Development and technological evaluation of cracker biscuit with increase of content proteins and fibers by incorporation of soy derivates

Orientador: Fernanda Paula Collares-QueirozDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: O segmento de biscoitos é um setor da panificação de extrema importância para o Brasil, que se destaca como o 2º maior produtor mundial em volume. Por ser consumido habitualmente por grande parte da população brasileira, o biscoito salgado tipo cracker, segundo tipo de biscoito mais consumido (25% em volume), revela-se como um bom veículo para a inclusão de ingredientes funcionais. A soja constitui-se em um destes ingredientes, devido à presença de compostos bioativos (isoflavonas), sendo inclusive excelente para o enriquecimento protéico, principalmente como fonte de aminoácidos essenciais, e de fibras, traduzindo-se em benefícios à saúde, além de agregar valor ao produto. O objetivo desse projeto foi avaliar o desempenho tecnológico de biscoito salgado tipo cracker obtido com a utilização de derivados da soja (isolado protéico e fibra alimentar) em substituição parcial da farinha de trigo, visando a melhoria nutricional (teor e perfil de aminoácidos) com propriedades funcionais (fibras e isoflavonas). Inicialmente, as matérias-primas (farinha de trigo, isolado protéico e fibra de soja) foram caracterizadas quanto à composição centesimal, teor de fibra alimentar (solúvel e insolúvel), composição em aminoácidos totais, teor de isoflavonas e granulometria. A farinha de trigo foi caracterizada quanto às análises reológicas (farinográficas e extensográficas), teor de glúten e falling number. Posteriormente, um delineamento experimental, aplicado à Metodologia de Superfície de Resposta, foi utilizado para avaliar a influência da adição destes dois ingredientes derivados de soja nos parâmetros de qualidade dos biscoitos. As respostas avaliadas por este planejamento experimental fatorial completo 22 com 4 pontos fatoriais, 4 pontos axiais e 4 pontos centrais, totalizando 12 ensaios, foram: o índice de expansão, o volume específico, a cor instrumental, a textura instrumental (firmeza e fraturabilidade), a atividade de água e a aceitação sensorial. Os resultados foram analisados estatisticamente (DCCR e ANOVA) e com base nos resultados de textura instrumental e aceitação sensorial obtidos, novos testes experimentais foram realizados apenas nos pontos/intervalos que apresentaram as melhores respostas em comparação com o biscoito controle (sem a adição dos derivados de soja). Além das avaliações tecnológicas, os biscoitos referentes aos ensaios selecionados e o biscoito Controle foram avaliados quanto à composição centesimal, teor de fibra alimentar (solúvel e insolúvel), composição em aminoácidos totais e teor de isoflavonas. Os resultados mostraram que a adição de isolado protéico de soja (IPS) e fibra de soja (FS) interferiram nas características de textura instrumental, com aumento da crocância, ou fraturabilidade. A análise sensorial mostrou que além do Controle, a amostra 1 (6,46% IPS e 3,88% FS) foi a que apresentou as maiores freqüências de aceitação (superiores a 80% para todos os atributos avaliados), seguida das amostras 7 (10,0% IPS e 3,0% FS) e 5 (5,0% IPS e 6,0% FS). A amostra 6 (15,0% IPS e 6,0% FS) foi rejeitada sensorialmente. Do ponto de vista nutricional, para as formulações selecionadas do delineamento, a incorporação de IPS e FS promoveu uma diminuição nos teores de carboidratos, aumento nos teores protéicos (e perfil de aminoácidos de alto valor biológico), nas fibras totais (superiores a 3 g/100 g), sendo consideradas fontes de fibra pela legislação brasileira, além da presença de isoflavonas, que conferem propriedades funcionais aos biscoitos. Portanto, a adição de IPS e FS proporcionou a obtenção de biscoitos cracker com alto valor agregado, com melhores propriedades nutricionais e potencialmente funcionais (fibras e isoflavonas)Abstract: The biscuit segment, is a Bakery Industry sector of an extremely importance to Brazil. Which stands as the 2nd world's largest producer by volume. Because it is usually consumed by most of the population, the second most consumed type of biscuit (25% in volume), the cracker biscuit reveals itself as a good vehicle for the inclusion of functional ingredients. Soy is one of these ingredients, due the presence of bioactive compounds (isoflavones), being also excellent for protein enrichment, mainly as a source of essential aminoacids and fiber, resulting in health benefits, besides the fact that it adds value to the product. The aim of this project was to evaluate the technological performance of salty crackers obtained with the use of soy products (protein isolate and dietary fiber) in partial replacement of wheat flour, in order to improve nutritional content (content and aminoacid profile) with functional properties (fiber and isoflavones). Initially, the raw materials (wheat flour, protein isolate and soy fiber) were characterized by centesimal composition, value of nourishing fiber (soluble and insoluble), total aminoacid composition, isoflavone content and granulometry. Wheat flour was characterized based on the rheological analysis (farinographic and extensographic), gluten content and falling number. Subsequently, an experimental design, applied to the Response Surface Methodology was used to evaluate the effect of adding these two soybean derived products in the parameters of biscuits quality. The responses evaluated by this 22 full factorial design with 4 factorial points, 4 axial points and 4 central points, totaling 12 trials were: the expansion index, specific volume, instrumental color, instrumental texture (firmness and fracturability), the water activity and sensory evaluation. The results were analyzed statistically (DCCR and ANOVA) and based on the instrumental texture and sensory acceptability results obtained, new experimental tests were performed only at the points/intervals which presented the best responses compared with the control cracker (without the addition of soybean derived products). In addition to the technological evaluations, the crackers from the selected trials and the control cracker were evaluated for centesimal composition, value of nourishing fiber (soluble and insoluble), total aminoacid composition and isoflavone content. The results showed that the addition of soy protein isolate (SPI) and soy fiber (SF) affected the instrumental texture characteristics, with an increase in crispness or fracturability. The sensory evaluation showed that besides control cracker, the sample 1 (6.46% SPI and 3.88% SF) was the one with the highest acceptance (above 80% for all attributes), then the samples 7 (10.0% SPI and 3.0% SF) and 5 (5.0% SPI and 6.0% SF). Sample 6 (15.0% SPI and 6.0% SF) was rejected sensory. From a nutritional point of view, for the selected formulations, the addition of SPI and FS promoted a decrease in carbohydrate, an increase in protein content (and aminoacid profile of high biological value) and total fiber (greater than 3 g/100 g), being considered fiber sources by Brazilian law, and the presence of isoflavones, that provides the functional properties of biscuits. So, the addition of SPI and FS resulted in crackers with high added value, with improved nutritional properties and potentially functional properties (fiber and isoflavones)MestradoTecnologia de AlimentosMestre em Tecnologia de Alimento

