Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments

Dutcosky, Sílvia Deboni; Grossmann, Maria Victória Eiras; Silva, Rui Sérgio S.F.; Welsch, Anette K.

doi:10.1016/j.foodchem.2005.06.029

Cited by 98 publications

(74 citation statements)

References 11 publications

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“…The experimental formulation 5 was closest to the desirable value since the formulation suggested by Lobato et al (2012), investigating snack bars with high soy protein and isoflavone, and Dutcosky et al (2006) investigating cereal bars with high prebiotic fiber content, reported that the greater the amount of (fiber-rich) residue in the cereal bars, the greater the hardness of the bars and the greater their cut resistance. These increases can be explained by the possible compression of the bars due to the presence of fiber residue reducing the amounts of some of the constituents responsible for generating empty spaces or even due to the different granulometry values of the dry constituents.…”

Section: Cereal Bar Desirabilitymentioning

confidence: 91%

Application of roasted rice bran in cereal bars

et al. 2012

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The objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical characteristics of the cereal bars was studied. The overall acceptability of three selected formulations was also evaluated. An increase in the roasted rice bran level in the formulation reduced the force of rupture and water activity, resulted in intermediate density, and caused darkening of the bars. The contents of lipid and total dietary fiber were higher in the formulation with the highest rice bran content, which was therefore classified as functional food. The formulation containing 0.34; 0.32; and 0.34 roasted rice bran, rice flakes, and corn flakes, respectively, seemed to be the best outcome. Cereal bars with roasted rice bran levels between 10 and 20% were accepted by consumers.

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Section: Cereal Bar Desirabilitymentioning

confidence: 91%

Application of roasted rice bran in cereal bars

et al. 2012

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“…In recent years, diverse products with high fibre content have been developed. Various researchers have shown the potential use of fibre in preparation of bread (Gomez et al 2003), muffins (Grigelmo and Belloso 1998), cereal bars (Dutcosky et al 2006), cookies (Larrea et al 2005a), extruded products (Artz et al 1990) etc., where mostly cereal bran is used as the source of fibre. DF from several sources certainly increases the nutritional and functional value of food, but usually alters the rheological properties of the dough and hence the quality and sensory properties of the end product (Wang et al 2002;Monro 2004).…”

Section: Introductionmentioning

confidence: 99%

Development of radish fibre based snack by response surface methodology (RSM)

Gupta

Premavalli

2011

J Food Sci Technol

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This study aimed at optimization and development of radish fibre-rich snack using response surface methodology (RSM).The effect of ingredients on the quality of refined wheat flour (maida) based fried snack was studied. As the concentration of ghee in the formulation increased, the product became soft and lost its crispiness, thus affecting the overall acceptability. Radish fibre (5-20 g) was incorporated in the maida and the central composite design used to develop models for the responses. It was observed that ghee and fibre significantly (p ≤ 0.05) affected the acceptability and texture of fried product. Based on surface responses and 3D plots, level of fibre (20 g), maida (100 g) and ghee (15.12 g) were optimized to form a fibre-rich product, with high acceptability and better texture profile. The fibre-rich snack product contained nearly 8% more total dietary fibre (12.24%) than the control (4.25%). The product was stored for 6 months under ambient conditions during which it was stable and acceptable up to 4 months. At 5°C, it was stable up to 6 months in tri-laminated paper/Al-foil/ polyethylene (PFP) pouches.

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“…'neither like nor dislike' (American Society for Testing and Materials, 2011). There was a decrease in the acceptance rate with storage time, but this was not lower than 70% and is also considered acceptable (Dutcosky et al, 2006). Initially, the panellists scored granola as 'like very much' in all parameters studied.…”

Section: Sensory Instrumental and Microbiological Characterisation mentioning

confidence: 90%

“…The sensory perception of changes in food by the consumer is a crucial factor in purchasing decisions. According to Dutcosky et al (2006), affective tests are a promising tool to obtain information directly from consumers, who already have a sensory memory of the product being assessed.…”

Section: The Cultivars Chenopodium Quinoa Brs Piabiru Andmentioning

confidence: 99%