Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose
Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose
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DOI：
10.1590/1981-6723.4016
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发表时间：
2018-01-01
影响因子：
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通讯作者：
Conti-Silva, Ana Carolina
中科院分区：
文献类型：
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作者：
Souza-Borges, Patricia Kelli de;Conti-Silva, Ana Carolina
摘要自制面包每50克含有4.4和4.45克总果聚糖，以满足巴西益生元要求的标准。使用描述性分析表征面包样品的感官特征，并使用享乐和刚刚好的甜味强度量表表征其感官可接受性。面包的感官特征是相似的，并且甜味是区分所获得的面包样品的术语，因为从用低聚果糖/菊粉配制的面包到用菊粉配制的面包，最后到标准面包配方，强度降低。将标准面包的外皮颜色与具有菊粉的面包的外皮颜色进行比较，具有菊粉的面包更米色，而具有低聚果糖/菊粉的面包具有较小的气泡并且不那么柔软。与标准面包相比，具有低聚果糖/菊粉的面包在风味和总体可接受性方面具有更高程度的可接受性，但是与标准面包相比，具有果聚糖的面包在外观、香气、质地、风味和总体可接受性方面是优选的。总之，在面包配方中添加果聚糖是有前途的，可能会促进面包生产线上新益生元产品的开发和消费。
Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory acceptability using hedonic and just-about-right scales for sweetness intensity. The sensory profiles of the breads were similar and sweetness was the term that discriminated the bread samples obtained, since the intensity decreased from the bread formulated with oligofructose/inulin to the bread formulated with inulin and finally to the standard bread formulation. Comparing the crust colour of the standard bread with the crust colour of the bread with inulin, the bread with inulin was more beige, while the bread with oligofructose/inulin had smaller bubbles and was not as soft. The bread with oligofructose/inulin had a higher degree of acceptability with respect to flavour and overall acceptability than the standard bread, but the bread with fructans was preferred as compared to the standard bread in terms of appearance, aroma, texture, flavour and overall acceptability. In conclusion, the addition of fructans to bread formulations is promising and may promote the elaboration and consumption of new prebiotic products in the bakery line.