Chicory syrup as a substitution of sugar in fine pastry

Zacharová, Michaela; Burešová, Iva; Gál, Robert; Walachová, Dominika

dc.title	Chicory syrup as a substitution of sugar in fine pastry	en
dc.contributor.author	Zacharová, Michaela
dc.contributor.author	Burešová, Iva
dc.contributor.author	Gál, Robert
dc.contributor.author	Walachová, Dominika
dc.relation.ispartof	Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn	1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	12
utb.relation.issue	1
dc.citation.spage	487
dc.citation.epage	490
dc.type	article
dc.language.iso	en
dc.publisher	HACCP Consulting
dc.identifier.doi	10.5219/890
dc.relation.uri	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/890
dc.subject	Chicory	en
dc.subject	Inulin	en
dc.subject	Muffin	en
dc.subject	Sugar	en
dc.subject	Texture	en
dc.description.abstract	Fine pastry is a favorite snack but contains big amount fats and sugars. Sugar consumption is a major factor in the development of diabetes and obesity. Because of the growing interest in low-calorie alternatives to sucrose, producers react with different new products which can replace sugar and do not compromise the consumer acceptability of food products. This study deals with replacement of sugar with chicory oligofructose syrup, which provides same sweetness as sugar but contain over 70 % of fiber. Chicory syrup is composed of oligo-fructose and inulin. Inulin-type fructans are beneficial for immune and cardiovascular systems and its prebiotic function can protect colon health. In this study, the influence of sucrose (7 g.100g-1) replacement with chicory oligofructose syrup (0; 3.5; 7 g.100g-1) on the texture, specific loaf volume and sensory acceptability of biologically leavened muffins was tested. The substitution of sugar by the chicory syrup decreased specific loaf volume from 2.15 to 2.01 mL.g-1 while hardness, springiness and chewiness increased. There was no detrimental impact of syrup addition to cohesiveness of fine pastry muffin. It was observed that due to the syrup addition, pastry hardens faster, as showed results of hardnesss measured after 24 h. Bread crumb and crust sensory characteristics were not affected by the syrup addition. Weak impact of sugar replacement on sensory evaluation may be related to a reduced amount of the panelists involved in this study. More extensive study will, however, be performed to describe the impact of sugar replacement of fine biologically leavened muffins in more details. The results of this preliminary study shows, that the substitution of sugar by chicory syrup change textural properties and loaf volume. Despite all, based on sensory analysis the chicory syrup up to amount 7 g.100g-1 seems to be adequate for its use as a sugar replacer in fine pastry as biologically leavened muffins. © 2018 Potravinarstvo Slovak Journal of Food Sciences.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1007967
utb.identifier.obdid	43878272
utb.identifier.scopus	2-s2.0-85047366600
utb.source	j-scopus
dc.date.accessioned	2018-07-27T08:47:36Z
dc.date.available	2018-07-27T08:47:36Z
dc.rights	Attribution 3.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/3.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Zacharová, Michaela
utb.contributor.internalauthor	Burešová, Iva
utb.contributor.internalauthor	Gál, Robert
utb.contributor.internalauthor	Walachová, Dominika
utb.fulltext.affiliation	Michaela Zacharová, Iva Burešová, Robert Gál, Dominika Walachová Contact address: Ing. Michaela Zacharová, Tomas Bata University in Zlin, Faculty of Technology, Department of food technology, nám. T. G. Masaryka 5555, Zlín, 760 01, Czech Republic, E-mail: [email protected] doc. RNDr. Iva Burešová, Ph.D., Tomas Bata University in Zlin, Faculty of Technology, Department of food technology, nám. T. G. Masaryka 5555, Zlín, 760 01, Czech Republic, E-mail: [email protected] Ing. Robert Gál, Ph.D., Tomas Bata University in Zlin, Faculty of Technology, Department of food technology, nám. T. G. Masaryka 5555, Zlín, 760 01, Czech Republic, E-mail: [email protected] Bc. Dominika Walachová, Tomas Bata University in Zlin, Faculty of Technology, Department of food technology, nám. T. G. Masaryka 5555, Zlín, 760 01, Czech Republic, E-mail: [email protected]
utb.fulltext.dates	Received: 9 February 2018 Accepted: 9 May 2018 Available online: 29 May 2018
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utb.fulltext.sponsorship	The research was supported by the internal grant of Tomas Bata University in Zlin, No. IGA/FT/2018/003 funded from resources of specific university research. The authors would like to gratefully thank to KAUMY s.r.o, for providing chicory syrup.
utb.scopus.affiliation	Tomas Bata University in Zlin, Faculty of Technology, Department of food technology, Nám. T. G. Masaryka 5555, Zlín, Czech Republic
utb.fulltext.projects	IGA/FT/2018/003