Evaluation of the effects of fat replacers on the quality of wheat bread

O’Brien, C.M; Mueller, Andreas S.; Scannell, Amalia G. M.; Arendt, Elke K.

doi:10.1016/s0260-8774(02)00266-2

Cited by 123 publications

(83 citation statements)

References 3 publications

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“…Similar behavior of volume reduction was reported by Wang et al, (2002) when adding 3% inulin to bread, and by O'Brien et al, (2003) in bread containing 5% insulin. Studies carried out by Moinho Rio Negro (Ferreira et al, 2001) consider ideal specific volume to be 4 to 5 cm 3 /g, which mirrors the results found for the samples containing 0% and 6% inulin.…”

Section: Physical Parameterssupporting

confidence: 82%

Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

Brasil

Silveira

Salgado

et al. 2011

Braz. J. Pharm. Sci.

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The present work evaluated the effect of the addition of inulin on sensory, nutritional and physical parameters of white bread. Three formulations containing 0%, 6% and 10% of inulin were produced. Physical analyses of mass, volume, specific volume, density, centesimal composition, glycemic index (GI) and qualitative descriptive sensory analyses, were carried out. The reduction in bread volume seen with 10% inulin was higher than that reported in the literature. Bread weight did not differ statistically. There was an 85% reduction in fat content for bread with 6% inulin and 86% for bread containing 10% inulin. Glycemic index in bread containing 10% inulin was lower than bread with 6% inulin and equal to inulin-free bread. A level of 6% inulin added to bread was regarded to yield good sensory quality.Uniterms: Inulin/effect of application. White bread/analysis. Fat/substitutes. Foods/ sensory analyse.O presente trabalho avaliou o efeito da adição de inulina sobre os parâmetros sensoriais, nutricionais e físicos do pão branco. Foram desenvolvidas três formulações contendo 0%, 6% e10% de inulina. Foram realizadas análises físicas de massa, volume, volume específico, densidade, composição centesimal, índice glicêmico (IG) e análise sensorial descritiva quantitativa. A redução do volume do pão contendo 10% de inulina foi maior que os dados da literatura. O peso do pão não diferiu estatisticamente. Houve uma redução de 85% do teor de gordura do pão com 6% de inulina e 86% para o pão com 10% de inulina. O índice glicêmico obtido no pão com 10% de inulina foi menor do que o com 6% de inulina e igual ao sem inulina. O pão adicionado de 6% de inulina foi tido como de boa qualidade sensorial.Unitermos: Inulina/efeitos da adição. Pão branco/análise. Gordura/substitutos. Alimentos/análise sensorial.

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Section: Physical Parameterssupporting

confidence: 82%

Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

Brasil

Silveira

Salgado

et al. 2011

Braz. J. Pharm. Sci.

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“…This was more pronounced for the shorter chain inulin (ST) which was explained by a lubricating effect of the sugars and oligosaccharides present in inulin ST (Peressini & Sensidoni, 2009). The addition of inulin LS as a gel (5%) and as a powder (2.5%) resulted in a decreased water absorption however, the addition of inulin LS as a gel (2.5%) did not significantly alter water absorption (O'Brien, Mueller, Scannell & Arendt, 2003). Decreased water absorption was also reported for inulin of different degrees of polymerisation (Meyer & Peters, 2009).…”

Section: Water Absorptionmentioning

confidence: 88%

“…Inulin LS added as a gel (2.5% and 5%) resulted in identical loaf volumes than the controls (2.5% and 5% fat) whereas inulin LS (2.5%) added as a powder presented a decrease in loaf volume compared to the control (2.5% fat) and achieved the same loaf volume as the fat free control (O'Brien, Mueller, Scannell & Arendt, 2003). When 6% or 10% inulin was added as a fat replacer, a significant decrease in bread volume was observed at the highest concentration (Brasil, da Silveira, Salgado, Souza Livera, de Faro & Guerra, 2011).…”

