Juhász, Réka and Penksza, Péter and Sipos, László (2020) Effect of xylo-oligosaccharides (XOS) addition on technological and sensory attributes of cookies. Food Science and Nutrition. ISSN 2048-7177 (In Press)
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Abstract
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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | color measurement, nondigestible oligosaccharides (NDO), sensory panel performance, texture profile analyzer |
| Subjects: | S Agriculture / mezőgazdaság > S1 Agriculture (General) / mezőgazdaság általában |
| Depositing User: | Dr. László Sipos |
| Date Deposited: | 28 Sep 2020 08:15 |
| Last Modified: | 03 Apr 2023 07:00 |
| URI: | http://real.mtak.hu/id/eprint/114877 |
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