Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances

Abstract

Background. Growing consumer demand for products with pro-health properties is forcing food manufacturers to introduce new food items onto the market, which will not only possess such health-enhancing properties but will also compete on the grounds of sensory attributes -taste, fl avour, texture etc. Material and methods. The aim was to evaluate these sensory attributes of pastry products enhanced with biologically active compounds, such as inulin, buckwheat hull and buckwheat fl our. For decreasing the energy value of the products tested (crispy cookies, muesli cookies, waffl es and pancakes) some ingredients were replaced: vegetable butter or oil by inulin and wheat fl our by roasted buckwheat fl our and thermally processed buckwheat hull. The substances mentioned are rich sources of soluble and insoluble buckwheat fi ber, and also polyphenolic substances. Dry chokeberry and mulberry leaf extract were added as a rich source of fl avonoids and 1-deoxynorijimycin, respectively. These substances are recommended for people with obesity. The processing was carried out at 175°C for 15 minutes using a convection oven (Rational Combi-Steamer CCC). Results. Pastry products with buckwheat fl our, buckwheat hulls, mulberry extract, chokeberry and inulin had a lower food energy, a higher dietary fi ber content and scored high on customer desirability. Conclusions. Pastry products which contain ingredients carrying biologically active substances are not only attractive from the sensory point of view, but also low in calories, and are thus recommendable for obesity people.

Effect of Packaging Materials and Storage on Physicochemical Properties and Anthocyanin Contents of Red Cabbage-Roselle Blended Drink

“…According to Mahadevan et al [37], three water-soluble polysaccharides have been identified from the roselle calyx, which comprises arabinans and arabinogalactans. Moreover, red cabbage contains 15.48 % dietary fibre and 9.98 % cellulose, as reported by Komolka et al [38], while roselle calyx contains 33.9 % dietary fibre as the largest component in the plant [39]. Dietary fibres include cellulose, pectins, gums, oligosaccharides, hemicelluloses, and several lignified substances, which are indigestible plant polysaccharides [40].…”

Mulberry as a Valuable Resource for Food and Pharmaceutical Industries: A Review

“…Anthocyanin obtained from of M. rubra used for yogurt coloration having no difference with strawberry brand yogurt [28]. M. alba extract can be used to produce pastry along with Buckwheat flour, buckwheat hulls, chokeberry and inulin [25]. Shelf life of minced meat can be increased with the help of methanolic extraction of mulberry plant [27].…”

Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients

“…Seven groups of synonymous descriptors were formed: "adhesiveness/sticky," "brittle/friability" "doughy/pasty/plummy," "fatty/greasy/oily," "floury/farinaceous/ mealy," "grainy/gritty," and "soft/smooth" which resulted in 54 specific descriptors (or groups of synonyms) of the oral texture. The combination of adhesiveness and sticky was also proposed by Pascua The detailed list of these descriptors is presented in Table 3 Adeola & Ohizua, 2018; Bernklau et al, 2017;Booth et al, 2003;Bustos et al, 2011;Cordelino et al, 2019;Dijksterhuis et al, 2007;Fern andez-Sestelo et al, 2013;Fiszman et al, 2015;Hama-ba et al, 2018;Heenan et al, 2009;Komolka et al, 2016;Ledeker et al, 2014;Martínez et al, 2002;Martinez et al, 2007;Martins et al, doughy and pasty/plummy as well as floury, farinaceous, and mealy because it seem clear that these words have a very similar definition.…”