content. There was no significant difference (p>0.05) between samples for appearance, aroma and color attributes. However, F5 had lower acceptability than the standard formulation in taste and texture attributes, and global acceptance and purchase intent. Considering this context, F4 was the sample with the highest inulin content and similar acceptance to the standard in most of the evaluated attributes being selected along with the standard formulation for evaluation of physico-chemical composition. There was no difference between the moisture, ash, protein and lipids content to the standard formulation and F4. Lower content of calories and higher carbohydrate and dietary fiber were found in F4 comparing it w...

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Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour

Cited by 31 publications

References 31 publications

Selection of dietary fibres for sucrose replacement in functional Chhana‐murki (Indian Cottage cheese‐based dessert) and their effect on sensory, physical and instrumental texture parameters

Selection of dietary fibres for sucrose replacement in functional Chhana‐murki (Indian Cottage cheese‐based dessert) and their effect on sensory, physical and instrumental texture parameters

Análisis De Las Fuerzas Del Mercado Dendroenergético en La Vereda Cajete Del Municipio De Popayán

Adição de prebiótico em barras de cereais: caracterização físico-química e aceitabilidade sensorial entre praticantes de lutas marciais

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