Oat hulls treated with alkaline hydrogen peroxide associated with extrusion as fiber source in cookies

Food Science and Technology (Campinas)

Melícia Cintia Galdeano¹  Maria Victória Eiras Grossmann¹ 

关键词: modified oat hulls;    sensory analysis;    dietary fiber;    casca de aveia modificada;    análise sensorial;    fibra alimentar;   

DOI  :  10.1590/S0101-20612006000100021

来源: SciELO

【 摘 要 】

Cookies were prepared with the replacement of 20% of wheat flour by chemically (alkaline hydrogen peroxide) and physically (extrusion) treated oat hulls, with the objective to investigate the possibility of use of this modified material. Cookies elaborated with the untreated hulls were used as control. Cookies were evaluated for their physical (spread ratio, specific volume and color) and sensory characteristics, and no difference was detected (p<0.05) among the cookies in relation to the physical properties. Triangule test, used to verify difference (p<0.05) among treated and untreated cookies, confirmed the efficiency of the treatment in sensory level. The acceptance level of cookies with treated fiber was evaluated by potential consumers of the product, obtaining 91% acceptance. The cookies presented 10.6 g of dietary fiber per 100 g of product.

【 授权许可】

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