Journal
FOOD SCIENCE & NUTRITION
Volume 8, Issue 10, Pages 5452-5460Publisher
WILEY
DOI: 10.1002/fsn3.1802
Keywords
color measurement; nondigestible oligosaccharides (NDO); sensory panel performance; texture profile analyzer
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Funding
- Doctoral School of Food Science, Szent Istvan University
- Janos Bolyai Research Scholarship of the Hungarian Academy of Sciences
- European Union
- European Social Fund [EFOP-3.6.3- VEKOP-16-2017-00005]
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Xylo-oligosaccharides (XOS) are nondigestible oligosaccharides (NDO) which are recently authorized as novel food ingredients in European Union. Present study introduces the effect of XOS on baking quality of cookies. Color measurements proved that XOS enhance the caramelization during baking. Texture profile, geometry, and baking loss of cookies showed little changes due to XOS addition indicating that XOS are easy to incorporate into baking products. Based on sensory evaluation by expert panel, it was observed that XOS increased the baked character of the cookies as indicated by the increased caramel flavor, darker color, and crispier texture. XOS addition also increased the sweet taste and global taste intensity of cookies suggesting that in bakery products XOS evolve a flavor enhancer role. XOS proved to be a promising new alternative to increase dietary fiber content of cereal-based cookies.
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