ABSTRACT
Se prepararon distintas formulaciones para pastelillos de chocolate (brownies) sustituyendo 15, 20 y 25% de la harina de trigo con inulina. Se evaluaron las características del batido de cada una de las formulaciones y se sometieron al proceso de horneado a 175 oC por 45 min. Después del horneado, los brownies se dejaron enfriar por 1 h y posteriormente se empacaron en charolas de poliestireno cristal y se les evaluó textura a los 1, 3, 7 y 15 días de almacenamiento a temperatura ambiente (25 oC) y 65% de humedad relativa. En base a las evaluaciones del batido y a las propiedades texturales de los brownies durante el almacenamiento, se seleccionó la formulación con 20% inulina como la mejor. Se analizó composición proximal y cuantificó fibra dietética total, soluble e insoluble, tanto al brownie control y al de 20% de inulina, como a un brownie comercial. El brownie con 20% de inulina presentó menor firmeza, gomosidad y masticabilidad que el control, mayor contenido de proteína y menor contenido de grasa (6,3 vs 26,3%) y aporte calórico (331,4 vs 467,9 kcal/100 g) con respecto al brownie comercial. El brownie con 20% de inulina mostró el doble de fibra dietética total y 22 veces más fibra soluble que el brownie control. La aceptabilidad del brownie con 20% inulina fue similar a la del brownie control. La incorporación de inulina en la elaboración de brownies permitió reducir el aporte calórico y aumentar el contenido de fibra soluble, sin afectar adversamente la textura de los pastelillos.
Formulation and elaboration of lowenergy and high fiber-containing brownies. Different formulations for chocolate pastries making (brownies) were prepared by substituting 15, 20, and 25% of the wheat flour by inulin. The batter characteristics of each formulation were evaluated and the batters were baked at 175 oC for 15 min. After baking, the brownies were allowed to cool, put into crystal polystyrene trays, and their texture after 1, 3, 7, and 15 days of storage at room temperature (25 oC) and 65% of relative humidity, was evaluated. Based on the evaluations of batter characteristics and brownies textural properties during storage, the formulation containing 20% of inulin was the best. Proximate analysis was determined, and total, soluble and insoluble dietary fiber were quantified for brownies control and 20% inulin ones, as well as commercial brownies. The brownies containing 20% inulin showed lower firmness, gumminess, and masticability than the control and higher protein and lower fat content (6,3 vs 26,3%) and caloric value (331,4 vs 467.9 kcal/100 g) in comparison to the commercial brownies. The brownie with 20% inulin had twice the total dietary fiber and 22 times more soluble fiber than the brownie control. The acceptability of the brownie with 20% inulin was similar to that of the control. The incorporation of inulin in the production of brownies allowed to reduce the caloric value and to increase the soluble fiber content without adverse effects in texture of the pastries.
Subject(s)
Dietary Fiber/standards , Food Technology , Food Handling/methods , Food, Formulated/standards , Inulin/standards , Dietary Fiber/analysis , Inulin/analysis , Inventions/standards , Nutritive Value , TasteABSTRACT
Different formulations for chocolate pastries making (brownies) were prepared by substituting 15, 20, and 25% of the wheat flour by inulin. The batter characteristics of each formulation were evaluated and the batters were baked at 175 degrees C for 15 min. After baking, the brownies were allowed to cool, put into crystal polystyrene trays, and their texture after 1, 3, 7, and 15 days of storage at room temperature (25 degrees C) and 65% of relative humidity, was evaluated. Based on the evaluations of batter characteristics and brownies textural properties during storage, the formulation containing 20% of inulin was the best. Proximate analysis was determined, and total, soluble and insoluble dietary fiber were quantified for brownies control and 20% inulin ones, as well as commercial brownies. The brownies containing 20% inulin showed lower firmness, gumminess, and masticability than the control and higher protein and lower fat content (6,3 vs 26,3%) and caloric value (331,4 vs 467.9 kcal/100 g) in comparison to the commercial brownies. The brownie with 20% inulin had twice the total dietary fiber and 22 times more soluble fiber than the brownie control. The acceptability of the brownie with 20% inulin was similar to that of the control. The incorporation of inulin in the production of brownies allowed to reduce the caloric value and to increase the soluble fiber content without adverse effects in texture of the pastries.
Subject(s)
Dietary Fiber/standards , Food Handling/methods , Food Technology , Food, Formulated/standards , Inulin/standards , Dietary Fiber/analysis , Inulin/analysis , Inventions/standards , Nutritive Value , TasteABSTRACT
Although often used as a reference standard in the breath hydrogen test (BHT), lactulose fermentation produces more hydrogen, compared to starch, and may therefore not be ideal. This study compares inulin with lactulose as reference standard in the study of carbohydrate malabsorption. Seventeen patients with malabsorption due to chronic pancreatitis and 15 normal controls were studied. Following overnight fasts, BHTs were performed after ingesting 10 g lactulose, 10 g inulin, and 200 g (16 g highly resistant starch) maize meal. Lactulose fermentation produced significantly more hydrogen than inulin in patients with malabsorption (97 +/- 20 vs 45 +/- 22 ppm x hr; P < 0.05) and controls (43 +/- 18 vs 21 +/- 10 ppm x hr; P < 0.05). Patients produced more hydrogen than controls with both standards (lactulose, 97 +/- 20 vs 43 +/- 18 ppm x hr, P < 0.05; inulin 45 +/- 22 vs 21 +/- 10 ppm x hrs; P < 0.05), suggesting adaptation of the colonic flora. Calculated CHO malabsorption was 2.5 +/- 0.8 vs 5.2 +/- 3.8 g with lactulose and 5.2 +/- 3.1 vs 11.2 +/- 9.6 g with inulin as standards in controls and patients, respectively (P < 0.05). Lactulose produces more breath hydrogen than inulin. Calculation of CHO malabsorption using these standards is therefore not comparable.
