Browsing by Author "Daniels, Gaynor Adele"
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- ItemEffect of functional enzyme additives on the sensory and shelf-life properties of ready-to-eat breakfast cereals(Stellenbosch : Stellenbosch University, 2019-03) Daniels, Gaynor Adele; Sigge, G. O.; Muller, Magdalena; Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science.ENGLISH ABSTRACT: The aim of this study was to test the sensory quality of a ready-to-eat breakfast cereal (RTEBC) fortified with two functional enzymes additives, i.e. Tolerase P® (TolP) and Tolerase L® (TolL), as well as the viability of these enzymes over a shelf-life period of 12 months. The purpose was also to establish whether fortification with Tolerase P® could enhance the mineral quality and, when using Tolerase L®, to determine the level of functional enzyme additives available to digest lactose for lactose intolerant individuals. Three independent experimental batches of a RTEBC (100 kg per batch) were produced, and sub-samples of each of three batches were treated with TolL, with TolP and the third sub-sample was left untreated and thus functioned as a control. When comparing the two treated samples with the unfortified RTEBC in terms of full sensory profile (aroma, flavour and mouthfeel attributes) over the shelf-life period, the sensory profile of the TolLand TolP-treated cereals were found to be comparable to that of the untreated control sample at the onset of shelf-life, as well as after 12 months of shelf-life. The sensory panel found that the fortified cereal samples did not differ significantly (P>0.05) from the unfortified cereal sample for the majority of the sensory characteristics, i.e. coarseness and toasted colour (dry cereal attributes) and toasted colour, malted aroma, toasted cereal flavour, sweet taste, bitter taste and mouthfeel (cereal attributes with added milk), indicating that the respective enzymes did not impact negatively on the sensory profile of this RTEBC during shelf-life. The minerals calcium, zinc and iron of the RTEBC fortified with TolP increased with 43.3%, 49.7% and 56.7%, respectively. This indicated the effectiveness of the functional enzyme TolP in the ready-to-eat breakfast cereal prior to consumption. Furthermore, the TolP content remained viable for a shelf-life period of 12 months. Based on the percentage activity of the functional enzyme in the base material, the enzyme activity of the TolL-treated RTEBC was found to be fully effective for a 9-month shelf-life period. These results will find invaluable application in product development and marketing of RTEBC. The results will also add significantly to scientific information regarding the feasibility of fortification of RTEBC, specifically the effectiveness of functional enzyme additives for lactose intolerant individuals or the provision of sustained mineral nutrition for individuals that consume RTEBC on a regular basis.