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The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review.

Morris, Cécile and Morris, Gordon (2012) The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review. Food Chemistry, 133 (2). pp. 237-248. ISSN 0308-8146

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    Abstract

    There is evidence that fructo-oligosaccharides (FOS) and inulin can impart a range of health benefits if consumed on a regular basis. The health benefits include increased mineral absorption and improved immune response and while there is mounting evidence that prebiotics play a role in colorectal cancer prevention, their role of satiety and weight management is still being investigated.

    In this review we look at the evidence published so far on FOS or inulin supplementation and weight
    management. We also establish whether prebiotic enriched breads are feasible in terms of dough
    machinability, bread characteristics and consumers acceptance.

    Addition of inulin to bread generally resulted in smaller loaves with a harder crumb and darker colour. The limited sensory studies on those products reflect those findings and acceptability decreased with inulin content. However, a fortification of 5% seems achievable. De spite evidence that yeast invertase and dry heat degrade inulin, the extent to which this is the case and whether the prebiotics maintain their activity is not known.

    There is still a great deal of work to be done to establish whether a bread prepared with enough inulin to retain a significant activity can be manufactured without compromising consumer acceptance.

    Item Type: Article
    Additional Information: NOTICE: this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, [VOL 133, ISSUE 2, (2012)] DOI: 10.1016/j.foodchem.2012.01.027
    Subjects: Q Science > QD Chemistry
    Schools: School of Applied Sciences
    School of Applied Sciences > Biomolecular Sciences Research Centre
    Related URLs:
    Depositing User: Gordon Morris
    Date Deposited: 26 Apr 2012 18:59
    Last Modified: 26 Apr 2012 18:59
    URI: http://eprints.hud.ac.uk/id/eprint/13412

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