Sensory profile and acceptance of bakery products formulated with prebiotics

• Grant number: 10/00996-0
• Support Opportunities: Regular Research Grants
• Start date: May 01, 2010
• End date: April 30, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Ana Carolina Conti
• Grantee: Ana Carolina Conti
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

Prebiotics are food compounds non-digestible by the enzymes of the human gastrointestinal tract that behave like fibers. Inulin and oligofructose are fructans which have prebiotic claim approved by the Health Surveillance National Agency. Fructans can be applied in a variety of foods with nutritive (fiber and prebiotic) and technological functions. Studies have shown that fructans application in bakery products is feasible and products have good sensory acceptance. Nevertheless, effects of fructans addition on sensory characteristics of bakery products were not yet evaluated by more refined and complete sensory tests, as Descriptive Quantitative Analysis and preference map. Objective. Evaluation of sensory profile and acceptance of bakery products containing prebiotics. Approach and methodology. Inulin, oligofructose and inulin/oligofructose (50% each) will be added to formulation of bread and cake at enough quantity for that portion of each food contains, at least, three grams of these compounds in total. Physical-chemical analyses (food composition, fructans, texture, color, weigh and specific volume) will be performed on products. The sensory profile of products will be evaluated by Descriptive Quantitative Analysis and acceptance profile by hedonic scale and preference map. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

VOLPINI-RAPINA, LARISSA FERNANDA; SOKEI, FABIANA RURIKO; CONTI-SILVA, ANA CAROLINA. Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 48, n. 1, p. 37-42, SEP 2012. (10/00996-0)

PATRICIA KELLI DE SOUZA-BORGES; ANA CAROLINA CONTI-SILVA. Perfil sensorial e avaliação do grau de aceitação de pães produzidos com inulina e oligofrutose. Brazilian Journal of Food Technology, v. 21, 2017-12-21. (10/00996-0)