Abstract
AbstractThe fiber intake is an important part of the human diet. The fiber-deficient nutrition may have long-term health problems. Oat (Avena sativa) is an excellent source of fiber and it has many health benefits due to its rich vitamin and mineral composition. Oats are used as flour and flakes in the food industry. The oat-flakes can be used in a variety of cakes, but it can be also consumed as breakfast cereals or porridge.The objective of our work was to determine the effect of the sugar content and sugar types on main sensory parameters of oat-flakes biscuit. During the experiments, six different types of biscuit were made with the addition of white or brown sugar at three different concentration levels. The moisture content, color, and the frangibility of the samples were analyzed during the 4-day storage period. The sensory evaluation of the biscuit samples was also performed on the first day of storage.The parameters of the rupture test and color measurement did not show significant changes during the storage, but the individual types of biscuits made of different types and quantities of sugar could be well distinguished. Results of sensory evaluation showed significant differences in frangibility, structure and stickiness parameters.
Highlights
The common oat (Avena sativa) is a species of cereal grain mainly grown for its utilization for human consumption as oatmeal as well as for livestock feed
The objective of our work was to determine the effect of the sugar content and sugar types on main sensory parameters of oat-flakes biscuit
The objective of our work was to determine the effect of the sugar content and sugar types on rheological and sensory parameters of oat-flakes biscuit
Summary
The common oat (Avena sativa) is a species of cereal grain mainly grown for its utilization for human consumption as oatmeal as well as for livestock feed. Oat has always been regarded as a health promoting food without clear knowledge of its specific health related effects. Today it is known for its effects on satiety and retarded absorption of nutrients as well as a deterrent of various disorders of the gastrointestinal tract. These beneficial effects are due to the soluble fiber content of oats (Daou & Zhang, 2012). Today oats are among the richest and most economical sources of soluble dietary fiber. The present interest in soluble oat fiber originated from reports that showed that dietary oats can help in lowering cholesterol postprandial blood glucose level as well as modifying immune response and reducing risk of colon cancer (Wood, 1986; Skendi et al, 2003; Lazaridou & Biliaderis, 2007)
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