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- Title
RESEARCHES ON DEVELOPMENT OF PASTRY PRODUCTS WITH LOW CONTENT OF CARBOHYDRATES.
- Authors
Constantinesciu, Cristina Gabriela
- Abstract
The purpose of this paper is to present a study on pastry made with added insoluble fibres (bran) and sweeteners (fructose) in different amounts.lt was analyzed the rheological behavior of the samples with and without fibers n order to find the optimal amount of fibers to obtain pastry products. It was also analyzed the percent of protein and carbohydrates retrieved in the final product relatively to the initial supplementation. Sensorial tests were performed on the products containing bran and sweetener in and compared to a free control sample. It was calculated the energetically value and it was estimated the intake of the fibers in comparison with the recommended daily dose, Based on results that were obtained, it is recommended the use of 10% bran related to the flour content.
- Subjects
FOOD research; CARBOHYDRATE analysis; PASTRY industry; SWEETENERS; DIETARY supplements; PROTEIN analysis
- Publication
Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2016, Vol 21, p305
- ISSN
1453-1275
- Publication type
Article