Influence of Prebiotic Additions on the Quality of Gluten-free Bread and on the Content of Inulin and Fructooligosaccharides
| Autor: | Renata Sabat, Katarzyna Grzelak, Jaroslaw Korus, Konrad Achremowicz |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification 030109 nutrition & dietetics General Chemical Engineering Prebiotic medicine.medical_treatment digestive oral and skin physiology Inulin food and beverages 030209 endocrinology & metabolism Oligosaccharide Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine chemistry medicine Food science Gluten-free bread Food Science |
| Zdroj: | Food Science and Technology International. 12:489-495 |
| ISSN: | 1532-1738 1082-0132 |
| DOI: | 10.1177/1082013206073072 |
| Popis: | The aim of the work was to evaluate the influence of prebiotic additives on gluten-free breads, and to assess the effectiveness of gluten-free bread supplementation with the selected prebiotics: inulin, oligosaccharide syrup and bitter-free chicory flour. The breads with the 3, 5 or 8% additions of the mentioned prebiotics were baked and stored for 48h. During this period the following analyses were performed: a texture profile, the content of mono-and oligosaccharides, and of inulin. The best effects on sensory features of gluten-free bread were observed when applied medium doses of prebiotics, being a 5% inulin supplemented bread the highest sensory scored. The addition of 5 and 8% of inulin, FOS syrup and chicory flour at all applied doses reduced the crumb hardening rate during the 3 days storage period. Content of fructooligosaccharides with DP 3–5 in standard bread was 0.1%, and in the supplemented breads did not exceed 0.3%. Addition of Frutafit preparation and bitter-free chicory flour enriched bread with inulin up to 1–3.5g/100g, the highest preservation level was observed in the case of chicory flour addition. |
| Databáze: | OpenAIRE |
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