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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Processes

ISSN

2227-9717

e-ISSN

2227-9717

Svazek periodika

12

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

19

Strana od-do

—

Kód UT WoS článku

001231707700001

EID výsledku v databázi Scopus

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