Effect of fiber and insect powder addition on selected organoleptic and nutritional characteristics of gluten-free bread

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F24%3A43881281" target="_blank" >RIV/62157124:16270/24:43881281 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2227-9717/12/5/970/pdf?version=1715736019" target="_blank" >https://www.mdpi.com/2227-9717/12/5/970/pdf?version=1715736019</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/pr12050970" target="_blank" >10.3390/pr12050970</a>

Result language

angličtina

Original language name

Effect of fiber and insect powder addition on selected organoleptic and nutritional characteristics of gluten-free bread

Original language description

A wide range of gluten-free bakery products are already available on the market. However, they often have a low proportion of fiber and inferior sensory properties when compared to classic baked goods. The aim of this work was to evaluate the influence of the addition of different types of fiber and insect powder on selected organoleptic and nutritional properties of gluten-free bread and to reformulate a recipe for gluten-free bread. Twenty-four experimental samples were prepared with different types and percentages of fiber, either alone or in combination. Sensory analysis, instrumental texture analysis, and chemical analyses, including predicted glycemic index, were carried out. A total of 16 of the 24 fiber-enriched samples received an average or slightly above-average rating. The samples containing the fiber mixture without insect powder and the sample containing 9% flaxseed performed best in the overall evaluation. The combination of different types of plant fibers simultaneously with the incorporation of insect powder in a low concentration appears to be advantageous, both from the viewpoint of sensory acceptability and also from the viewpoint of the potential for increasing the polyphenol content and antioxidant capacity. This study lists the sensorially acceptable range of fiber concentrations, which can be a guide for the bakery industry.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Volume of the periodical

12

Issue of the periodical within the volume

5

Country of publishing house

CH - SWITZERLAND

Number of pages

19

Pages from-to

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UT code for WoS article

001231707700001

EID of the result in the Scopus database

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