Islas-Rubio Alma Rosa, Hernández-Zepeda Anabel, Calderón de la Barca Ana Maria, Ballesteros-Vásquez Martha Nydia, Granados-Nevárez María del Carmen, Vásquez-Lara Francisco
Centro de Investigación en Alimentación y Desarrollo, A. C. Hermosillo, México.
Arch Latinoam Nutr. 2012 Jun;62(2):185-91.
Different formulations for chocolate pastries making (brownies) were prepared by substituting 15, 20, and 25% of the wheat flour by inulin. The batter characteristics of each formulation were evaluated and the batters were baked at 175 degrees C for 15 min. After baking, the brownies were allowed to cool, put into crystal polystyrene trays, and their texture after 1, 3, 7, and 15 days of storage at room temperature (25 degrees C) and 65% of relative humidity, was evaluated. Based on the evaluations of batter characteristics and brownies textural properties during storage, the formulation containing 20% of inulin was the best. Proximate analysis was determined, and total, soluble and insoluble dietary fiber were quantified for brownies control and 20% inulin ones, as well as commercial brownies. The brownies containing 20% inulin showed lower firmness, gumminess, and masticability than the control and higher protein and lower fat content (6,3 vs 26,3%) and caloric value (331,4 vs 467.9 kcal/100 g) in comparison to the commercial brownies. The brownie with 20% inulin had twice the total dietary fiber and 22 times more soluble fiber than the brownie control. The acceptability of the brownie with 20% inulin was similar to that of the control. The incorporation of inulin in the production of brownies allowed to reduce the caloric value and to increase the soluble fiber content without adverse effects in texture of the pastries.
通过用菊粉替代15%、20%和25%的小麦粉，制备了用于制作巧克力糕点（布朗尼蛋糕）的不同配方。对每种配方的面糊特性进行了评估，并将面糊在175摄氏度下烘烤15分钟。烘烤后，让布朗尼蛋糕冷却，放入水晶聚苯乙烯托盘中，并在室温（25摄氏度）和65%相对湿度下储存1、3、7和15天后评估其质地。基于对面糊特性和储存期间布朗尼蛋糕质地特性的评估，含20%菊粉的配方是最佳的。进行了近似分析，并对布朗尼蛋糕对照组、含20%菊粉的布朗尼蛋糕以及市售布朗尼蛋糕的总膳食纤维、可溶性膳食纤维和不溶性膳食纤维进行了定量分析。与对照组相比，含20%菊粉的布朗尼蛋糕硬度、黏性和咀嚼性更低，蛋白质含量更高，脂肪含量更低（分别为6.3%和26.3%），与市售布朗尼蛋糕相比，热量值更低（分别为331.4和467.9千卡/100克）。含20%菊粉的布朗尼蛋糕的总膳食纤维是对照组布朗尼蛋糕的两倍，可溶性膳食纤维是其22倍。含20%菊粉的布朗尼蛋糕的可接受性与对照组相似。在布朗尼蛋糕生产中加入菊粉可以降低热量值并增加可溶性纤维含量，而不会对糕点质地产生不利影响。
