Performance evaluation of resistant starch, inulin and polydextrose in bread

Abstract

Bread is a food present in the table of Brazilian families and lately this being the subject of study for the inclusion of dietary fibers, since these are assigned important factors such as the prevention of chronic noncommunicable diseases (NCDs), such as obesity and cardiovascular disease. Furthermore, consumers are looking for healthier products to maintenance of health, in addition to preserving the physical characteristics of conventional products. Within this context, the aim of this study was to develop pan bread with different sources of dietary fiber (inulin, polydextrose and resistant starch) and evaluate their performance in relation to its physical properties. The bread with resistant starch showed the best result of volume, and the result of the attribute "softness" was higher (p<0.05) than other samples. The work reached the proposed goal, which was to produce breads with alternative formulation, resulting in products with similar physical characteristic to the traditional bread.