Physical and sensorial properties of potato breads fortified with whole soybean flour
The aim of this work was to study the effects offortification ofpo-tato bread with whole soybean flour on theirphysicochemical and sensory properties. Control formulations containing 30%, 50% and 70% soybean flour were developed. Firmness, cohesiveness, gumminess and chewiness of bread increased wit...
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| Lenguaje: | English |
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Sociedad Chilena de Nutrición, Bromatología y Toxicología
2013
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oai:scielo:S0717-751820130001000102013-07-10Physical and sensorial properties of potato breads fortified with whole soybean flourGomes Natal,Dorina IsabelSouza Dantas,Maria Inés deTeixeira Ribeiro Vidigal,Márcia CristinaMachado Rocha Ribeiro,SôniaRibeiro Silva,RobertaStampini Duarte Martino,Hércia functional ingredients chemical composition sensory acceptance Internal Preference Mapping physicochemical properties The aim of this work was to study the effects offortification ofpo-tato bread with whole soybean flour on theirphysicochemical and sensory properties. Control formulations containing 30%, 50% and 70% soybean flour were developed. Firmness, cohesiveness, gumminess and chewiness of bread increased with the addition ofwhole soybean flour. The contents ofprotein, dietary fiber and minerals calcium, zinc, magnesium, copper and phosphorus increased with elevated concentration of soybean flour, while the lipid profile was unchanged. Preference mapping indicated greater acceptance of the control and 30% whole soybean flour formulations. These results were correlated to texture and showed that the greater firmness negatively affected its acceptance. It was concluded that the formulation with 30% was the best option offering good acceptance and high content of nutrients, which makes the flour substitution a viable alternative for the preparation of fortified baking products with equal sensory and physicochemical quality.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.40 n.1 20132013-03-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182013000100010en10.4067/S0717-75182013000100010 |
| institution |
Scielo Chile |
| collection |
Scielo Chile |
| language |
English |
| topic |
functional ingredients chemical composition sensory acceptance Internal Preference Mapping physicochemical properties |
| spellingShingle |
functional ingredients chemical composition sensory acceptance Internal Preference Mapping physicochemical properties Gomes Natal,Dorina Isabel Souza Dantas,Maria Inés de Teixeira Ribeiro Vidigal,Márcia Cristina Machado Rocha Ribeiro,Sônia Ribeiro Silva,Roberta Stampini Duarte Martino,Hércia Physical and sensorial properties of potato breads fortified with whole soybean flour |
| description |
The aim of this work was to study the effects offortification ofpo-tato bread with whole soybean flour on theirphysicochemical and sensory properties. Control formulations containing 30%, 50% and 70% soybean flour were developed. Firmness, cohesiveness, gumminess and chewiness of bread increased with the addition ofwhole soybean flour. The contents ofprotein, dietary fiber and minerals calcium, zinc, magnesium, copper and phosphorus increased with elevated concentration of soybean flour, while the lipid profile was unchanged. Preference mapping indicated greater acceptance of the control and 30% whole soybean flour formulations. These results were correlated to texture and showed that the greater firmness negatively affected its acceptance. It was concluded that the formulation with 30% was the best option offering good acceptance and high content of nutrients, which makes the flour substitution a viable alternative for the preparation of fortified baking products with equal sensory and physicochemical quality. |
| author |
Gomes Natal,Dorina Isabel Souza Dantas,Maria Inés de Teixeira Ribeiro Vidigal,Márcia Cristina Machado Rocha Ribeiro,Sônia Ribeiro Silva,Roberta Stampini Duarte Martino,Hércia |
| author_facet |
Gomes Natal,Dorina Isabel Souza Dantas,Maria Inés de Teixeira Ribeiro Vidigal,Márcia Cristina Machado Rocha Ribeiro,Sônia Ribeiro Silva,Roberta Stampini Duarte Martino,Hércia |
| author_sort |
Gomes Natal,Dorina Isabel |
| title |
Physical and sensorial properties of potato breads fortified with whole soybean flour |
| title_short |
Physical and sensorial properties of potato breads fortified with whole soybean flour |
| title_full |
Physical and sensorial properties of potato breads fortified with whole soybean flour |
| title_fullStr |
Physical and sensorial properties of potato breads fortified with whole soybean flour |
| title_full_unstemmed |
Physical and sensorial properties of potato breads fortified with whole soybean flour |
| title_sort |
physical and sensorial properties of potato breads fortified with whole soybean flour |
| publisher |
Sociedad Chilena de Nutrición, Bromatología y Toxicología |
| publishDate |
2013 |
| url |
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182013000100010 |
| work_keys_str_mv |
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