Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product
In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universidad Pública de Navarra |
| Repositorio: | Academica-e. Repositorio Institucional de la Universidad Pública de Navarra |
| OAI Identifier: | oai:academica-e.unavarra.es:2454/46165 |
| Acceso en línea: | https://hdl.handle.net/2454/46165 |
| Access Level: | acceso abierto |
| Palabra clave: | Bread Functional food Fermented Novel food Sensory Fortification |
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Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food productCabello Olmo, MiriamKrishnan, Padmanaban G.Araña Ciordia, MiriamOneca Agurruza, MaríaDíaz, Jesús VicenteBarajas Vélez, Miguel ÁngelRovai, MaristelaBreadFunctional foodFermentedNovel foodSensoryFortificationIn response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose–response effect. FFP supplementation affected the nutritional profile and increased the protein content (p < 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score ≥ 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products.Miriam Cabello-Olmo was granted by the Industrial Ph.D. program (Navarre Government) [Reference: 001114082016000011] and by the postdoctoral fellowship “Ayudas para la Recualificación del Sistema Universitario Español para 2021–2023, UPNA, Modalidad Margarita Salas”, funded by the European Union—NextGenerationEU.MDPICiencias de la SaludOsasun Zientziak2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2454/46165reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarrainstname:Universidad Pública de NavarraInglésinfo:eu-repo/grantAgreement/Gobierno de Navarra//0011-1408-2016-000011© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:academica-e.unavarra.es:2454/461652026-06-17T12:41:47Z |
| dc.title.none.fl_str_mv |
Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product |
| title |
Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product |
| spellingShingle |
Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product Cabello Olmo, Miriam Bread Functional food Fermented Novel food Sensory Fortification |
| title_short |
Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product |
| title_full |
Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product |
| title_fullStr |
Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product |
| title_full_unstemmed |
Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product |
| title_sort |
Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product |
| dc.creator.none.fl_str_mv |
Cabello Olmo, Miriam Krishnan, Padmanaban G. Araña Ciordia, Miriam Oneca Agurruza, María Díaz, Jesús Vicente Barajas Vélez, Miguel Ángel Rovai, Maristela |
| author |
Cabello Olmo, Miriam |
| author_facet |
Cabello Olmo, Miriam Krishnan, Padmanaban G. Araña Ciordia, Miriam Oneca Agurruza, María Díaz, Jesús Vicente Barajas Vélez, Miguel Ángel Rovai, Maristela |
| author_role |
author |
| author2 |
Krishnan, Padmanaban G. Araña Ciordia, Miriam Oneca Agurruza, María Díaz, Jesús Vicente Barajas Vélez, Miguel Ángel Rovai, Maristela |
| author2_role |
author author author author author author |
| dc.contributor.none.fl_str_mv |
Ciencias de la Salud Osasun Zientziak |
| dc.subject.none.fl_str_mv |
Bread Functional food Fermented Novel food Sensory Fortification |
| topic |
Bread Functional food Fermented Novel food Sensory Fortification |
| description |
In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose–response effect. FFP supplementation affected the nutritional profile and increased the protein content (p < 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score ≥ 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products. |
| publishDate |
2023 |
| dc.date.none.fl_str_mv |
2023 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://hdl.handle.net/2454/46165 |
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https://hdl.handle.net/2454/46165 |
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Inglés |
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Inglés |
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info:eu-repo/grantAgreement/Gobierno de Navarra//0011-1408-2016-000011 |
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https://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0/ |
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openAccess |
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application/pdf |
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MDPI |
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MDPI |
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Academica-e. Repositorio Institucional de la Universidad Pública de Navarra |
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