Effects of fat replacement on properties of whole wheat bread

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.A composição química da farinha de trigo e a presença de fibras afeta as características dos pães. Uma forma de contribuir com a prevenção de doenças crônicas não transmissíveis é através de alimentação saudável, incluindo grãos integrais na dieta alimentar e reduzindo as calorias de determinado alimento, substituindo a gordura. Assim, este trabalho tem como objetivo determinar a composição centesimal das amostras de farinha de trigo integral, refinada e as misturas entre elas; bem como os parâmetros farinográficos (absorção de água, tempo de desenvolvimento e estabilidade) das mesmas. Além disso, verificar volume específico, perfil de textura do miolo e análise de imagem de pães elaborados com 60% de farinha de trigo integral e com 3% de gordura ou com substituto de gordura. Os dados foram submetidos à análise de variância. À medida que aumenta o percentual de farinha integral, os teores de proteína, cinzas e fibra insolúvel alcançam valores significativamente maiores e a absorção de água fica maior na farinografia, bem como o tempo de desenvolvimento e a estabilidade. O amido modificado enzimaticamente utilizado na elaboração de pão com 60% de farinha de trigo integral funcionou como um efetivo substituto de gordura. O pão integral elaborado com substituto de gordura apresentou volume específico significativamente igual ao pão integral elaborado com gordura, porém com diferenças em relação a parâmetros do perfil de textura, maior firmeza e menor elasticidade além de maior densidade celular do que o pão elaborado com gordura

