engleski

Application of different methods for carbohydrates determination in raw materials and confectionery products enriched with dietary fibres

Due to a great variety of positive health effects, dietary fibres are gaining growing interest in modern nutrition, especially in the production of functional food products. In that respect, due to frequent consumption of various confectionery products in the modern lifestyle, the application of dietary fibers in the production of various confectionery products is desirable. The purpose of this work was to examine and compare the use of different methods for the determination of dietary fibers and sugars in confectionery products, in order to implement these methods in the regular analytical practice of producing companies. Raw materials used in the production of biscuits (two types of wheat flour T-550 and T-400), milk chocolate without sugar, plain biscuits as well as the final product (milk chocolate with biscuit) were examined. Three different content of dietary fibres (0.5%, 1%, 3%) were added to either wheat flours used in the production of biscuits, or to chocolate mass used for the production of milk chocolates. The content of total dietary fibers was evaluated by the enzymatic-gravimetric methods. Enzymatic assays were used to determine the contents of sucrose, glucose, lactose and fructose, while standard analytical procedure was also applied to compare the contents of lactose and sucrose. Water activity and the content of cellulose were determined in all samples. Effect of the addition of different content of dietary fibres on the sensory properties of plain biscuits and chocolates was evaluated. The obtained results indicate that it is possible to trace the addition of dietary fibers by applying these analytical methods, as well as that the total dietary fiber content is varying according to the addition of dietary fiber content. The enzymatic determination of sugars provides more precise and more reliable results in comparison to the standard analytical procedure. The addition of dietary fibers causes an increase in cellulose content of the tested samples, while the water activity is decreasing. The addition of lower content of dietary fibers (0.5%, 1%) doe not affect the sensory properties of the tested products, while the addition of 3% of dietary fibers alternates their structure and appearance.

Carbohydrates; Confectionery products; Dietary fibres; Enzymatic assays

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