Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones

Detalhes bibliográficos
Autor(a) principal: Pereira, Ana Paula Aparecida; et. al.
Data de Publicação: 2019
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/224
Resumo: The nutrients and the color profile of orange-fleshed sweet potato flour (SPF) can contribute positively with the long fermentation products. This study aimed to evaluate the effect of the substitution wheat flour (WF) by SPF in the sponge and dough phases on the quality (moisture and color) and flavor profile of sourdough panettone. Panettone was obtained using spontaneous sourdough and long fermentation time (23 h). Four formulations were made, as follows: AP1 (control), AP2 (10 g/100 g SPF in dough phase or last fermentation), BP3 (10 g/ 100 g of SPF in sponge phase or intermediary fermentation), and BP4 (10 g/100 g SPF in each phase, sponge and dough phase). The formulation BP4 had a more moist crumb, a high yellow color intensity, and a smaller specific volume (3.26 cm3/g) when compared to the control (3.76 cm3/g). Regarding the volatile compounds, three compounds were identified in the panettones made with SPF: 2-octenal-2-butyl, dimethyl-decane, and 2- chlorooctane, which were not found in control. These results can contribute to further studies about the use of SPF as a precursor of new flavor compounds in long fermentation times bakery products, thus reducing or eliminating the use of aromatic additives and food colorings.
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spelling Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettonesIpomoea batatasLong fermentationThe nutrients and the color profile of orange-fleshed sweet potato flour (SPF) can contribute positively with the long fermentation products. This study aimed to evaluate the effect of the substitution wheat flour (WF) by SPF in the sponge and dough phases on the quality (moisture and color) and flavor profile of sourdough panettone. Panettone was obtained using spontaneous sourdough and long fermentation time (23 h). Four formulations were made, as follows: AP1 (control), AP2 (10 g/100 g SPF in dough phase or last fermentation), BP3 (10 g/ 100 g of SPF in sponge phase or intermediary fermentation), and BP4 (10 g/100 g SPF in each phase, sponge and dough phase). The formulation BP4 had a more moist crumb, a high yellow color intensity, and a smaller specific volume (3.26 cm3/g) when compared to the control (3.76 cm3/g). Regarding the volatile compounds, three compounds were identified in the panettones made with SPF: 2-octenal-2-butyl, dimethyl-decane, and 2- chlorooctane, which were not found in control. These results can contribute to further studies about the use of SPF as a precursor of new flavor compounds in long fermentation times bakery products, thus reducing or eliminating the use of aromatic additives and food colorings.CAPES / CNPqElsevier Ltd.Pereira, Ana Paula Aparecida; et. al.2021-12-21T19:13:39Z2021-12-21T19:13:39Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfLWT – Food Science and Technology, v.101, p.145-151, March/2019.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/224reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:13:47Zoai:http://repositorio.ital.sp.gov.br:123456789/224Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:13:47Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
title Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
spellingShingle Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
Pereira, Ana Paula Aparecida; et. al.
Ipomoea batatas
Long fermentation
title_short Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
title_full Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
title_fullStr Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
title_full_unstemmed Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
title_sort Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
author Pereira, Ana Paula Aparecida; et. al.
author_facet Pereira, Ana Paula Aparecida; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Pereira, Ana Paula Aparecida; et. al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Ipomoea batatas
Long fermentation
topic Ipomoea batatas
Long fermentation
description The nutrients and the color profile of orange-fleshed sweet potato flour (SPF) can contribute positively with the long fermentation products. This study aimed to evaluate the effect of the substitution wheat flour (WF) by SPF in the sponge and dough phases on the quality (moisture and color) and flavor profile of sourdough panettone. Panettone was obtained using spontaneous sourdough and long fermentation time (23 h). Four formulations were made, as follows: AP1 (control), AP2 (10 g/100 g SPF in dough phase or last fermentation), BP3 (10 g/ 100 g of SPF in sponge phase or intermediary fermentation), and BP4 (10 g/100 g SPF in each phase, sponge and dough phase). The formulation BP4 had a more moist crumb, a high yellow color intensity, and a smaller specific volume (3.26 cm3/g) when compared to the control (3.76 cm3/g). Regarding the volatile compounds, three compounds were identified in the panettones made with SPF: 2-octenal-2-butyl, dimethyl-decane, and 2- chlorooctane, which were not found in control. These results can contribute to further studies about the use of SPF as a precursor of new flavor compounds in long fermentation times bakery products, thus reducing or eliminating the use of aromatic additives and food colorings.
publishDate 2019
dc.date.none.fl_str_mv




2019
2021-12-21T19:13:39Z
2021-12-21T19:13:39Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv LWT – Food Science and Technology, v.101, p.145-151, March/2019.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/224
identifier_str_mv
LWT – Food Science and Technology, v.101, p.145-151, March/2019.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/224
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
dc.publisher.none.fl_str_mv

Elsevier Ltd.
publisher.none.fl_str_mv

Elsevier Ltd.
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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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