Nutritional and sensory enhancement of traditional wheat-based yeasted steamed dumplings through oat flour fortification.

ABSTRACT: This study investigated the chemical composition and sensory acceptability of yeasted steamed wheat dumplings - a typical Central European side dish - that were fortified with wholegrain oat flours derived from two distinct cultivars - hull-less Inovec and hulled Prokop. The flours were used at 7 substitution levels, ranging from 2.5 to 25.0%. Chemical analysis of both flour mixtures and steamed dumplings revealed a significant modulation of macronutrient profiles with increasing oat inclusion. As presumed, the β-d-glucans content increased proportionally with the addition of oats, reaching up to 1.23% in flour mixtures (Prokop) and 0.80% in steamed dumplings (Inovec). Furthermore, enrichment by oat resulted in higher protein (up to 15.05%), lipid (up to 12.13%), and dry matter cont

SUBMITTER: Havrlentova M 

PROVIDER: S-EPMC12661856 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature