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Fructooligosaccharide – Retention during baking and its influence on biscuit quality

Paper ID Volume ID Publish Year Pages File Format Full-Text
19739 43123 2013 13 PDF Available
Title
Fructooligosaccharide – Retention during baking and its influence on biscuit quality
Abstract

Biscuits are the popular category of bakery products which have the potential to act as vehicles for delivering nutritional benefits. Addition of the prebiotic ingredient fructooligosaccharide (FOS) is found to provide both nutritional and technological advantages in biscuits. The fate of FOS in the biscuit matrix and the retention level at which the proposed benefits are achieved are of interest. Here, the objective is to study the retention of added FOS after baking, correlate the retention studies with quality parameters of biscuits such as texture and organoleptic properties, and also with the microstructure and in vitro starch digestion characteristics of the experimental biscuits. The suitable physical form of FOS that confers the intended functionality in the biscuit matrix was also determined. It was observed that the retention of FOS increased with their increasing initial levels. At higher levels, FOS affected texture of biscuits due to disruption of gluten matrix as confirmed by the microstructure analysis. The residual FOS in the biscuit after baking reduced the glucose released during in vitro starch digestion at the same level of its retention.

Keywords
Fructooligosaccharide; Prebiotic; Retention; Microstructure; In vitro starch digestion
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 4, December 2013, Pages 68–80
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us