engleski

Raw materials in fibre enriched biscuits production as a source of total phenols

Due to scientific well documented health beneficial effects of dietary fibres and recommendations for its every day intake of on an average 30 g by food (DRI, 2005), confectionery industry has been increasingly engaged in production of fibre enriched biscuits with the aim to offer such product as a valuable constituent of proper nutrition and dietetic functional food intended for risky populations. Thereby, commercially available pure fibres or fibre-rich raw materials have been used for enrichment of biscuits, prevalently pure fibres. To evaluate such products as functional food it is of interest to know how the choice of raw material for biscuit fibre enrichment influences the content of other health protecting compounds too, commonly accompanied to fibres in plant material. With the aim to evaluate fibre rich biscuits as a source of total phenols depending on the origin of fibres, total phenols were determined spectrophotometrically by modified Folin-Ciocalteau method (Gao et al, 2002) in ten experimentally baked biscuits based on wheat flour type 500 and type 1700 with or without different dietary fibres or fibre rich raw materials added instead of definite amount of white flour. Results show that shears of total phenols and fibres in biscuits based on the wheat flour depend on the type of flour ; biscuits with pure wheat and oats fibres added although the highest in fibres were the lowest in phenol content (0.96 gkg-1 and 1.09 gkg-1, respectively) ; inulin and amaranth do not change essentially phenol content ; apple fibres, soya flour and carob flour enhance phenol content thereby carob flour being the most effective giving biscuits with 5.53g total phenols kg-1.

fibre enriched biscuits; raw materials; total phenols

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