Understanding the effect of emulsifiers on bread aeration during breadmaking

[EN] BACKGROUNDMuch research has been done to explain the action of emulsifiers during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of the present study was to provide some light on the role of emulsifiers on air incorporation into the dough and gas bubbles progress during baking and their relationship with bread features. Emulsifiers like diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), distilled monoglyceride (DMG-45 and DMG-75), lecithin and polyglycerol esters of fatty acids (PGEF) were tested in very hydrated doughs. RESULTSEmulsifiers increase the maximum dough volume during proofing. Emulsifiers increase the number of bubbles incorporated during mixing, observing higher number of bubbles, particularly with PGEF. Major changes in dough occurred at 70K when bubble size augmented, becoming more heterogeneous. DMG-75 produced the biggest bubbles. As a consequence, emulsifiers tend to increase the number of gas cells with lower size in the bread crumb, but led to greater crumb firmness, which suggested different interactions between emulsifiers and gluten, affecting protein polymerization during baking. CONCLUSIONThe progress of the bubbles during baking allowed the differentiation of emulsifiers, which could explain their performance in breadmaking. (c) 2018 Society of Chemical IndustryAuthors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189).Garzon, R.; Hernando Hernando, MI.; Llorca Martínez, ME.; Molina Rosell, MC. (2018). Understanding the effect of emulsifiers on bread aeration during breadmaking. Journal of the Science of Food and Agriculture. 98(14):5494-5502. https://doi.org/10.1002/jsfa.9094S549455029814Rosell, C. M., & Garzon, R. (2015). Chemical Composition of Bakery Products. Handbook of Food Chemistry, 191-224. doi:10.1007/978-3-642-36605-5_22Chin, N. L., & Campbell, G. M. (2005). Dough aeration and rheology: Part 1. Effects of mixing speed and headspace pressure on mechanical development of bread dough. Journal of the Science of Food and Agriculture, 85(13), 2184-2193. doi:10.1002/jsfa.2236Trinh, L., Lowe, T., Campbell, G. M., Withers, P. J., & Martin, P. J. (2015). Effect of sugar on bread dough aeration during mixing. Journal of Food Engineering, 150, 9-18. doi:10.1016/j.jfoodeng.2014.10.020Peighambardoust, S. H., Fallah, E., Hamer, R. J., & van der Goot, A. J. (2010). Aeration of bread dough influenced by different way of processing. Journal of Cereal Science, 51(1), 89-95. doi:10.1016/j.jcs.2009.10.002Chin, N. L., Campbell, G. M., & Thompson, F. (2005). Characterisation of bread doughs with different densities, salt contents and water levels using microwave power transmission measurements. Journal of Food Engineering, 70(2), 211-217. doi:10.1016/j.jfoodeng.2004.09.024Mehta, K. L., Scanlon, M. G., Sapirstein, H. D., & Page, J. H. (2009). Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough. Journal of Food Science, 74(9), E455-E461. doi:10.1111/j.1750-3841.2009.01346.xBellido, G. G., Scanlon, M. G., & Page, J. H. (2009). Measurement of dough specific volume in chemically leavened dough systems. Journal of Cereal Science, 49(2), 212-218. doi:10.1016/j.jcs.2008.10.002Moayedallaie, S., Mirzaei, M., & Paterson, J. (2010). Bread improvers: Comparison of a range of lipases with a traditional emulsifier. Food Chemistry, 122(3), 495-499. doi:10.1016/j.foodchem.2009.10.033Van Steertegem, B., Pareyt, B., Brijs, K., & Delcour, J. A. (2013). Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough. Food Chemistry, 141(4), 4179-4185. doi:10.1016/j.foodchem.2013.07.017Gómez, A. V., Buchner, D., Tadini, C. C., Añón, M. C., & Puppo, M. C. (2012). Emulsifiers: Effects on Quality of Fibre-Enriched Wheat Bread. Food and Bioprocess Technology, 6(5), 1228-1239. doi:10.1007/s11947-011-0772-7Aamodt, A., Magnus, E. M., & FAERGESTAD, E. M. (2003). Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics. Journal of Food Science, 68(7), 2201-2210. doi:10.1111/j.1365-2621.2003.tb05747.xFarvili, N., Walker, C. E., & Qarooni, J. (1995). Effects of Emulsifiers on Pita Bread Quality. Journal of Cereal Science, 21(3), 301-308. doi:10.1006/jcrs.1995.0033Gómez, M., del Real, S., Rosell, C. M., Ronda, F., Blanco, C. A., & Caballero., P. A. (2004). Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality. European Food Research and Technology, 219(2), 145-150. doi:10.1007/s00217-004-0937-yRavi, R., Manohar, R. S., & Rao, P. H. (2000). Influence of additives on the rheological characteristics and baking quality of wheat flours. European Food Research and Technology, 210(3), 202-208. doi:10.1007/pl00005512Rodríguez-García, J., Salvador, A., & Hernando, I. (2013). Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food and Bioprocess Technology, 7(4), 964-974. doi:10.1007/s11947-013-1066-zGarzón, R., Rosell, C. M., Malvar, R. A., & Revilla, P. (2017). Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance. International Journal of Food Science & Technology, 52(4), 1000-1008. doi:10.1111/ijfs.13364Gómez, A. V., Ferrer, E., Añón, M. C., & Puppo, M. C. (2012). Analysis of soluble proteins/aggregates derived from gluten-emulsifiers systems. Food Research International, 46(1), 62-68. doi:10.1016/j.foodres.2011.12.007Ferrer, E. G., Gómez, A. V., Añón, M. C., & Puppo, M. C. (2011). Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 79(1), 278-281. doi:10.1016/j.saa.2011.02.022Turbin-Orger, A., Boller, E., Chaunier, L., Chiron, H., Della Valle, G., & Réguerre, A.-L. (2012). Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography. Journal of Cereal Science, 56(3), 676-683. doi:10.1016/j.jcs.2012.08.008Babin, P., Della Valle, G., Chiron, H., Cloetens, P., Hoszowska, J., Pernot, P., … Dendievel, R. (2006). Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking. Journal of Cereal Science, 43(3), 393-397. doi:10.1016/j.jcs.2005.12.002Kokelaar, J. J., Garritsen, J. A., & Prins, A. (1995). Surface rheological properties of sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric esters of mono (and di) glyceride (DATEM) surfactants after a mechanical surface treatment in relation to their bread improving abilities. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 95(1), 69-77. doi:10.1016/0927-7757(94)03009-oChakrabarti-Bell, S., Wang, S., & Siddique, K. H. M. (2014). Flour quality and disproportionation of bubbles in bread doughs. Food Research International, 64, 587-597. doi:10.1016/j.foodres.2014.07.025McClements, D. J. (2015). Food Emulsions. doi:10.1201/b18868AZIZI, M. H., & RAO, G. V. (2005). Effect of Surfactant Gels on Dough Rheological Characteristics and Quality of Bread. Critical Reviews in Food Science and Nutrition, 44(7-8), 545-552. doi:10.1080/10408690490489288Gomes-Ruffi, C. R., Cunha, R. H. da, Almeida, E. L., Chang, Y. K., & Steel, C. J. (2012). Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage. LWT, 49(1), 96-101. doi:10.1016/j.lwt.2012.04.014Upadhyay, R., Ghosal, D., & Mehra, A. (2012). Characterization of bread dough: Rheological properties and microstructure. Journal of Food Engineering, 109(1), 104-113. doi:10.1016/j.jfoodeng.2011.09.02

