Inulins are prebiotics that, because of the ß–(2 1) configuration of the fructosyl-fructose glycosidic linkages, resist digestion in the upper gastrointestinal tract but are quantitatively fermented in the colon and produce short chain fatty acids which exert beneficial health effects. Inulin incorporated bread and cookies were studied in terms of physico chemical, nutrient and organoleptic characteristics by substituting base material namely refined wheat flour in bread and fat in cookies at 5% , 10%, 15%, 20%, 22% and 25% levels. Organoleptic evaluation of the standard and inulin incorporated products was carried out by a panel of selected, trained judges. Sensory evaluation tools selected were numerical scoring test and multiple comparison test,. Physicochemical evaluation of bread showed decrease in water absorption, loaf weight and loaf volume with increasing level of inulin substitution. Results of physico chemical properties of cookies showed that there was increase in diameter, thickness and spread ratio of the cookies up to 15% substitution with inulin thereafter a decrease in these parameters was observed. Organoleptic evaluation of bread and cookies substituted with inulin were accepted amongst the panel members up to 20% level of substitution. Inulin could be used as fat replacer in cookies and as fibre enrichment up to 20 % in bread without statistically significant change in organoleptic attributes. Therefore it can be concluded that inulin can be substituted as dietary fibre in bread and as fat replacer in cookies.
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