Scholarly record
EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS
Abstract
The current orientation towards a healthy, calorie-free, high nutritional diet requires the identification and study of new ingredients with high nutritional properties, which introduced into the bread consumed daily, contribute to a suitable diet both for people with special diet needs and for healthy people. In this regard, the use of vegetal matrices such as konjac flour and psyllium bran in the bakery products represents a new idea that could be implemented in the food industry in order to diversify the range of low glycemic and high fiber bakery products. The aim of the study is to investigate the effect of konjac flour and psyllium bran as sources of dietary fibre at different level of substitution of whole wheat flour (0%, 5%, 10%) on the physical-chemical composition, textural and sensorial properties of developed bread. Results showed that the nutritional value of the studied bread samples increased significantly with increasing levels of konjac flour and psyllium bran. The mean sensory scores obtained showed that bread with 10% substitution KF5PB5 (5% konjac flour + 5% psyllium husk) had the highest taste, texture, crust and overall acceptability scores in all the attributes evaluated showing high acceptability from consumers. This study aimed to obtain seven types of bakery products with high fibre content and gluten free: control bread - CB; 5% konjac flour - KF5; 10% konjac flour - KF10; 5% psyllium bran - PB5; 10% psyllium bran - PB10; 5% konjac flour and 5% psyllium bran - KF5PB5; 10% konjac flour and 10% psyllium bran - KF10PB10 and evaluate their bakery parameters, nutritional value and consumer acceptance.
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References11
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