ACEITAÇÃO SENSORIAL E MAPA DE PREFERÊNCIA INTERNO DE BEBIDAS LÁCTEAS SABOR CHOCOLATE

A bebida láctea sabor chocolate é um produto palatável e amplamente consumido no Brasil. O aumento em sua produção, assim como a utilização de subprodutos da indústria alimentícia em sua formulação, o tornam um produto interessante do ponto de vista econômico e sensorial. Este estudo avaliou a aceitação de seis marcas de bebidas lácteas sabor chocolate disponíveis no mercado, com a finalidade de desenhar um mapa interno de preferência dos consumidores. Através de testes sensoriais afetivos, 120 provadores, não treinados, analisaram as amostras e avaliaram os atributos: sabor, aparência, doçura, aroma, textura, impressão global e intenção de compra. Os resultados foram analisados estatisticamente através de ANOVA e teste de Tukey, com p≤0,05 como critério de significância estatística. Duas amostras foram as melhores avaliadas em cinco dos seis atributos, e, dentre estas, uma apresentou a maior intenção de compra positiva. Com estes resultados, foi possível desenhar o mapa de preferência interno dos consumidores, mostrando as duas amostras melhores avaliadas cercadas pela maioria dos consumidores e dois grupos de amostras mais afastadas, porém, com um pequeno nicho de consumidores a sua volta, o que indica que, mesmo com diferença nas avaliações, as bebidas lácteas sabor chocolate são produtos de grande aceitabilidade pelos consumidores

Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage

Emulsifiers and enzymes are used as anti-staling agents in bakery products, providing increased shelf life, which is especially interesting for industrialized breads, such as pan bread. The objective of this study was to evaluate the effects of the emulsifier sodium stearoyl lactylate (SSL) and of the enzyme maltogenic amylase (MALTO) on the quality of pan bread during storage. A 2(2) complete factorial experimental design was followed and the Response Surface Methodology (RSM) was used to evaluate the influence of the addition of SSL (0-0.50 g/100 g flour) and MALTO (0-0.04 g/100 g flour) on bread quality parameters. A Control bread (without the addition of emulsifier or enzyme) was also prepared. Response surfaces and mathematical models were obtained for all the responses studied, showing the positive effect of the addition of SSL and MALTO on the increase of bread volume and the reduction of firmness, especially on Day 10. The breads with the highest total scores in the sensory evaluation were those with 0.43 g SSL/100 g flour + 0.03 g MALTO/100 g flour and with 0.50 g SSL/100 g flour + 0.02 g MALTO/100 g flour. (C) 2012 Elsevier Ltd. All rights reserved.4919610

Fermented Cassava Starch Biscuits Enriched With Soluble And Insoluble Fibers [biscoitos De Polvilho Azedo Enriquecidos Com Fibras Solúveis E Insolúveis]

