Development and Nutritional Composition and Sensory Comparison Between Acceptance and Bread Traditional High Soy Protein and Soluble Prebiotic Fiber

Abstract

There are an increasing search for foods wich by bringing health benefits through the incorporation of functional ingredients. The objective was to develop formulations of bread, one based on wheat flour and another plus soy protein isolate (SPI) and polydextrose (PD) with how to prepare based on the literature and analysis of the nutritional composition and sensory acceptance. The physical and chemical analysis were moisture, ash, protein, fat, dietary fiber. The total carbohydrate were calculated by difference. Thirty-two people attended the acceptance test, using a hedonic scale and attitude of consumption. Data were evaluated by testing Student t at 5% probability. The result of physical-chemical, according to the Ordinances in Brazil n° 27 and 31 (1998), bread enriched when compared to traditional might be considered a good source of dietary fiber (6.40g/100g) and rich in protein (15.07g/100g) providing 30% RDI and adding nutritional value and functional product. In the affective test, no significant difference (p<0.05) between traditional and bread plus PD for IPS and sensory parameters evaluated. However, enriched bread hedonic values obtained slightly higher for appearance, texture and overall quality, including the attitude of consumption in case of breads are available for purchase.