Kurek Marcin Andrzej, Moczkowska-Wyrwisz Małgorzata, Wyrwisz Jarosław, Karp Sabina
Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska, 02-776 Warsaw, Poland.
Foods. 2021 Oct 22;10(11):2551. doi: 10.3390/foods10112551.
More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that β-glucan and water had the most significant influence on specific volume and moisture ( ≤ 0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly influenced by the increase of pomegranate content ( ≤ 0.01 for harness and color and ≤ 0.001 for TPC). Consumers accepted products high in β-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG, 9.51% PG, and 77.87% WT. There were no significant differences between the model and the experimental sample, apart from higher consumer acceptability.
越来越多的消费者被诊断出患有乳糜泻或其他应避免食用小麦制品的疾病。因此，增加无麸质产品的种类很重要。在本研究中，决定采用响应面法优化含有β-葡聚糖（BG）和石榴（PG）的松饼制作工艺，同时确定水分含量（WT）。结果表明，β-葡聚糖和水分对比容和水分含量影响最为显著（≤0.001）。然而，硬度、颜色和总酚含量（TPC）的增加主要受石榴含量增加的影响（硬度和颜色≤0.01，TPC≤0.001）。消费者对β-葡聚糖含量高的产品的接受程度高于石榴含量高的产品。优化后的配方包含1.89%的BG、9.51%的PG和77.87%的WT。除了更高的消费者接受度外，模型与实验样品之间没有显著差异。
