| Registro completo |
| Provedor de dados: |
BJPS
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| País: |
Brazil
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| Título: |
Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread
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| Autores: |
Brasil,Jacira Antonia
Silveira,Karina Correia da
Salgado,Silvana Magalhães
Livera,Alda Verônica Souza
Faro,Zelyta Pinheiro de
Guerra,Nonete Barbosa
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| Data: |
2011-03-01
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| Ano: |
2011
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| Palavras-chave: |
Inulin/effect of application
White bread/analysis
Fat/substitutes
Foods/sensory analyse
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502011000100023
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| Editor: |
Universidade de São Paulo, Faculdade de Ciências Farmacêuticas
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| Relação: |
10.1590/S1984-82502011000100023
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| Formato: |
text/html
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| Fonte: |
Brazilian Journal of Pharmaceutical Sciences v.47 n.1 2011
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| Direitos: |
info:eu-repo/semantics/openAccess
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