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Enrichissement en fibres des produits céréaliers : aspect sensoriels. Projet Céréfibres

Abstract : Face to the insufficient fiber intake in the French diet, promoting the evolution of food behaviors is not enough; improving the food offer is also needed. The Céréfibres project was set up to evaluate the potential of fiber enrichment in cereal food products, without affecting consumer satisfaction. Indeed, palatability is the major limitation to consumption of fiber enriched foods. The project focused on four types of cereal products: baguette, crispbread, breakfast biscuit and biscuit with chocolate filling (for children). For each type of product, two types of fibers were used, each at three different concentrations in order to determine rejection thresholds for consumers. The results highlighted that fiber enrichment is possible in some products. Thus, in crispbreads it is possible to double the fiber content of the standard product. For the baguette, the potential increase is around 30% and at least 67% for the biscuit with chocolate filling. Nevertheless, these potential increases only considered the sensory acceptability, but some technological limits may be considered as well.
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  • HAL Id : hal-02621970, version 1
  • PRODINRA : 488790

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Virginie Herbreteau, B. Barrier Guillot, Pascal Schlich. Enrichissement en fibres des produits céréaliers : aspect sensoriels. Projet Céréfibres. Innovations Agronomiques, INRAE, 2019, 78 (2019), pp.41-54. ⟨hal-02621970⟩

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