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首页> 外文会议>Annual Meeting of the American Association of Cereal Chemists International >Consumer acceptance and physical characteristics of wheat tortillas enriched with beta-glucan-rich oat bran
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Consumer acceptance and physical characteristics of wheat tortillas enriched with beta-glucan-rich oat bran

机译：麦粉染富含β-葡聚糖的燕麦麸皮的消费者接受和身体特征

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Insufficient consumption of total dietary fiber (TDF) is a potential risk factor for the development of several degenerative diseases including type-2 diabetes, obesity and cardiovascular disease, which has prompted health professionals to recommend the increase of both TDF and soluble fiber intake. The purpose of this project was to evaluate the effect of Nutrim~(TM), a beta-glucan-rich oat bran (BGROB) on the quality of wheat tortillas. Using a 9-point hedonic scale, a panel of 87 panelists made ofstudents, faculty and staff evaluated the overall acceptability of wheat tortillas prepared with four levels of BGROB (0, 15, 27 and 40%) and two commercially available wheat tortillas including a handmade version and another one also containing oat flour. The tortilla containing 0% Nutrim~(TM) was used as a control. Physical characteristic data on rollability, flexibility, water activity, and color (CIELAB system) were also collected. Overall acceptability results showed no differences (P > 0.05) between control, 15%, 40% BGROB and the handmade wheat tortilla with an average score of 6.6, while the 27% and the one also containing oat flour had significantly lower (P < 0.05) scores of 5.9 and 3.8, respectively. Results on the objective evaluation showed no significant differences in rollability (P > 0.05), but a significant increase in flexibility and water activity (P < 0.05) and a significant decrease in lightness with an increase in BGROB. Palatability of the 40% BGROB will be further investigated considering its high content of beta-glucan soluble fiber per tortilla (2.8 g).
机译：总膳食纤维的消耗量不足（TDF）是潜在的危险因素，用于开发几种退行性疾病，包括2型糖尿病，肥胖和心血管疾病，促使卫生专业人员建议增加TDF和可溶性纤维摄入量。该项目的目的是评估Nutrim〜（Tm），富含葡萄糖富含燕麦麸（B1Bob）的效果对小麦玉米饼的质量。使用9点宿舍规模，一组87名小组成员制成的专业人士，教职员工评估了用四个水平的B1Bob（0,15,27和40％）和两个市售小麦玉米饼制备的小麦玉米饼的整体可接受性。手工制作版本和另一个也包含燕麦面粉。含有0％Nutrim〜（TM）的玉米饼用作对照。还收集了可滚液，灵活性，水活动和颜色（CIELAB系统）的物理特征数据。对照，15％，40％B1B和手工小麦玉米饼之间的总体可接受性结果显示出没有差异（p> 0.05），平均得分为6.6，而27％和含有燕麦面粉的27％显着降低（P <0.05 ）分别为5.9和3.8。目标评价结果显示可滚动性没有显着差异（P> 0.05），但柔韧性和水活性的显着增加（P <0.05），并随着BGroB的增加而显着降低。考虑到其每种玉米饼（2.8g）的β-葡聚糖可溶性纤维的高含量，将进一步调查40％B15的适口性。

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