Abstract:
A major challenge currently facing
the food industry is the need for increased
nutritional value in foods. A feasible and nutritional method to achieve this aim in bakery
products is the addition of prebiotics which makes possible the sale of more nutritional
food with equal sensory featur
es. The main aim of the present study was to assess the
effects of oligofructose, inulin and oligofructose
-
enriched inulin on the features of
prebiotic cake. In the control sample, the highest symmetry and volume was observed,
along with the lowest apparen
t density and specific gravity. The crumb was observed to
become less yellowish and more reddish when fructans were added, except during the
addition of 2.5% oligofructose
-
enriched inulin. In the storage period of the product, the
control sample had the hi
ghest hardness and least moisture. Samples with 2.5%
inulin/oligofructose and 10% oligofructose/inulin demonstrated an increased level of
protein, total fiber, and ash, respectively.
The highest and the lowest scores in terms of
sensory evaluation of the c
akes (one day post
-
baking) were attained by the 2.5%
oligofructose/inulin and 10% inulin, respectively.
Keywords:
Dietary fibre
,
F
ructans,
N
utritional value,
Prebiotic cake
,
Sensory evaluation
