Food application of fibersol-2 desalted by yeast and calcium chelated fibersol-2

摘要

The present study applies fibersol-2 desalted by yeast and calcium chelated fibersol-2 in cake making to provide consumers a functional food product with double benefit. The mean sensory scores for colour, taste and overall acceptability analysis of the cakes shows statistically significant difference between the cakes made with calcium chelated fibersol-2, fibersol-2 desalted by yeast and the control cakes, as well as for colour and for taste analysis. The results indicated that, colour of the cakes made with calcium chelated fibersol-2 is more attractive than the colour of the cakes made with fibersol-2 desalted by yeast, yet the latter is also more attractive than the control cakes. The mean sensory scores of cakes indicated also the same trend for their taste. However, the overall acceptability of the prepared cakes shows statistically insignificant difference in values between the cakes made with calcium chelated fibersol-2 and fibersol-2 desalted by yeast. Also, the same result shows statistically insignificant difference in values between the cakes made with fibersol-2 desalted by yeast and the control cakes; but statistically significant different values between the cakes made with calcium chelated fibersol-2 and the control cakes, which results indicated that both cakes made with calcium chelated fibersol-2 and fibersol-2 desalted by yeast have an acceptable colour and taste. The consumption of cakes made with the calcium chelated fibersol-2 is specifically designed as high intakes of fibre and calcium. This 'double function' ingredient (calcium-chelated-fibersol-2) can be added to processed food and dietary supplement products.