Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovakia.
Faculty of Veterinary Medicine, Institute of Food, Environmental Hygiene, Latvia University of Life Sciences and Technologies, Jelgava, Latvia.
Food Sci Technol Int. 2020 Jan;26(1):38-43. doi: 10.1177/1082013219864753. Epub 2019 Aug 9.
Nowadays, there has been increasing interest of using the chicory and its constituents in food production. The aim of this study was to compare physicochemical and sensory parameters of biscuits without (control) and with addition of 1, 3, and 5% of chicory fiber extract. The biscuits were subjected to physical (volume, maximum width, maximum height, aspect ratio at max. width, aspect ratio at max. height), chemical (dry matter content, crude protein, ash, fat, and crude fiber content), and sensory evaluation (flavor, chicory flavor (intensity), chicory flavor (presence), taste, chicory taste (presence), chicory taste (intensity), aftertaste, character of biscuit taste, overall acceptability). The volume, width, and height of biscuit increased after addition of chicory fiber extract and the highest values were obtained after enrichment with 5% of fiber extract. The crude protein content in biscuits increased from 6.76% (control) to 7.88% (5% of chicory fiber). Also the ash content increased from 0.68% (control) to 0.84% (5%) and the crude fiber content from 0.51% (control) to 0.56% (5%), respectively. Fat content was similar in all tested biscuit (∼24%). During the sensory evaluation, the highest scores were received with addition of 1 and 3% chicory fiber extract. We can recommend the application of chicory fiber in production of biscuits to improve nutritional (3 and 5% addition) and sensorial properties (1 and 3% addition) of this bakery product.
如今，人们对在食品生产中使用菊苣及其成分的兴趣日益浓厚。本研究的目的是比较不含（对照）和添加 1%、3%和 5%菊苣纤维提取物的饼干的物理化学和感官参数。对饼干进行了物理（体积、最大宽度、最大高度、最大宽度处的纵横比、最大高度处的纵横比）、化学（干物质含量、粗蛋白、灰分、脂肪和粗膳食纤维含量）和感官评价（风味、菊苣风味（强度）、菊苣风味（存在）、口感、菊苣味（存在）、菊苣味（强度）、余味、饼干味特征、总体可接受性）。添加菊苣纤维提取物后，饼干的体积、宽度和高度增加，添加 5%纤维提取物后获得的最高值。饼干中的粗蛋白含量从 6.76%（对照）增加到 7.88%（5%菊苣纤维）。灰分含量也从 0.68%（对照）增加到 0.84%（5%），粗膳食纤维含量从 0.51%（对照）增加到 0.56%（5%）。所有测试的饼干中的脂肪含量相似（约 24%）。在感官评价中，添加 1%和 3%菊苣纤维提取物的得分最高。我们可以推荐在饼干生产中应用菊苣纤维，以改善这种烘焙产品的营养（添加 3%和 5%）和感官特性（添加 1%和 3%）。