Section: Characteristics Of Fos/inulin Fortified Breadmentioning

confidence: 88%

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

Morris¹,

Morris²

2012

Food Chemistry

184

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There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention, their role in feeling of satiety and weight management is still being investigated.In this review we look at the evidence published so far on FOS or inulin supplementation and weight management. We also establish whether prebiotic enriched breads are feasible in terms of dough machinability, bread characteristics and consumers acceptance.Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour. The limited sensory studies on those products reflect those findings and acceptability decreased with inulin content. However, a fortification of 5% seems achievable. Despite evidence that yeast invertase and dry heat degrade inulin, the extent to which this is the case and whether the prebiotics maintain their activity is not known.There is still a great deal of work to be done to establish whether a bread prepared with enough inulin to retain a significant activity can be manufactured without compromising consumer acceptance.Keywords: Fructo-oligosaccharides (FOS); inulin; bread; satiety; texture; consumer acceptance 3 HighlightsThere is tentative evidence that inulin supplementation may help a certain proportion of the population actively manage their weight Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour.Limited sensory studies on those products reflect those findings and acceptability decreased with inulin content.Yeast invertase and dry heat degrade inulin.Fructo-oligosaccharides / inulin fortification in bread at a level of 5% seems achievable. 4 Prebiotics: documented health benefits and market growthThere is evidence that prebiotics can impart a range of health benefits if consumed on a regular basis. There have been a number of excellent papers and reviews on the topic of prebiotics and their health benefits (Macfarlane, Macfarlane & Cummings, 2006, Roberfroid et al., 2010. The health benefits include increased mineral absorption (Hawthorne & Abrams, 2008, Rastall, 2010 and improved immune response (Macfarlane, Steed & Macfarlane, 2007, Seifert & Watzl, 2008) and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention (Asad, Emenaker & Milner, 2008) or cancer therapy (Taper & Roberfroid, 2008), their role in feelings of satiety and weight management is still being investigated.It has been suggested that there is an interaction between body weight and the effect of fibre on satiety and energy intake (Burton-Freeman, 2000). Beyond the direct (prebiotic effect) and indirect (fat / sugar substitution) health benefits to be gained from the incorporation of prebiotics to food, the resulting sensory properties of the final products have to be adequately monitored ...

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“…Inulin is considered to be a fat substitute carbohydrate, or a dietetic fiber, and posses the capacity of jellification when exposed to water, it is also used as food additive, with functional probiotic properties [11]. Inulin is present as a reserve carbohydrate found in roots and tubers of plants such as the Jerusalem artichoke(helianthus tuberosus), chicory(cichorium intybus), dhalia(dhalia sp.…”

Section: Introductionmentioning

confidence: 99%

Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin

Lourencetti¹,

Benossi²,

Marques³

et al. 2013

IJNFS

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Abstract:Cookies are bakery products rich in fat and sugars. Lipids have in general important nutritional and technology factors, but excessive intake can bring health risks. The reduced caloric value and lipid content is a common demand among biscuits consumers, which come to own up to 60% fat. This study aimed at developing formulations of cookies with partial replacement (Standard-0%, R1-25%, R2-50% and R3-75%) of fat by inulin as well as evaluating physical, physicochemical and sensory characteristics. Through the present study, it was observed that the partial replacement of fat by inulin in the production of cookies was effective in reducing the percentage of total lipids in the final product, with maximum reduction of 86% in formulation R3, without changing the parameters for moisture, crude fiber and instrumental color. Once insulin was increased, the size of the cookies after baking decreased, therefore increasing the crispness of the cookies made from the formulation with the highest level of replacement, represented by R3, which negatively impacted the sensory evaluation of flavor and purchase intention for the product, while formulation R2, with 50% fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics. Therefore formulation R2 was been good in nutritional and sensorial performance, and then it is best formulation.

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Evaluation of the effects of fat replacers on the quality of wheat bread

Cited by 123 publications

References 3 publications

Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

Development of Biscuit Type Cookie with Partial Replacement of Fat by Inulin

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