Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment?

Jaworska, Danuta; Królak, Maria; Jeżewska-Zychowicz, Marzena

doi:10.1111/nbu.12428

Cited by 5 publications

(6 citation statements)

References 51 publications

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“…The interest in novel food products formulated with value‐added ingredients that help achieve health and wellness goals has increased, recently (Jaworska et al., 2020). In this concept, dietary fiber (DF) is one of the most important ingredients in food products.…”

Section: Introductionmentioning

confidence: 99%

Use of tea fibers as a source of dietary fiber in wheat flour and bread

et al. 2021

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Background and objectives Tea fiber is a co‐product of black tea production. It is a cheap and good source of fiber and polyphenols. In this study, the impact of finely ground tea fiber addition (2.5, 5.0, 7.5, and 10.0%) on wheat dough and bread was evaluated. Findings Tea fiber contained 8.39% moisture, 15.65% protein, 1.58% fat, 3.63% ash, 17,289 mg GAE/kg tea fiber phenolic, and 67.62% total dietary fiber. The addition of tea fiber (2.5%, 5.0%, 7.5%, and 10.0%) decreased dough stability and extensibility, index of swelling, baking strength, loaf volume, and specific volume while increased dough development time, water absorption, dough tenacity, configuration ratio, the degree of dough softening and firmness. The baking loss of bread made with tea fibers and control were not significantly different. Crumb characteristics were similar to control loaf, except bread with 10.0% tea fiber added. The control, bread with 2.5% and 5.0% had the same sensory parameters. Conclusion In bread making, 2.5% of tea fiber can be recommended as a fiber‐enriching agent. Significance and novelty This paper shows the characterization of tea fiber and its effect on wheat flour and dough.

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Section: Introductionmentioning

confidence: 99%

Use of tea fibers as a source of dietary fiber in wheat flour and bread

et al. 2021

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“…For instance, lupin-based biscuits snacks offered to Type 2 diabetes mellitus (T2DM) patients suggested they may improve both their glycemic control and satiety and a number of clinical trials have been conducted, determining the postprandial glycemic response and the pGI of snacks enriched with legume flours [64,68]. Theoretically, foods can be categorized into low (<55), medium (55)(56)(57)(58)(59)(60)(61)(62)(63)(64)(65)(66)(67)(68)(69), and high glycemic index (>70) [69]. Based on their pGI values, the two biscuit types (pGI 41.3 and 41.7) and Cracker 2 (pGI 58.5) can be classified as low and medium pGI snacks, respectively, while Cracker 1 (pGI 74), which contained a smaller amount of bean flour, can be classified as high glycemic index (Table 5).…”

Section: Discussionmentioning

confidence: 99%

“…For DA, each judge was delivered one product at a time and asked to evaluate the attributes (Table 2) using a nine-point intensity scale (1 = hardly perceptible; 9 = very intense) an overall quality score (1 = dislike extremely; 9 = like extremely) [57,58]. DA tests were carried out in duplicate.…”

Section: Descriptive Analysismentioning

confidence: 99%

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

et al. 2021

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Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec−) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec− flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec− flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people.

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“…However, it is important to point out that EU food law does not include fiber in its list of mandatory back-of-pack nutrients and does not allow fiber to be included in the front-of-pack declaration—hindering opportunities to signal the fiber content of products [ 51 , 52 ]. In addition, the literature also identifies a number of barriers that limit consumers’ fiber intake (e.g., relating to health claims or cooking skills), which may, however, result in consumers seeking products with increased fiber levels [ 53 , 54 ].…”

Section: Discussionmentioning

confidence: 99%

Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions

et al. 2020

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The aim of the current study was two-fold: (1) to identify consumer segments based on bread selection motives and (2) to examine differences between the identified segments in terms of perception of bread and bread with added fiber, and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, Enthusiastic, Involved, Ultra-Involved, and Neutral. The Enthusiastic was the group that expressed the most positive opinions about the bread and about the addition of fiber to white bread. Moreover, they appreciated the most the information placed on the bread label. On the other hand, the Ultra-Involved and the Involved presented moderate opinions on these issues. In contrast, the consumers from the Neutral segment agreed the least with the opinion that white bread fortified with fiber is healthier and more expensive compared to white bread without added fiber. Consumers belonging to the Enthusiastic segment declared, to a greater extent than others, that cereal products with added fiber facilitate a healthy lifestyle and can reduce the adverse effects of an inadequate diet. The obtained results indicated that relatively positive opinions on the addition of fiber to white bread, including its benefits for health, are an opportunity to further develop the market of cereal products with added fiber. However, the information about bread on the label and its readability should meet the expectations of consumers who differ significantly in terms of their motives for choice. Both now and in the future, this aspect will be a challenge for food entrepreneurs and organizations that are engaged in the education and development of information aimed at consumers.

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Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment?

Cited by 5 publications

References 51 publications

Use of tea fibers as a source of dietary fiber in wheat flour and bread

Use of tea fibers as a source of dietary fiber in wheat flour and bread

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions

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