Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits
ABSTRACT With the aim to develop nutritionally and functionally improved biscuits, standard wheat flour based recipe was supplemented with inulin (Raftilin) (10.5%) in combination with one of the following raw materials: soy flour, amaranth, carob (24.5%), apple fibre or oat fibre (16.5%). Various nutritional parameters such as proteins, fat, ash, carbohydrates total minerals, protein digestibility and energy value were determined in modified biscuits. Dietary fibre content, polyphenolic content and bioavailability and antioxidative activity were also assessed in the view of estimating the functionality of investigated samples. In order to evaluate the impact of technological procedure (baking) on analysed parameters, all experiments were conducted in dough samples as well. Supplementation with soy flour resulted in significant increase (p < 0.05) in protein content and digestibility (from 10.04 to 14.49 mg/100 g and from 68.9% to 81.5%, respectively). The increase of total dietary fibre content in relation to the reference sample ranged from 30.9% (sample with amaranth) to 130.6% (sample enriched with oat fibre). Best results regarding total phenolic content and antioxidative activity were achieved by incorporation of carob and apple fibre into the reference sample. Supplementation with inulin resulted in significant decrease of the total energy value of modified biscuits (from 445 to 412 kcal/100 g dry matter).
SourceAvailable from: M. A. Gularte[Show abstract] [Hide abstract]
ABSTRACT: 14 The effect of different fibers, added individually or in combination, to improve the 15 functional properties of gluten free layer cakes was examined. Soluble (inulin and guar 16 gum), and insoluble (oat fiber) fibers were used to replace up to 20% of rice flour in gluten 17 free layer cakes formulation. The incorporation of fibers increased the batter viscosity, with 18 the exception of inulin. Fiber enriched gluten free cakes containing blends of oat fiber-inulin 19 resulted in improved specific volume. Significantly brighter crust and crumb was obtained in 20 the presence of fibers, excepting the crumb of oat-guar gum containing cake. Fibers and its 21 blends increased the crumb hardness; but the smallest effect was observed with the addition 22 of oat, individually or combined with inulin. Enriched cakes increased significantly their 23 dietary fiber content, which was connected to the nature of the fibers added. Fibers 24 significantly affected the in vitro hydrolysis of starch fractions, being the most pronounced 25 2 effect the decrease in the slowly digestible starch. Overall combination of oat fiber-inulin 26 resulted in better gluten-free cakes.Lebensmittel-Wissenschaft und-Technologie 10/2012; 48(2). DOI:10.1016/j.lwt.2012.03.015 · 2.47 Impact Factor
Comprehensive Reviews in Food Science and Food Safety 07/2013; 12(4). DOI:10.1111/1541-4337.12021 · 3.54 Impact Factor
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ABSTRACT: Wheat flour and cane sugar were partially substituted (50 and 75%) by a mango-processing by-product (MPB) as an added-value food ingredient in muffins. Their sensory analysis, chemical composition, antioxidant activity and in vitro starch hydrolysis properties were studied. Sensory analysis showed statistically significant difference (p < 0.05) between control and muffins 75% MPB substituted level (p < 0.05) with the highest score. Proximate analysis revealed that muffins substituted with MPB had significantly (p < 0.05) higher moisture, ash, soluble, insoluble and total indigestible fraction contents but lower total soluble carbohydrates and available starch contents than a non-substituted (control) muffin. Total soluble polyphenol (TSP) content increased about three times (from 1.86 to 5.36 g GAE/100 g dw) with MPB substitution. Chlorogenic, caffeic, gallic, hydroxycinnamic and ferulic acids were identified as major TSP. Muffins with MPB, exhibited better antioxidant properties (104.0 to 108.5 μmol TE/g dw for DPPH assay and 34.1 to 19.1 mmol TE/g dw for FRAP assay) than the control formulation. The presence of high phenolic and insoluble indigestible fraction contents, which may be responsible of the lower rate of starch hydrolysis observed in muffins prepared with MPB, might modulate the postprandial glucose response in vivo. MPB may be used as an ingredient in foods with add-value with potential health-promoting features, besides providing a solution to the environmental problems associated with the disposal of mango by-products.