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original articleIssue 15 (2) 2016 pp. 161-170

Patrycja Komolka1, Danuta Górecka1, Krystyna Szymandera-Buszka1, Anna Jędrusek-Golińska1, Krzysztof Dziedzic2, Katarzyna Waszkowiak1

1Department of Food Service and Catering, Poznań University of Life Sciences, Poland
2
Department of Paediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Poland

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, flavour, 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 flour. For decreasing the energy value of the products tested (crispy cookies, muesli cookies, waffles and pancakes) some ingredients were replaced: vegetable butter or oil by inulin and wheat flour by roasted buckwheat flour and thermally processed buckwheat hull. The substances mentioned are rich sources of soluble and insoluble buckwheat fiber, and also polyphenolic substances. Dry chokeberry and mulberry leaf extract were added as a rich source of flavonoids 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 flour, buckwheat hulls, mulberry extract, chokeberry and inulin had a lower food energy, a higher dietary fiber 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.

Keywords: QDA, sensory acceptance, inulin, dietary fiber, inulin, antioxidants
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/5_2_2016.pdf

http://dx.doi.org/10.17306/J.AFS.2016.2.16

For citation:

MLA Komolka, Patrycja, et al. "Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances." Acta Sci.Pol. Technol. Aliment. 15.2 (2016): 161-170. http://dx.doi.org/10.17306/J.AFS.2016.2.16
APA Komolka P., Górecka D., Szymandera-Buszka K., Jędrusek-Golińska A., Dziedzic K. Waszkowiak K. (2016). Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances. Acta Sci.Pol. Technol. Aliment. 15 (2), 161-170 http://dx.doi.org/10.17306/J.AFS.2016.2.16
ISO 690 KOMOLKA, Patrycja, et al. Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances. Acta Sci.Pol. Technol. Aliment., 2016, 15.2: 161-170. http://dx.doi.org/10.17306/J.AFS.2016.2.16