Komolka Patrycja, Górecka Danuta, Szymandera-Buszka Krystyna, Jędrusek-Golińska Anna, Dziedzic Krzysztof, Waszkowiak Katarzyna
Department of Food Service and Catering, Poznań University of Life Sciences, Poland.
Department of Paediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Poland.
Acta Sci Pol Technol Aliment. 2016 Apr-Jun;15(2):161-170. doi: 10.17306/J.AFS.2016.2.16.
Growing consumer demand for products with pro-health properties is forcing food manufacturers to introduce new food items onto the market, which will not only possess such health-enhancing properties but will also compete on the grounds of sensory attributes - taste, flavour, texture etc.
The aim was to evaluate these sensory attributes of pastry products enhanced with biologically active compounds, such as inulin, buckwheat hull and buckwheat flour. For decreasing the energy value of the products tested (crispy cookies, muesli cookies, waffles and pancakes) some ingredients were replaced: vegetable butter or oil by inulin and wheat flour by roasted buckwheat flour and thermally processed buckwheat hull. The substances mentioned are rich sources of soluble and insoluble buckwheat fiber, and also polyphenolic substances. Dry chokeberry and mulberry leaf extract were added as a rich source of flavonoids and 1-deoxynorijimycin, respectively. These substances are recommended for people with obesity. The processing was carried out at 175°C for 15 minutes using a convection oven (Rational Combi-Steamer CCC).
Pastry products with buckwheat flour, buckwheat hulls, mulberry extract, chokeberry and inulin had a lower food energy, a higher dietary fiber content and scored high on customer desirability.
Pastry products which contain ingredients carrying biologically active substances are not only attractive from the sensory point of view, but also low in calories, and are thus recommendable for obesity people.
消费者对具有促进健康特性产品的需求不断增长，这迫使食品制造商将新的食品推向市场，这些食品不仅要具备此类增强健康的特性，还要在感官属性——味道、风味、质地等方面具有竞争力。
目的是评估用生物活性化合物（如菊粉、荞麦壳和荞麦粉）强化的糕点产品的这些感官属性。为了降低所测试产品（脆饼干、什锦饼干、华夫饼和煎饼）的能量值，一些成分被替换：用菊粉替代植物黄油或油，用烤荞麦粉和经过热处理的荞麦壳替代小麦粉。上述物质是可溶性和不溶性荞麦纤维以及多酚类物质的丰富来源。分别添加干接骨木果和桑叶提取物作为黄酮类化合物和1-脱氧野尻霉素的丰富来源。这些物质推荐给肥胖人群。使用对流烤箱（Rational Combi-Steamer CCC）在175°C下进行15分钟的加工。
含有荞麦粉、荞麦壳、桑椹提取物、接骨木果和菊粉的糕点产品能量较低，膳食纤维含量较高，在消费者喜好度方面得分较高。
含有具有生物活性物质成分的糕点产品不仅从感官角度具有吸引力，而且热量低，因此推荐给肥胖人群。
