Development of bread with fiber-enriched and low sodium content

• Autor(a) principal: Martins e Cruz, Gilza Andrea
• Data de Publicação: 2022
• Outros Autores: Teles Rodrigues, Júlia Letícia, Almeida Oliveira, Clara Fernanda, Soares e Silva, Camila Cristina, Liberato Greg´ório, Eric
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Rasbran
• Texto Completo: https://rasbran.com.br/rasbran/article/view/1927

The present study makes a modification of the traditional French bread recipe from its enrichment with fibers and powdered milk, in addition to the decrease in sodium levels. It starts with the need for nutritional improvement of a food that is consumed on a daily basis. The objective was to assess the acceptance of tasters by the modified recipe. In addition to the analysis by flame photometry to detect the amount of sodium in the product developed, a sensory analysis was also carried out, by a hedonic scale, with 100 untrained tasters. The results obtained showed a 4.9-fold drop in sodium content in enriched bread, in addition to positive results regarding the acceptance of modified food by the tasters when considering characteristics such as aroma, flavor, color and texture. The overall rating was also positive on the part of the tasters and they showed an attitude and intention to purchase if the food was available on the market. It is concluded that the addition of ingredients such as powdered milk and fibers to the traditional French bread recipe in substitution to the addition of sodium makes it possible to maintain the palatability of the food and its acceptance by possible consumers.