Characterization of baked products with addition of fructooligosaccharides

Authors

  • Gwendolyne Hernández Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.
  • Marta Álvarez Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.
  • Barbarita Rosas Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.
  • Yoniel Pedro Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.

Keywords:

fructooligosaccharides, pancake, bread

Abstract

The characterization of pancake and bread made with fructooligosaccharides (FOS) were carried out by analyzing the content of moisture, proteins, ashes and fats; the carbohydrates were determined by difference. The height and diameter, volume and specific volume of the foodstuffs were measured and descriptive sensory profiles of were made. The 19% FOS pancakes presented 22.76% moisture, 6.89% protein, 2.16% ash, 18.54% fat and 49.65% carbohydrates. The height of the foodstuff was 7.25 cm and the specific volume of 2.3 cm3/g. Bread with 7.1% FOS presented 32.67% moisture, 7.58% protein, 1.73% ash, 7.58% fat and 54.56% carbohydrates. The height of the pieces was 6.3 cm and their diameter was 10.45 cm, the specific volume was 5.32 cm3/g. Both products were sensory evaluated as good.

Keywords: fructooligosaccharides, pancake, bread.

Author Biography

  • Gwendolyne Hernández, Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.

    Chemical Engineer (ISPJAE, 2007). Aggregate researcher of the Grains Division. Master's Degree in Food Science and Technology (IFAL, 2015). It belongs to the Livestock Research Group. He has 19 years of experience in research applied to cereals, mainly in wheat flour and baking. He has carried out work related to the development of products baked with alternative flour, the evaluation of additives and raw materials in the panification, the development of new products, as well as the determination of the durability of flour and baked goods.

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Published

2021-08-31

Issue

Vol. 31 No. 3 (2021)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Characterization of baked products with addition of fructooligosaccharides. (2021). Ciencia Y Tecnología De Alimentos, 31(3), 73-78. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/326

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