The aim of this experimental work was to evaluate the effect of inulin addition on dough rheological properties, texture and sensory quality of extruded snacks. Two commercial fructan products of different degree of polymerisation (DPn) were used at levels from 2% to 7% (DPn ¼ 10 for inulin GR; DPn ¼ 23 for inulin HPX). Dough rheological properties were investigated using dynamic measurements in the linear viscoelastic range (frequency sweep and time cure tests) and farinograph test. Colour, specific volume (Vs), mechanical and sensory properties of snacks were evaluated. Fibre enrichment lowered dough consistency due to a reduction in water absorption. Large differences in elastic properties of samples were observed between 25 and 95 C due to incompatibility between inulin and starch and different kinetics of starch gelatinization. The magnitude of G0 decreased with the increase in fibre content and GR had a greater effect than HPX. Inulin GR increased product expansion and hardness compared with the reference. No significant differences in Vs and mechanical properties were observed between reference and inulin HPX enriched samples up to 5%, while lower values were observed at 7%. Short-chain inulin lowered the extent of non-enzymatic browning. Snacks made with 5% inulin HPX can be used to enhance the fibre content without impacting negatively on product quality.

Impact of soluble dietary fibre on the characteristics of extruded snacks

PERESSINI, Donatella
Primo
Conceptualization
;
FOSCHIA, Martina
Secondo
Investigation
;
TUBARO, Franco
Penultimo
Investigation
;
SENSIDONI, Alessandro
Ultimo
Membro del Collaboration Group
2015

Abstract

The aim of this experimental work was to evaluate the effect of inulin addition on dough rheological properties, texture and sensory quality of extruded snacks. Two commercial fructan products of different degree of polymerisation (DPn) were used at levels from 2% to 7% (DPn ¼ 10 for inulin GR; DPn ¼ 23 for inulin HPX). Dough rheological properties were investigated using dynamic measurements in the linear viscoelastic range (frequency sweep and time cure tests) and farinograph test. Colour, specific volume (Vs), mechanical and sensory properties of snacks were evaluated. Fibre enrichment lowered dough consistency due to a reduction in water absorption. Large differences in elastic properties of samples were observed between 25 and 95 C due to incompatibility between inulin and starch and different kinetics of starch gelatinization. The magnitude of G0 decreased with the increase in fibre content and GR had a greater effect than HPX. Inulin GR increased product expansion and hardness compared with the reference. No significant differences in Vs and mechanical properties were observed between reference and inulin HPX enriched samples up to 5%, while lower values were observed at 7%. Short-chain inulin lowered the extent of non-enzymatic browning. Snacks made with 5% inulin HPX can be used to enhance the fibre content without impacting negatively on product quality.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11390/1015946
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