Data/hora: 09/06/2024 02:51:28

Provedor de dados: 	60	
País: 	Brazil	
Título: 	Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread	
Autores: 	Brasil,Jacira Antonia; Silveira,Karina Correia da; Salgado,Silvana Magalhães; Livera,Alda Verônica Souza; Faro,Zelyta Pinheiro de; Guerra,Nonete Barbosa.	
Data: 	2011-03-01	
Ano: 	2011	
Palavras-chave: 	Inulin/effect of application; White bread/analysis; Fat/substitutes; Foods/sensory analyse.	
Resumo: 	The present work evaluated the effect of the addition of inulin on sensory, nutritional and physical parameters of white bread. Three formulations containing 0%, 6% and 10% of inulin were produced. Physical analyses of mass, volume, specific volume, density, centesimal composition, glycemic index (GI) and qualitative descriptive sensory analyses, were carried out. The reduction in bread volume seen with 10% inulin was higher than that reported in the literature. Bread weight did not differ statistically. There was an 85% reduction in fat content for bread with 6% inulin and 86% for bread containing 10% inulin. Glycemic index in bread containing 10% inulin was lower than bread with 6% inulin and equal to inulin-free bread. A level of 6% inulin added to bread was regarded to yield good sensory quality.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502011000100023	
Editor: 	Universidade de São Paulo, Faculdade de Ciências Farmacêuticas	
Relação: 	10.1590/S1984-82502011000100023	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Pharmaceutical Sciences  v.47 n.1 2011	
Fonte: 	info:eu-repo/semantics/openAccess