Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread

Detalhes bibliográficos
Autor(a) principal: Ordóñez-Santos,Luis E.
Data de Publicação: 2016
Outros Autores: Martínez-Girón,Jader, Figueroa-Molano,Ana M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2016000300015
Resumo: The aim of this study was to evaluate the color and sensory characteristics of bread made with different levels of peach palm peel flour (PPPF). This flour was added into breads with a proportion of 2.5-10% (w/w), and studied its effect on total carotenoids, CIELab parameters, and sensory characteristics of bread. Results showed that PPPF supplementation increased the carotenoid content of bread. The color test showed that high levels of PPPF were associated with a decreased L* and H°, while, browning index (BI), increases. Sensory evaluation ratings indicated that bread with acceptable quality attributes can be prepared from wheat flour fortified with PPPF up to 5% level. Thus, peach palm peel, a by-product from the peach palm processing, could be utilized for the preparation of wheat breads.
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spelling Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat breadPeach palm peel flourbreadTotal carotenoidscolor analysissensorial analysisThe aim of this study was to evaluate the color and sensory characteristics of bread made with different levels of peach palm peel flour (PPPF). This flour was added into breads with a proportion of 2.5-10% (w/w), and studied its effect on total carotenoids, CIELab parameters, and sensory characteristics of bread. Results showed that PPPF supplementation increased the carotenoid content of bread. The color test showed that high levels of PPPF were associated with a decreased L* and H°, while, browning index (BI), increases. Sensory evaluation ratings indicated that bread with acceptable quality attributes can be prepared from wheat flour fortified with PPPF up to 5% level. Thus, peach palm peel, a by-product from the peach palm processing, could be utilized for the preparation of wheat breads.Sociedade de Ciências Agrárias de Portugal2016-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2016000300015Revista de Ciências Agrárias v.39 n.3 2016reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPenghttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2016000300015Ordóñez-Santos,Luis E.Martínez-Girón,JaderFigueroa-Molano,Ana M.info:eu-repo/semantics/openAccess2024-02-06T17:02:13Zoai:scielo:S0871-018X2016000300015Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:17:23.407345Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread
title Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread
spellingShingle Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread
Ordóñez-Santos,Luis E.
Peach palm peel flour
bread
Total carotenoids
color analysis
sensorial analysis
title_short Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread
title_full Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread
title_fullStr Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread
title_full_unstemmed Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread
title_sort Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of wheat bread
author Ordóñez-Santos,Luis E.
author_facet Ordóñez-Santos,Luis E.
Martínez-Girón,Jader
Figueroa-Molano,Ana M.
author_role author
author2 Martínez-Girón,Jader
Figueroa-Molano,Ana M.
author2_role author
author
dc.contributor.author.fl_str_mv Ordóñez-Santos,Luis E.
Martínez-Girón,Jader
Figueroa-Molano,Ana M.
dc.subject.por.fl_str_mv Peach palm peel flour
bread
Total carotenoids
color analysis
sensorial analysis
topic Peach palm peel flour
bread
Total carotenoids
color analysis
sensorial analysis
description The aim of this study was to evaluate the color and sensory characteristics of bread made with different levels of peach palm peel flour (PPPF). This flour was added into breads with a proportion of 2.5-10% (w/w), and studied its effect on total carotenoids, CIELab parameters, and sensory characteristics of bread. Results showed that PPPF supplementation increased the carotenoid content of bread. The color test showed that high levels of PPPF were associated with a decreased L* and H°, while, browning index (BI), increases. Sensory evaluation ratings indicated that bread with acceptable quality attributes can be prepared from wheat flour fortified with PPPF up to 5% level. Thus, peach palm peel, a by-product from the peach palm processing, could be utilized for the preparation of wheat breads.
publishDate 2016
dc.date.none.fl_str_mv 2016-09-01
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.uri.fl_str_mv http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2016000300015
url http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2016000300015
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://scielo.pt/scielo.php?script=sci_arttext&pid=S0871-018X2016000300015
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade de Ciências Agrárias de Portugal
publisher.none.fl_str_mv Sociedade de Ciências Agrárias de Portugal
dc.source.none.fl_str_mv Revista de Ciências Agrárias v.39 n.3 2016
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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