Prebiotic attributes of inulin enriched biscuits: sensory and nutritional aspects

International Conference on Green Agro-industry and Bioeconomy 2017

农业科学;生物科学;经济学

Raihing, C.^1 ; Mageshwari, S.U.^1

Department of Food Service Management, Dietetics Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore -43, Tamil Nadu, India^1

关键词: Anti-oxidant activities;    Nutritional properties;    Overall acceptability;    Partial replacement;    Physical characteristics;    Rheological behaviour;    Sensory characteristics;    Standard procedures;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/131/1/012003/pdf
DOI  :  10.1088/1755-1315/131/1/012003

来源: IOP

【 摘 要 】

The study aims to develop an enriched functional biscuit with prebiotic inulin and to understand the impact of addition of different levels of inulin on sensory and nutritional properties of the biscuits. A standard biscuit and three variations namely P1, P2 and P3 were formulated and standardized through test and trial method to get consistent final products. Inulin was added replacing fat in the standard-0%, P1- 100% P2-62% and P3-37%. The biscuits were evaluated by 15 panel members for sensory attributes i.e. appearance, colour, flavour, taste, texture and overall acceptability. Nutrients analysis for energy, carbohydrate, protein, fat, fibre, free fatty acid and total antioxidant activity were done using standard procedures. Addition of inulin can give rise to products with different rheological behaviour and sensory characteristics. P2 (62% fat replaced) was acceptable with a high score for overall acceptability (7.45±0.39). Fat content was found to be highest in P3 (25.88gm). The inulin content in P1, P2 and P3 was 25.7gm, 34.5gm and 19.1 gm respectively. Antioxidant activity was also observed in all the biscuits and activity was highest in P2 (229.54μg). The partial replacement of fat by inulin in the production of biscuits was effective in reducing the fat content in the final product. A significant difference in taste (p=0.004) and texture (p=0.048) and was observed among the biscuit variations. The formulation P2, with 62 % fat replacement by inulin, presented similar results to the standard product, being the formulation with the greatest sensory acceptance and physical characteristics.