Fortification of Wheat Bread with Agroindustry By-Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure

• Tipo: Artigo em Revista Científica Internacional
• Data: 2017

Autores

Martins, ZE (Autor) Outra; Pinho, Olívia (Autor) FCNAUP; Ferreira, Isabel (Autor) FFUP

Revista

Título: Journal of Food Science

Vol. 82

Páginas: 2183-2191

ISSN: 0022-1147

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 14 Citações

Scopus - 14 Citações

Outras Informações

ID Authenticus: P-00N-0E7

DOI: 10.1111/1750-3841.13837

Abstract (EN): The use of agroindustry by-products (BP) for fortification of wheat bread can be an alternative to waste disposal because BP are appealing sources of dietary fiber. Moreover, it may also contribute to indirect income generation. In this study, sensory, color, and crumb structure properties of breads fortified with fiber rich fraction recovered from four types of agroindustry BP were tested, namely orange (OE), pomegranate (PE), elderberry (EE), and spent yeast (YE). Statistical models for sensory preference evaluation and correlation with color and crumb structure were developed. External preference mapping indicated consumer preferences and enabled selection of the concentrations of BP fibre-rich fraction with best acceptance, namely 7.0% EE, 2.5% OE, 5.0% PE, and 2.5% YE. Data collected from image analysis complemented sensory profile information, whereas multivariate PLS regression provided information on the relationship between crust color and crumb color and instrumental data. Regression models developed for both sensory attributes presented good fitting ((RY)-Y-2 > 0.700) and predictive ability (Q(2) > 0.500), with low RMSE. Crust and crumb a* parameters had a positive influence on crust color and crumb color models, while crust L* and b* had a negative influence. Practical Application Wheat bread fortification by incorporation of four different types of agroindustry by-products that are potential sources of dietary fiber is promising. The fiber enrichment promotes health benefits. In addition, better use of the by-products will also provide benefits to the industry as well as solutions for environment concerns associated with its disposal. The results of this study indicate that extracts obtained from orange, pomegranate, elderberry peels, interior membranes, and seeds and spent yeast have potential application as bread ingredients. However, the concentrations of each fiber rich extracts with best acceptance by consumers must be selected and relationships between sensory and instrumental data characterized in order to obtain quality bread.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9