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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose

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Author(s):
Volpini-Rapina, Larissa Fernanda [1] ; Sokei, Fabiana Ruriko [1] ; Conti-Silva, Ana Carolina [1]
Total Authors: 3
Affiliation:
[1] Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 48, n. 1, p. 37-42, SEP 2012.
Web of Science Citations: 23
Abstract

Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with inulin, with inulin/oligofructose and without prebiotics (standard cake) was evaluated using descriptive quantitative analysis. Preference mapping was assessed using multidimensional scaling on data obtained through an acceptability test with a nine-point hedonic scale. The cakes with prebiotics presented greater crust brownness, dough beigeness, hardness and stickiness than the standard cake and lower crumbliness. Principal Component Analysis (69.5 and 10.7% of explanation to the first and second principal components, respectively) showed that crust brownness, dough beigeness, hardness and stickiness contributed to distinguish the cakes with prebiotics from standard cakes. The sensory acceptability was similar for the three cakes and higher when compared to three commercial cakes, but the preference mapping showed that cakes with prebiotics were preferred to commercial cakes. Addition of prebiotics in orange cakes is feasible, based on the sensory results, which may facilitate marketing of this functional food with sensorial qualities equivalent to conventional products. (c) 2012 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 10/00996-0 - Sensory profile and acceptance of bakery products formulated with prebiotics
Grantee:Ana Carolina Conti
Support Opportunities: Regular Research Grants