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

Authors

  • Pavlí­na Boudová Pečivová Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, Růmy 4046, CZ-760 01 Zlin
  • Vlastimil Kubáň Tomas Bata University in Zlin, Faculty of Technology, Department of Food Technology, Růmy 4046, CZ-760 01 Zlin
  • Jiří­ Mlček Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, sq. T.G. Masaryka 275, CZ-762 72 Zlin
  • Tünde Jurí­ková Constantine the Philosopher University, Faculty of Central European Studies, Institut for Teacher Training, Drazovska 4, 94901 Nitra
  • Štefan Balla Constantine the Philosopher University, Faculty of Central European Studies, Institut for Teacher Training, Drazovska 4, 94901 Nitra
  • Jiří­ Sochor Mendel University in Brno, Faculty of Horticulture, Department of viticulture and enology, Valtická 337, 69144 Lednice
  • Mojmí­r Baroň Mendel University in Brno, Faculty of Horticulture, Department of viticulture and enology, Valtická 337, 69144 Lednice

DOI:

https://doi.org/10.5219/377

Keywords:

guar gum, roll, sensory analysis, texture

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.

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Published

2014-07-07

How to Cite

Boudová Pečivová, P. ., Kubáň, V. ., Mlček, J. ., Jurí­ková, T. ., Balla, Štefan ., Sochor, J. ., & Baroň, M. . (2014). The influence of guar gum on textural and sensory properties of rolls made from semi-finished frozen products. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 201–206. https://doi.org/10.5219/377

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