Efeito da adiÃÃo de inulina sobre os parÃmetros nutricionais, fÃsicos e sensoriais do pÃo

AUTOR(ES)

Jacira Antonia Brasil

DATA DE PUBLICAÇÃO

2006

RESUMO

Effect of inulin on nutritional, physical and sensorial parameters of bread. The restriction of the bread ingestion on diabetics and obesity treatment due to the high digestibility of carbohydrates and consequently high glicemic index (GI), took the food industry to develop high dietary fiber content products with intention to reduce it. One of dietary fibres used is the inulin that improves the reduction of starch gelatinization without modifying the organoleptics characteristics of the product. This study had as objective to develop three bread formulations, by straight dough: 6% of fat, 6% and 10% of inulin. In the gotten breads of three assays had been evaluated the nutritional, physical and sensorial aspects. The data of the centesimal composition pointed out a caloric reduction of 11% and 17% to the breads containing 6% and 10% of inulin, respectively. Fat content presented a significant reduction of 85% on bread with 6% of inulin and 86% on bread with 10% of inulin. The GI of the bread with 10% of inulin was lesser (IG=82) of that the breads with 6% of inulin (IG=85) and equal to the bread with 6% of fat (IG=82). The physical analyses demonstrated that the reduction of the volume of the bread with 10% of inulin was superior to the data from literature. The weight of breads experimental and standard did not differ statistically. In accordance with the sensorial tests the bread with 10% of inulin was classified as to regular. The results allow concluding that the addition of inulin was not enough to produce breads of low GI and had a negative interference in the physical aspects and the sensorial characteristics of breads; the substitution of fat for the inulin resulted in a bread light in fat content

ASSUNTO(S)

glicemic index sensorial analysis fat substitute Ãndice glicÃmico substituto de gordura light bread inulina inulin nutricao anÃlise sensorial pÃo light

Documentos Relacionados

• Qualidade comercial do cafà e efeitos sobre parÃmetros bioquÃmicos, fÃsicos e antropomÃtricos de indivÃduos adultos
• Consumo de cafà cafeinado e descafeinado por indivÃduos adultos: parÃmetros bioquÃmicos, fisiolÃgicos, fÃsicos e antropomÃtricos
• Modelagem de parÃmetros biofÃsicos para avaliaÃÃo de risco à desertificaÃÃo
• InferÃncia sobre os parÃmetros da distribuiÃÃo Birnbaum-Saunders bi-paramÃtrica
• InfluÃncia da adiÃÃo de polissacarÃdeos nas propriedades fÃsicas do gesso alfa