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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...

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Autores principales: Cabello-Olmo, Miriam, Krishnan, Padmanaban G., Araña, Miriam, Oneca, Maria, Díaz, Jesús V., Barajas, Miguel, Rovai, Maristela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417715/
https://www.ncbi.nlm.nih.gov/pubmed/37569086
http://dx.doi.org/10.3390/foods12152817
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author Cabello-Olmo, Miriam
Krishnan, Padmanaban G.
Araña, Miriam
Oneca, Maria
Díaz, Jesús V.
Barajas, Miguel
Rovai, Maristela
author_facet Cabello-Olmo, Miriam
Krishnan, Padmanaban G.
Araña, Miriam
Oneca, Maria
Díaz, Jesús V.
Barajas, Miguel
Rovai, Maristela
author_sort Cabello-Olmo, Miriam
collection PubMed
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.
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spelling pubmed-104177152023-08-12 Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product Cabello-Olmo, Miriam Krishnan, Padmanaban G. Araña, Miriam Oneca, Maria Díaz, Jesús V. Barajas, Miguel Rovai, Maristela Foods Article 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. MDPI 2023-07-25 /pmc/articles/PMC10417715/ /pubmed/37569086 http://dx.doi.org/10.3390/foods12152817 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/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/).
spellingShingle Article
Cabello-Olmo, Miriam
Krishnan, Padmanaban G.
Araña, Miriam
Oneca, Maria
Díaz, Jesús V.
Barajas, Miguel
Rovai, Maristela
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
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_short 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
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417715/
https://www.ncbi.nlm.nih.gov/pubmed/37569086
http://dx.doi.org/10.3390/foods12152817
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