Effect of Inulin and Resistant Starch on Some of Qualitative Properties of Baguette Bread

Document Type: Research Paper


1 Graduate Student of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.

2 Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.

3 Assistant Professor of the Department of Agronomy, Faculty of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.


Bread is a particularly important staple food. It can be thus improved using different prebiotics like inulin and resistant starch. Food diets with sufficient prebiotic content can trigger the growth of the remaining microorganisms in the digestive system. These microorganisms are essential for human health. In this study, the effect of different levels of inulin and resistant starch (at levels of 2.5 and 5%) was investigated on a number of qualitative properties of baguette breads. A completely randomized design with three replications was used to analyze experimental data (except for staleness data which were analyzed using factorial experiment with a completely randomized design). Means were compared by Duncan's multiple-range test (α = 5%). The results showed that moisture, ash and fiber contents of bread samples were higher than control samples, whereas protein, fat, and pH were lower in the former. In addition, these additives improved sensory analysis scores, instrumental staleness, color analysis and volumetric analysis of samples. According to the results, the treatment that contained 5% inulin and 5% resistant starch was selected as the best treatment.


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