This work evaluated the use of wheat bran and polidextrose as fiber sources to enrich fermented cassava starch biscuits. The Response Surface Methodology was used to verify the influence of the addition of these fiber sources on the quality parameters of the biscuits. The responses of the 22 central composite rotational experimental design that were evaluated were specific volume, hardness, and moisture and color - parameters L, a*, and b*. For the specific volume and hardness responses, all factors were significant: 95% confidence level, with R2 of 0.9307 and 0.8091, respectively Analyzing the surfaces obtained it could be observed that the wheat bran and polidextrose reduced the specific volume and the wheat bran had a greater effect in increasing hardness. The substitution of fermented cassava starch by wheat bran and polidextrose in proportions of 1.5 and 5%, respectively, produced a fiber-rich sample with 6.23% dietary fiber (calculated theoretically) without affecting the expansion and texture characteristics negatively and with a good sensory acceptance.28SUPPL.184191(2000) Approved Methods, , AACC. 10 ed. St. Paul: American Association of Cereal ChemistsBertolini, A.C., Relationship between thermomechanical properties and baking expansion of sour cassava starch (polvilho azedo) (2001) Journal of the Science of Food and Agriculture, 81 (4), pp. 429-435Portaria n° 27. Aprova o Regulamento Técnico referente à Informação Nutricional Complementar (declarações relacionadas ao conteúdo de nutrientes), constantes do anexo desta Portaria (2006) Diário Oficial da União, , http://www.anvisa.gov.br/alimentos/legis/, BRASIL, Brasília, DF, 16 jan. 1998. Disponível em: Acesso em: 04 maioCereda, M.P., Padronização para ensaios de qualidade da fécula de mandioca fermentada (polvilho azedo). I. Formulação e preparo de biscoitos (1983) Boletim da Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 17 (3), pp. 287-295Chandalia, M., Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus (2000) New England Journal of Medicine, 342 (19), pp. 1392-1398Demiate, I.M., Relationship between baking behavior of modified cassava starches and starch chemical structure determined by FTIR spectroscopy (2000) Carbohydrate Polymers, 42 (2), pp. 149-158Fidgor, S.K., Rennhard, H.W., Caloric utilization and disposition of C-polydextrose in the rat (1981) Journal of Agricultural and Food Chemistry, 29 (6), pp. 1181-1189Gomes, A.M.M., Silva, C.E.M., Ricardo, N.M.P.S., Effects of annealing on the physicochemical properties of fermented cassava starch (polvilho azedo) (2005) Carbohydrate Polymers, 60 (1), pp. 1-6Govers, M.J., Wheat bran affects the site of fermentation of resistant starch and luminal indexes related to colon cancer risk: A study in pigs (1999) Gut, 45 (6), pp. 840-847Gutkoski, L.C., Pedó, I., (2000) Aveia: composição química, valor nutricional e processamento, , São Paulo: VarelaPolydextrose (1995) Compendium of Food Additive Specifications - Addendum 3, pp. 137-144. , JECFA. In: FAO Food and Nutrition, Paper 52Maier, H., Guar, locust bean, tara and fenugreek gums (1993) Industrial Gums: Polysaccharides and their Derivatives, pp. 181-226. , In: Whistler, R. L.BeMiller, J. N. (Eds.). 3a ed., cap. 8Marcon, M.J.A., The effect of fermentation on cassava starch microstructure (2006) Journal of Food Process Engineering, 29 (4), pp. 362-372Nelson, A.L., Higher Fiber Ingredients (2001), St. Paul: American Association of Cereal ChemistsPark, H., Seib, P.A., Chung, O.K., Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants (1997) Cereal Chemistry, 74 (3), pp. 207-211(1997) User Manual, , STABLE MICRO SYSTEMS, Texture Analyser TA-XT2i, Godalming, versions 6.10 and 7.10. Fasdfafas: Stable Micro Systems(1995) STATISTICA for Windows - Release 5.0 A, , STATSOFT, Tulsa, OK, USA: Stat Soft, IncStone, H., Sidel, J.L., (1993) Sensory Evaluation Practices, p. 338. , 2a ed. San Diego: Academic PressTorres, A., Thomas, R.D., Polydextrose and its applications in foods (1981) Food Technology, 35 (7), pp. 44-49Trowell, H.C., Definition of dietary fibre (1974) Lancet, pp. 503-505Vatanasuchart, N., Molecular properties of cassava starch modified with different UV irradiations to enhance baking expansion (2005) Carbohydrate Polymers, 61 (1), pp. 80-87Zoul, K., Laux, J.J., Yu, L., Comparison of Swiss red wheat grain and fractions for their antioxidant properties (2004) Journal of Agricultural and Food Chemistry, 52 (5), pp. 1118-112

Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol

Abstract The cereal bars are products globally accepted and consumed by all age groups. In this study, by Response Surface Methodology (RSM), the effects of different concentrations of inulin, acacia gum and sorbitol in the characteristics of hardness, color and water activity of cereal bars were studied. A total of 17 experiments being 8 factorials, 6 axials and 3 repetitions at the central point were performed. The regression model presented for the hardness was significant indicating that the quantities of inulin, acacia gum and sorbitol affect the hardness of the cereal bars. Referring to color it was observed that the less inulin and more sorbitol, the more yellow the tone of the bars was. The results of water activity were not influenced by the ingredients. In a comprehensive assessment through the RSM, the bars coming from the treatments 5 and 11 provided the best results and when submitted to sensory evaluation they were not statistically different. Although these bars have presented reduction of 15 to 20% in calorific value, according to the DRC 54/2012 they cannot be considered products with a reduced caloric value. These bars also presented considerable level of soluble fiber (more than 3% inulin)