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The influence of guar gum on textural and sensory properties of rolls made from semi-finished frozen products

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dc.title The influence of guar gum on textural and sensory properties of rolls made from semi-finished frozen products en
dc.contributor.author Pečivová, Boudová Pavlína
dc.contributor.author Kubáň, Vlastimil
dc.contributor.author Mlček, Jiří
dc.contributor.author Juríková, Tünde
dc.contributor.author Balla, Štefan
dc.contributor.author Sochor, Jiří
dc.contributor.author Baroň, Mojmír
dc.relation.ispartof Potravinárstvo
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2014
utb.relation.volume 8
utb.relation.issue 1
dc.citation.spage 201
dc.citation.epage 206
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/377
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/377
dc.subject Guar gum en
dc.subject Roll en
dc.subject Sensory analysis en
dc.subject Texture en
dc.description.abstract Textural and sensory properties of rolls produced from semi-finished frozen products with additions of guar gum were assessed. A commercial wheat flour T 512, ingredients such as yeast Saccharomyces cerevisiae, rapeseed oil, sodium chloride were used for preparing dough and final products. Guar gum and commercial additive Trial RC2 were used as additives for production. The textural properties of rolls were measured by a TA-XT Plus Texture Analyzer. All samples were evaluated by selected assessors. A five-point hedonic scale was used for evaluation characteristics such as taste, pliancy, texture, porosity, stickiness, gumminess, crispness and quality. The obtained data showed nonsignificant difference in moisture of rolls after baking and 3 days after baking. Control sample of rolls had higher firmness in comparison to other samples with guar gum after baking. Samples of rolls with higher addition of guar gum (10 g.kg-1 and 15 g.kg-1) had less firmness in comparison to control sample and sample with 5 g.kg-1 of guar gum. Sensory analysis showed negligible differences among all samples in monitored characteristics. Sensory assessors evaluated all samples as identical. Increased addition of guar gum in rolls led to the extension of shelf life (lower firmness) at unchanged sensory properties of the rolls. © 2014 Potravinarstvo. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1004531
utb.identifier.obdid 43873276
utb.identifier.scopus 2-s2.0-84928236690
utb.source j-scopus
dc.date.accessioned 2015-05-28T11:39:12Z
dc.date.available 2015-05-28T11:39:12Z
dc.rights Attribution 3.0 International
dc.rights.uri http://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Pečivová, Boudová Pavlína
utb.contributor.internalauthor Kubáň, Vlastimil
utb.contributor.internalauthor Mlček, Jiří
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