title: Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances.
abstract: BACKGROUND
  Growing consumer demand for products with pro-health properties is forcing food manufacturers to introduce new food items onto the market, which will not only possess such health-enhancing properties but will also compete on the grounds of sensory attributes - taste, flavour, texture etc.
  
  
  METHODS
  The aim was to evaluate these sensory attributes of pastry products enhanced with biologically active compounds, such as inulin, buckwheat hull and buckwheat flour. For decreasing the energy value of the products tested (crispy cookies, muesli cookies, waﬄes and pancakes) some ingredients were replaced: vegetable butter or oil by inulin and wheat flour by roasted buckwheat flour and thermally processed buckwheat hull. The substances mentioned are rich sources of soluble and insoluble buckwheat fiber, and also polyphenolic substances. Dry chokeberry and mulberry leaf extract were added as a rich source of flavonoids and 1-deoxynorijimycin, respectively. These substances are recommended for people with obesity. The processing was carried out at 175°C for 15 minutes using a convection oven (Rational Combi-Steamer CCC).
  
  
  RESULTS
  Pastry products with buckwheat flour, buckwheat hulls, mulberry extract, chokeberry and inulin had a lower food energy, a higher dietary fiber content and scored high on customer desirability.
  
  
  CONCLUSIONS
  Pastry products which contain ingredients carrying biologically active substances are not only attractive from the sensory point of view, but also low in calories, and are thus recommendable for obesity people.
authors.affiliation: Department of Food Service and Catering, Poznań University of Life Sciences, Poland.
authors.forename: Patrycja
authors.initials: P
authors.lastname: Komolka
authors.affiliation: Department of Food Service and Catering, Poznań University of Life Sciences, Poland.
authors.forename: Danuta
authors.initials: D
authors.lastname: Górecka
authors.affiliation: Department of Food Service and Catering, Poznań University of Life Sciences, Poland.
authors.forename: Krystyna
authors.initials: K
authors.lastname: Szymandera-Buszka
authors.affiliation: Department of Food Service and Catering, Poznań University of Life Sciences, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Jędrusek-Golińska
authors.affiliation: Department of Paediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Poland.
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Dziedzic
authors.affiliation: Department of Food Service and Catering, Poznań University of Life Sciences, Poland.
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Waszkowiak
mesh_terms: D000975:Antioxidants / Q000032:analysis; D003258:Consumer Behavior; D004043:Dietary Fiber / Q000032:analysis*; D019612:Fagopyrum / Q000737:chemistry; D005433:Flour / Q000032:analysis; D005503:Food Additives / Q000032:analysis*; D005511:Food Handling; D006801:Humans; D007444:Inulin / Q000032:analysis; D059808:Polyphenols / Q000032:analysis*; D013649:Taste; D014908:Triticum / Q000737:chemistry
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D005503:Food Additives; D059808:Polyphenols; D007444:Inulin
keywords: QDA; antioxidants; dietary fiber; inulin; sensory acceptance