Chicory syrup as a substitution of sugar in fine pastry

Authors

  • Michaela Zacharová Tomas Bata University in Zlin, Faculty of Technology, Department of food technology, nám. T. G. Masaryka 5555, Zlí­n, 760 01
  • Iva Burešová Tomas Bata University in Zlin, Faculty of Technology, Department of food technology, nám. T. G. Masaryka 5555, Zlí­n, 760 01
  • Robert Gál Tomas Bata University in Zlin, Faculty of Technology, Department of food technology, nám. T. G. Masaryka 5555, Zlí­n, 760 01
  • Dominika Walachová Tomas Bata University in Zlin, Faculty of Technology, Department of food technology, nám. T. G. Masaryka 5555, Zlí­n, 760 01

DOI:

https://doi.org/10.5219/890

Keywords:

inulin, chicory, muffin, sugar, texture

Abstract

Fine pastry is a favorite snack but contains big amount fats and sugars. Sugar consumption is a major factor in the development of diabetes and obesity. Because of the growing interest in low-calorie alternatives to sucrose, producers react with different new products which can replace sugar and do not compromise the consumer acceptability of food products. This study deals with replacement of sugar with chicory oligofructose syrup, which provides same sweetness as sugar but contain over 70 % of fiber. Chicory syrup is composed of oligo-fructose and inulin. Inulin-type fructans are beneficial for immune and cardiovascular systems and its prebiotic function can protect colon health. In this study, the influence of sucrose (7 g.100g-1) replacement with chicory oligofructose syrup (0; 3.5; 7 g.100g-1) on the texture, specific loaf volume and sensory acceptability of biologically leavened muffins was tested. The substitution of sugar by the chicory syrup decreased specific loaf volume from 2.15 to 2.01 mL.g-1 while hardness, springiness and chewiness increased. There was no detrimental impact of syrup addition to cohesiveness of fine pastry muffin. It was observed that due to the syrup addition, pastry hardens faster, as showed results of hardnesss measured after 24 h. Bread crumb and crust sensory characteristics were not affected by the syrup addition. Weak impact of sugar replacement on sensory evaluation may be related to a reduced amount of the panelists involved in this study. More extensive study will, however, be performed to describe the impact of sugar replacement of fine biologically leavened muffins in more details. The results of this preliminary study shows, that the substitution of sugar by chicory syrup change textural properties and loaf volume. Despite all, based on sensory analysis the chicory syrup up to amount 7 g.100g-1 seems to be adequate for its use as a sugar replacer in fine pastry as biologically leavened muffins.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Atkinson, F. S., Foster-Powell K., Brand-Miller, J. C. 2008. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diabetes Care, vol. 31, no. 12, p. 2281-2283. https://doi.org/10.2337/dc08-1239 DOI: https://doi.org/10.2337/dc08-1239

Beikzadeh, M., Peighambardoust, S. H., Beikzadeh, S. Homayouni, A. 2017. Effect of inulin, oligofructose and oligofructose-enriched inulin on physicochemical, staling, and sensory properties of prebiotic cake. Journal of Agricultural Science and Technology, vol. 19, no. 2, p. 1241‑1252.

Decree No. 333/1997 Coll. Of the Ministry of Agriculture, which is implemented by § 18 (a), (d), (h), (i), (j) and (k) of Act No. 110/1997 Coll., on Food and Tobacco Products and on Amendments to Certain Related Acts for Milk Cereal Products, Pasta, Bakery Products and Confectionery Products and dough. (Vyhláška č. 333/1997 Sb. Ministerstva zemědělství, kterou se provádí §18 písm. a), d), h), i), j) a k) zákona č. 110/1997 Sb., o potravinách a tabákových výrobcích a o změně a doplnění některých souvisejících zákonů, pro mlýnské obilné výrobky, těstoviny, pekařské výrobky a cukrářské výrobky a těsta.)

Drabińska, N., Zieliński, H., Krupa-Kozak, U. 2016. Technological benefits of inulin-type fructans application in gluten-free products. Trends in Food Science & Technology, vol. 56, p. 149-157. https://doi.org/10.1016/j.tifs.2016.08.015 DOI: https://doi.org/10.1016/j.tifs.2016.08.015

EFSA Panel on Dietetic Products, Nutrition and Allergens. 2015. Scientific Opinion on the substantiation of a health claim related to "native chicory inulin" and maintenance of normal defecation by increasing stool frequency pursuant to Article 13.5 of Regulation (EC) No 1924/2006. EFSA Journal, vol. 13, no. 1, p. 3951.

Esteller, M. S., Lannes, S. C. 2008. Production and characterization of sponge-dough bread using scalded rye. Journal of Texture Studies, vol. 39, iss 1., p. 56-67. https://doi.org/10.1111/j.1745-4603.2007.00130.x DOI: https://doi.org/10.1111/j.1745-4603.2007.00130.x

Franck, A. 2002. Technological functionality of inulin and oligofructose. British journal of nutrition, vol. 87, no. S2, p. S287-S291. https://doi.org/10.1079/BJN/2002550 DOI: https://doi.org/10.1079/BJN/2002550

Gibson, G. R., Roberfroid, M. B. 1995. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. 1995. Journal of Nutrition, vol. 125, no. 6, p. 1401-1412. PMid:7782892 DOI: https://doi.org/10.1093/jn/125.6.1401

Huebner, J. Wehling, R. L., Parkhurst, A. Hutkins, R. W. 2008. Effect of processing conditions on the prebiotic activity of commercial prebiotics. International Dairy Journal, vol. 18. no. 3, p. 287-293. https://doi.org/10.1016/j.idairyj.2007.08.013 DOI: https://doi.org/10.1016/j.idairyj.2007.08.013

Kaur, N., Gupta, K. A. 2002. Applications of inulin and oligofructose in health and nutrition. Journal of Biosciences, vol. 27, no. 7. p. 703-713. https://doi.org/10.1007/BF02708379 PMid:12571376 DOI: https://doi.org/10.1007/BF02708379

Korus, J., Grzelak, K., Achremowicz, K., Sabat, R. 2006. Influence of prebiotic additions on the quality of gluten-free bread and on the content of inulin and fructooligosaccharides. Food Science and Technology International, vol. 12, no. 6, p. 489-495. https://doi.org/10.1177/1082013206073072 DOI: https://doi.org/10.1177/1082013206073072

Morris, C., Morris, G. A. 2012. The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chemistry, vol. 133, no. 2, p. 237‑248. https://doi.org/10.1016/j.foodchem.2012.01.027 DOI: https://doi.org/10.1016/j.foodchem.2012.01.027

O'Brien, C. M., Mueller A., Scannell A. G. M., Arendt E. K. 2003. Evaluation of the effects of fat replacers on the quality of wheat bread. Journal of Food Engineering, vol. 56, no. 2-3, p. 265-267. https://doi.org/10.1016/S0260-8774(02)00266-2 DOI: https://doi.org/10.1016/S0260-8774(02)00266-2

Peressini, D., Sensidoni, A. 2009. Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs. Journal of Cereal Science, vol. 49, no. 2, p. 190-201. https://doi.org/10.1016/j.jcs.2008.09.007 DOI: https://doi.org/10.1016/j.jcs.2008.09.007

Poinot, P., Arvisenet, G., Grua-Priol, J., Filonneau, C., Le-Bail, A., Prostl, C. 2010. Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking. Food Chemistry, vol. 119, no. 4, p. 1474-1484. https://doi.org/10.1016/j.foodchem.2009.09.029 DOI: https://doi.org/10.1016/j.foodchem.2009.09.029

Ronda, F., Gómez, M., Blanco, C. A., Caballero, P. A. 2005. Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry, vol. 90, no. 4, p. 549-555. https://doi.org/10.1016/j.foodchem.2004.05.023 DOI: https://doi.org/10.1016/j.foodchem.2004.05.023

Rössle, CH., Ktenioudaki, A., Gallagher, E. 2011. Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): a mixture design approach. European Food Research and Technology, vol. 233, no. 1, p. 167-181. https://doi.org/10.1007/s00217-011-1514-9 DOI: https://doi.org/10.1007/s00217-011-1514-9

Silva, R. F. 1996. Use of inulin as a natural texture modifier. Cereal Foods World, vol. 41, no. 10, p. 792-794.

Süli, J. Hamarová, I., Sobeková, A. 2017. Possible consequences of the sucrose replacement by a fructose-glucose syrup. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 425-430. https://doi.org/10.5219/772 DOI: https://doi.org/10.5219/772

van den Heuvel, E., Muys, T., van Dokkum, W., Schaafsma, G. 1999. Oligofructose stimulates calcium absorption in adolescents. American Journal of Clinical Nutrition, vol. 69, no. 3, p. 544-548. https://doi.org/10.1093/ajcn/69.3.544 PMid:10075343 DOI: https://doi.org/10.1093/ajcn/69.3.544

Wang, J. S., Rosell, C. M., de Barber, C. B. 2002. Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry, vol. 79, no. 2, p. 221-226. https://doi.org/10.1016/S0308-8146(02)00135-8 DOI: https://doi.org/10.1016/S0308-8146(02)00135-8

Ziobro, R., Korus, J., Juszczak, L., Witczak, T. 2013. Influence of inulin on physical characteristics and staling rate of gluten-free bread. Journal of Food Engineering, vol. 116, no. 1, p. 21-27. https://doi.org/10.1016/j.jfoodeng.2012.10.049 DOI: https://doi.org/10.1016/j.jfoodeng.2012.10.049

Downloads

Published

2018-05-09

How to Cite

Zacharová, M. ., Burešová, I. ., Gál, R. ., & Walachová, D. . (2018). Chicory syrup as a substitution of sugar in fine pastry. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 487–490. https://doi.org/10.5219/890

Most read articles by the same author(s)