Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

Jaworska, Danuta; Królak, Maria; Przybylski, Wiesław; Jeżewska-Zychowicz, Marzena

doi:10.3390/foods9070869

Cited by 15 publications

(13 citation statements)

References 68 publications

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“…It should be noted, therefore, that the highest additive of β-glucans that would be acceptable to consumers on a par with the control (CON) is 15% (BG15). Jaworska et al [ 62 ] examined the sensory preferences of consumers of pasta with the addition of oat-β-glucans and reported that pasta with 16% addition of this ingredient turned out to be most often desired among samples with different levels of enrichment (the share of β-glucans was 0, 4, 8, 12, and 16%). The authors revealed that the choice of pasta with the 16% share of β-glucans was determined by the respondents’ interest in the inclusion of dietary fiber in the diet and the need to consume functional products.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Krawęcka

Sobota

Sykut-Domańska

2020

Foods

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The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

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Section: Resultsmentioning

confidence: 99%

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Krawęcka

Sobota

Sykut-Domańska

2020

Foods

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“…However, it is well-known that the palatability of food items may be influenced by the kind of food, the amount of added fiber and its physiochemical properties, the food texture and its organoleptic properties as demonstrated in previous studies (31)(32)(33)(34). In our study, the participants could select from a variety of fiber-enriched products.…”

Section: Discussionmentioning

confidence: 92%

Offering Fiber-Enriched Foods Increases Fiber Intake in Adults With or Without Cardiometabolic Risk: A Randomized Controlled Trial

et al. 2022

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IntroductionPrevious efforts to increase fiber intake in the general population were disappointing despite growing awareness of the multiple benefits of a high fiber intake. Aim of the study was to investigate the acceptance and consumption of fiber-enriched foods.MethodsOne hundred and fifteen middle-aged healthy individuals with and without elevated waist circumference (> 102 cm in males and > 88 cm in females) were recruited and randomized to an intervention or an age- and sex-matched control group. Subjects assigned to the intervention group were invited to select fiber-enriched foods from a broad portfolio of products to increase fiber intake by 10 g/day. Control subjects could choose items from the same food basket without fiber enrichment. The primary outcome was the increase in dietary fiber intake, and secondary outcomes were changes in cardiometabolic risk factors, microbiota composition, food choices, and consumer acceptance of the fiber-enriched foods.ResultsCompared to baseline, daily fiber intake increased from 22.5 ± 8.0 to 34.0 ± 9.6 g/day after 4 weeks (p < 0.001) and to 36.0 ± 8.9 g/day after 12 weeks (p < 0.001) in the intervention group, whereas fiber intake remained unchanged in the control group. Participants rated the taste of the food products as pleasant without group differences. In both groups, the most liked foods included popular convenience foods such as pretzel breadstick, pizza salami, and pizza vegetarian. After 12 weeks of intervention, there were minor improvements in plasma lipids and parameters of glucose metabolism in both the intervention and control group compared to baseline, but no differences between the two groups. Increased fiber consumption resulted in an increased (p < 0.001) relative abundance of Tannerellaceae.ConclusionsFiber-enrichment of popular foods increases fiber intake in a middle-aged population with and without cardiometabolic risk and may provide a simple, novel strategy to increase fiber intake in the population.

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“…Due to the protein and β-glucan content, the drink becomes more structured, less acidic, and somewhat loses its orange taste. This is partly explained by the ability of β-glucan to neutralize the sour taste, which is confirmed by the results of the sensory evaluation of pasta with β-glucan [ 94 ], but the mechanism of this action requires additional research. β-glucan prevents the delamination of food systems due to its structuring ability, which is confirmed by the stability of the physicochemical parameters during storage.…”

Section: The Use Of β-Glucan In the Technology Of Dairy Drinks And Fe...mentioning

confidence: 82%

β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

et al. 2022

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The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of origin, chemical structure, and methods of obtention. It has been established that the most popular in the food technology of dairy products are β-glucans from oat and barley cereal, which exhibit pronounced technological functions in the composition of dairy products (gel formation, high moisture-binding capacity, increased yield of finished products, formation of texture, and original sensory indicators). The expediency of using β-glucan from yeast and mushrooms as a source of biologically active substances that ensure the functional orientation of the finished product has been revealed. For the first time, information on the use of β-glucan of various origins in the most common groups of dairy and milk-based products has been systematized. The analytical review has scientific and practical significance for scientists and specialists in the field of food production, in particular dairy products of increased nutritional value.

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Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking

Cited by 15 publications

References 68 publications

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Offering Fiber-Enriched Foods Increases Fiber Intake in Adults With or Without Cardiometabolic Risk: A Randomized Controlled Trial

β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review

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