Properties of cereal beta-D-glucan hydrocolloids and their effect on bread and ketchup parameters

• Autorzy: Havrlentova M. , Petrulakova Z. , Burgarova E. , Gavurnikova S. , Cervena V. , Sturdik E. , Kraic J. , Zofajova A.
• Języki publikacji: EN

Abstrakty

EN

Microbiological and sensory evaluations of bread and ketchup supplemented with β-D-glucan hydrogels isolated from wheat, oat, barley, and rye were carried out. Adding hydrocolloids did not affect sensory parameters of bread negatively; moreover rye and oat β-D-glucans improved the total tastiness of bread. Water activity values in fortified breads showed β-D-glucans, except isolated from oat, as elements moderately increasing this parameter and subsequently increasing also bread freshness during the storage. All β-D-glucans resulted in softening the acidic taste of ketchup and did not negatively influence the total tastiness. Quality of fortified fresh tomato ketchups and stored for 180 days, were also not negatively influenced by the addition of hydrocolloids. Therefore, cereal hydrocolloids could be very perspective in the further exploitation in preparing new health-beneficial foods.

Słowa kluczowe

EN

sensory analysis; cereal; beta-D-glucan; hydrocolloid; bread; ketchup; food parameter; functional food

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2013
• Tom: 63
• Numer: 2
• Opis fizyczny: p.79-86,fig.,ref.

Twórcy

autor

Havrlentova M.

• Plant Production Research Center Piesťany, Bratislavska cesta 122, SK-921 68 Piesťany, Slovakia

autor

Petrulakova Z.

• Department of Nutrition and Food Evaluation, Faculty of Chemistry and Food Technology, Slovak University of Technology, Radlinskeho 9, SK-812 37 Bratislava, Slovakia

autor

Burgarova E.

• Department of Nutrition and Food Evaluation, Faculty of Chemistry and Food Technology, Slovak University of Technology, Radlinskeho 9, SK-812 37 Bratislava, Slovakia

autor

Gavurnikova S.

• Plant Production Research Center Piesťany, Bratislavska cesta 122, SK-921 68 Piesťany, Slovakia

autor

Cervena V.

• Plant Production Research Center Piesťany, Bratislavska cesta 122, SK-921 68 Piesťany, Slovakia

autor

Sturdik E.

• Department of Nutrition and Food Evaluation, Faculty of Chemistry and Food Technology, Slovak University of Technology, Radlinskeho 9, SK-812 37 Bratislava, Slovakia
• Department of Biotechnology, Faculty of Natural Sciences, University of SS.Cyril and Methodius in Trnava, Namestie J.Herdu 2, SK-917 01 Trnava, Slovakia

autor

Kraic J.

• Plant Production Research Center Piesťany, Bratislavska cesta 122, SK-921 68 Piesťany, Slovakia
• Department of Biotechnology, Faculty of Natural Sciences, University of SS.Cyril and Methodius in Trnava, Namestie J.Herdu 2, SK-917 01 Trnava, Slovakia

autor

Zofajova A.

• Plant Production Research Center Piesťany, Bratislavska cesta 122, SK-921 68 Piesťany, Slovakia

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