Bona, Oliveira, & Hauly, 2006) and higher rmness and lower
acceptability of sponge cakes (Ronda, Gómez, Blanco, & Caballero,
2005). Gonzalez, Adhikari, and Sancho-Madriz (2011) found that
peach-avoured yogurts with fructooligosaccharide show similar
sensory prole and acceptability, but fructooligosaccharide with
added Lactobacillus acidophilus (synbiotic ingredient) present
a negative impact on sensory acceptability.
Incorporation of prebiotics into baked goods allows the
replacement of sugar, enriches bre and improves moisture
retention properties (Franck, 2002; Wang, 2009). Some studies
have been conducted on adding fructans to cakes (Devereux, Jones,
McCormack, & Hunter, 2003; Moscatto et al., 2006; Ronda et al.,
2005), in which the cakes were evaluated regarding physical
properties (texture, colour and volume) and sensory acceptability,
but no studies evaluated the effects of prebiotic addition on the
sensory prole of cakes.
Certain health benets can be claimed for products containing
inulin and oligofructose as prebiotics, but the ofcial rules about
the use and exact wording of these claims vary from country to
country. In Brazil, legislation approves the claim that inulin and
oligofructose help to balance the intestinal ora, since their
consumption is associated to a balanced diet and healthy lifestyle,
provided that consumption of the product is accompanied by
liquid intake. Moreover, solid food servings should contain at least
3 g of inulin or oligofructose, or both, for the claim to be made
(ANVISA, 2011).
Therefore, functional foods for which prebiotic claims can be
made must contain a minimum quantity of inulin and oligofructose
and be accepted by consumers, as well as being presentable as
commercial products. Since inulin and oligofructose have some
technological functions, as described above, it is expected that their
incorporation in cakes will cause changes to the sensory attributes
of the products, which may also inuence their acceptability among
consumers. Therefore, the aim of this study was to evaluate the
sensory prole and preference mapping of orange cakes with
addition of the prebiotics inulin and oligofructose.
Bona, Oliveira, & Hauly, 2006) and higher rmness and loweracceptability of sponge cakes (Ronda, Gómez, Blanco, & Caballero,2005). Gonzalez, Adhikari, and Sancho-Madriz (2011) found thatpeach-avoured yogurts with fructooligosaccharide show similarsensory prole and acceptability, but fructooligosaccharide withadded Lactobacillus acidophilus (synbiotic ingredient) presenta negative impact on sensory acceptability.Incorporation of prebiotics into baked goods allows thereplacement of sugar, enriches bre and improves moistureretention properties (Franck, 2002; Wang, 2009). Some studieshave been conducted on adding fructans to cakes (Devereux, Jones,McCormack, & Hunter, 2003; Moscatto et al., 2006; Ronda et al.,2005), in which the cakes were evaluated regarding physicalproperties (texture, colour and volume) and sensory acceptability,but no studies evaluated the effects of prebiotic addition on thesensory prole of cakes.Certain health benets can be claimed for products containinginulin and oligofructose as prebiotics, but the ofcial rules aboutthe use and exact wording of these claims vary from country tocountry. In Brazil, legislation approves the claim that inulin andoligofructose help to balance the intestinal ora, since theirconsumption is associated to a balanced diet and healthy lifestyle,provided that consumption of the product is accompanied byliquid intake. Moreover, solid food servings should contain at least3 g of inulin or oligofructose, or both, for the claim to be made(ANVISA, 2011).Therefore, functional foods for which prebiotic claims can bemade must contain a minimum quantity of inulin and oligofructoseand be accepted by consumers, as well as being presentable ascommercial products. Since inulin and oligofructose have sometechnological functions, as described above, it is expected that theirincorporation in cakes will cause changes to the sensory attributesof the products, which may also inuence their acceptability amongconsumers. Therefore, the aim of this study was to evaluate thesensory prole and preference mapping of orange cakes withaddition of the prebiotics inulin and oligofructose.
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