Eff ect of barley β-glucan addition as a fat replacer on muffi n quality.

Abstract

Background. The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffi ns and to determine its eff ect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable. Material and methods. Dough and baked muffi ns were used as the research material. Five muffi n recipes were prepared: control (K0%) with 16% fat content in the total dough weight, with fat content decreased by 10% (PG10%), 15% (PG15%), 20% (PG20%) and 25% (PG25%). β-glucan was used as a fat replacer in the 1:4 ratio. The parameters determining the physical characteristics and sensory attributes were measured, compared and statistically analyzed using a principal component analysis (PCA) method. Results. Although the partial replacement of shortening with barley β-glucan is possible, it may negatively infl uence the physical properties of dough (aeration) and baked products (volume, density). It has been observed that increasing the content of this fat replacer enlarges the pores of the crumb. The textural properties of muffi ns with a fat content decreased by 20% are most similar to the control. Moreover, it has been shown that the overall sensory quality goes down when the amount of fat replacer in the muffi n recipe is increased. However, adding β-glucan to products in which fat content was decreased by 10% did not infl uence significantly the typical taste. Conclusion. Despite the adverse eff ect of β-glucan on the physical and sensorial properties, it was found to be reasonable to use it even in small amounts (up to 10%) to increase the nutritional value of products.

Optimization of Soursop (Annona muricata L.) Puree Concentration and Margarine on Quality of Muffins

“…Fat plays a role in the formation of texture, moisture from crumbs, mouthfeel, and in the aeration process for contructing pores in muffin products (Ain, Marina, & Sakinah, 2016). The crude fiber content in soursop can be used as a fat replacer which can reduce fat in bakery product production because of its ability to bind water and produce sensory effects similar to fat (Onacik-Gür et al, 2016).…”

Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

“…The volume of the muffins was determined using rapeseed displacement method. The crumb density was calculated by cutting a cube of 2 × 2 × 2 cm from the inside of the baked products and weighing it [18]. This analysis was carried out in nine repetitions.…”

“…Large amounts of fat in the biscuit recipe ensure a finely porous crumb structure, as well as high lightness and delicacy [25]. Other scientists have also reported a reduction in baking volume when fat has been replaced with substitutes such as e.g., various β-glucans, maltodextrin, polydextrose [18,23,26]. Fat reduction decreases the amount of air bubbles that are introduced into the batter during whipping and expand during baking [27].…”

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

“…Current trends of consumers who demand healthier diets without compromising quality have made the food industry concentrate their efforts on reducing the levels of saturated‐ and trans‐ fats. Thus, research strategies to replace saturated‐ and trans ‐fats have been conducted in which solid fats used in the industry are replaced with a variety of lipid sources (Kanjilal et al , ), carbohydrates (Onacik‐Gür et al , ) and proteins (Paglarini et al , ). Still, the total or partial replacement of the solid fat negatively affects the sensory and mechanical properties of the food (Biguzzi et al , ).…”