Reformulation of bread rolls using oat fibre: An acceptable way of dietary fibre enrichment?

Abstract

AbstractThe aim of the study was to assess the sensory quality of wheat bread rolls with and without the addition of 12% of oat fibre (with high β‐glucan content) from a consumer perspective. A consumer group of 383 people rated the acceptability of fresh rolls and rolls after 1 day of storage using 9‐point hedonic scales. A trained panel evaluated fresh rolls and rolls after 1 and 2 days of storage using quantitative descriptive analysis as a sensory profile method. The consumer group assessed the overall acceptability of the fresh bread rolls enriched with fibre as higher than fresh bread rolls without fibre addition. The decrease in the sensory quality of rolls during storage was observed by both groups of evaluators. The trained panel found that increased storage time resulted in a greater reduction of aroma and flavour ratings, as well as in elasticity and overall quality, in the stored rolls with 12% fibre addition compared to those without fibre addition. Nevertheless, consumers’ high sensory acceptability of the fresh bread rolls enriched with fibre should be taken into account in the introduction of the oat fibre source product onto the market.