Influence of Peruvian Andean grain flours on the nutritional, rheological, physical, and sensory properties of sliced bread

Frontiers in Sustainable Food Systems

Sustainable Food Systems

Heber P. Cornelio-Santiago¹  Teresa Gonzales Huamán²  Liliana Sumarriva³  Karina Yachi⁴  Hermelinda Alvarez-Chancasanampa⁵  Fernando García-Ramón⁵  Marlitt Naupay Vega⁶  Edgar Norabuena⁷  Alejandrina Sotelo-Méndez⁸ 

[1] Facultad de Ciencia de los Alimentos, Universidad Le Cordon Bleu, Lima, Peru;Facultad de Ciencias de Ingeniería, Universidad Nacional de Huancavelica, Huancavelica, Peru;Facultad de Ciencias, Universidad Nacional de Educación “Enrique Guzmán y Valle”, Lima, Peru;Facultad de Economía y Planificación, Universidad Nacional Agraria La Molina, Lima, Peru;Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Peru;Facultad de Ingeniería Geográfica Ambiental y Ecoturismo, Universidad Federico Villareal, Lima, Peru;Facultad de Ingeniería Química y Textil, Universidad Nacional de Ingeniería, Lima, Peru;Facultad de Zootecnia, Universidad Nacional Agraria La Molina, Lima, Peru;

关键词: quinoa;    kiwicha;    barley;    sesame;    linseed;    sensory acceptability;    Mixolab;   

DOI  :  10.3389/fsufs.2023.1202322

 received in 2023-04-08, accepted in 2023-08-07,  发布年份 2023

来源: Frontiers

【 摘 要 】

The enrichment of sliced bread with Peruvian Andean grains can affect water absorption, formation time and stability of the dough, as well as the texture, color, specific volume and acceptability of the final product. However, the nutritional and functional properties of the product can be improved. In this study, traditional (TB, 100% wheat flour) and Andean (AB, 30% wheat bran, quinoa, kiwicha, oats, barley flours, and sesame and linseed seed) bread were manufactured by the direct method. The thermomechanical properties of the doughs were evaluated using the Mixolab, as well as the proximal composition, total phenolic content, texture, color, specific volume and sensory analysis of the sliced bread. The results revealed that the AB showed higher values in the parameters of water absorption (C1), protein weakening (C2), and starch stability (C4), likewise, lower values of setback related to starch retrogradation tendency (C5-C4) were found, which are related to a longer shelf life, which could be evidenced in the sensory properties (scores ≥5 on an unstructured 10-cm long scale, with respect to the crumb color, crust, alveolar uniformity, odor, texture, taste and general acceptability). In the AB there is also evidence of an increase in protein, ash, total dietary fiber and total phenolic content in relation to TB. These results could be useful to develop healthier and better-quality bread to meet the needs of consumers.

【 授权许可】

Unknown   
Copyright © 2023 García-Ramón, Sotelo-Méndez, Alvarez-Chancasanampa, Norabuena, Sumarriva, Yachi, Gonzales Huamán, Naupay Vega and Cornelio-Santiago.

【 图 表 】

fsufs-07-1202322-i002.tif

fsufs-07-1202322-i001.tif