ARTINIA Fiber Displays Superior Sensory and Quality Results in Baked Goods

By simply adding ARTINIA to an existing formula, adjusting the water level, blending and baking – the dough responds positively to mixing, handling, and machining.

7 Jun 2012 --- Stratum Nutrition, a Novus International Business focusing on nutrition through functional and specialty ingredients, has conducted independently and in collaboration with the American Institute of Baking (AIB) research programs to incorporate their ARTINIA specialty fiber into consumable baked goods including bread, muffins, and cookies – with excellent sensory and quality ratings.

ARTINIA is a specialty, chitin-glucan fiber that works well as a “drop-in” ingredient with excellent sensory and quality results compared to the control and other fibers. ARTINIA is a highly flexible ingredient to work with where it can easily be added to batter, dough or sponge without reformulation. By simply adding ARTINIA to an existing formula, adjusting the water level, blending and baking – the dough responds positively to mixing, handling, and machining. This is in part due to the low viscosity of the ingredient, and unique water withholding capacity, therefore requiring less energy to make the dough.

The Stratum application science team has evaluated the performance of ARTINIA in breads, cookies, and muffins to consider: sensory, color, crust, volume, air cells (grain), dough and sponge structures, water absorption, shelf life, texture etc. The score sheet results showed better or equal performance to the control (no fiber) and better than the compared barley fiber. Sensory attributes included aroma, mouth-feel, flavor, texture and color; where ARTINIA scored at the highest level in all areas.

The primary outcome benefits of utilizing ARTINIA in baked goods were: Added freshness, extended shelf life, and moisture retention. The longer shelf life observed translates into less waste and lower usage of emulsifiers and conditioners in bread and similar baking applications. The higher water absorption by ARTINIA (about 7-8% in end baked goods compared to the control) can result in increased revenues, especially for commercial bakeries.

In addition to these functional benefits, ARTINIA as a specialty fiber has unique health benefits. ARTINIA has been shown in clinical studies to help reduce oxidized LDL-cholesterol as a way to support healthy arteries and overall cardiovascular health. Within baking applications, ARTINIA provides an opportunity to develop products with added functionality and health benefits.