Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose

Article English OPEN
Patricia Kelli de Souza-Borges; Ana Carolina Conti-Silva;
(2017)
  • Publisher: Instituto de Tecnologia de Alimentos - ITAL
  • Journal: issn: 1981-6723
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1590/1981-6723.4016
  • Subject: Nutrition. Foods and food supply | TX341-641 | Descriptive analysis | Mapa de preferência interno | Análise descritiva | Escala do ideal | Just-about-right scale | Internal preference mapping
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory acceptability u... View more