Juhász Réka, Penksza Péter, Sipos László
Department of Dietetics and Nutrition Sciences Semmelweis University Budapest Hungary.
Department of Food Preservation Szent István University Budapest Hungary.
Food Sci Nutr. 2020 Aug 31;8(10):5452-5460. doi: 10.1002/fsn3.1802. eCollection 2020 Oct.
Xylo-oligosaccharides (XOS) are nondigestible oligosaccharides (NDO) which are recently authorized as novel food ingredients in European Union. Present study introduces the effect of XOS on baking quality of cookies. Color measurements proved that XOS enhance the caramelization during baking. Texture profile, geometry, and baking loss of cookies showed little changes due to XOS addition indicating that XOS are easy to incorporate into baking products. Based on sensory evaluation by expert panel, it was observed that XOS increased the "baked character" of the cookies as indicated by the increased caramel flavor, darker color, and crispier texture. XOS addition also increased the sweet taste and global taste intensity of cookies suggesting that in bakery products XOS evolve a flavor enhancer role. XOS proved to be a promising new alternative to increase dietary fiber content of cereal-based cookies.
低聚木糖（XOS）是不可消化的低聚糖（NDO），最近在欧盟被批准作为新型食品成分。本研究介绍了低聚木糖对饼干烘焙品质的影响。颜色测量证明，低聚木糖可增强烘焙过程中的焦糖化反应。饼干的质地剖面、几何形状和烘焙损失因添加低聚木糖而变化不大，这表明低聚木糖易于融入烘焙产品中。根据专家小组的感官评价，观察到低聚木糖增加了饼干的“烘焙风味”，表现为焦糖味增加、颜色变深和质地更脆。添加低聚木糖还增加了饼干的甜味和整体风味强度，表明在烘焙食品中低聚木糖起到了风味增强剂的作用。事实证明低聚木糖是增加谷物基饼干膳食纤维含量的一种很有前景的新选择。
