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: 2019
Outros Autores: Martínez-Girón, Jader, Figueiroa-Molano, Ana M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://doi.org/10.19084/RCA16008
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 breadEfeito da adição de farinha de casca de pêssego (Bactris gasipaes) na cor e nas propriedades sensoriais do pão de trigoGeralThe 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.O objetivo deste estudo foi avaliar a cor e as características sensoriais dos pães feitos com diferentes teores de farinha de casca de pêssego (PPPF). Esta farinha foi adicionada aos pães em concentrações de 2,5-10% (m / m), sendo estudado o seu efeito sobre os carotenóides totais, parâmetros de cor CIELab, bem como as suas características sensoriais. Os resultados mostraram que a adição de PPPF aumentou o teor de carotenóides de pão. O teste de cores mostraram os níveis elevados de PPPF estão associados com a diminuição do L * e do H °, enquanto que o IB aumenta. A avaliação sensorial indicou poder ser preparado pão com atributos de qualidade aceitáveis, a partir de farinha de trigo fortificada com PPPF até um teor de 5% (m/m). Assim, a pele do pêssego, um subproduto do processamento de pêssego palma, poderia ser utilizada para a preparação de pães.Sociedade de Ciências Agrárias de Portugal2019-01-07T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://doi.org/10.19084/RCA16008eng2183-041X0871-018XOrdóñez-Santos, Luis E.Martínez-Girón, JaderFigueiroa-Molano, Ana M.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-09-06T09:24:26Zoai:ojs.revistas.rcaap.pt:article/16404Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:30:51.254440Repositório 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
Efeito da adição de farinha de casca de pêssego (Bactris gasipaes) na cor e nas propriedades sensoriais do pão de trigo
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.
Geral
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
Figueiroa-Molano, Ana M.
author_role author
author2 Martínez-Girón, Jader
Figueiroa-Molano, Ana M.
author2_role author
author
dc.contributor.author.fl_str_mv Ordóñez-Santos, Luis E.
Martínez-Girón, Jader
Figueiroa-Molano, Ana M.
dc.subject.por.fl_str_mv Geral
topic Geral
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 2019
dc.date.none.fl_str_mv 2019-01-07T00:00:00Z
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 https://doi.org/10.19084/RCA16008
url https://doi.org/10.19084/RCA16008
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2183-041X
0871-018X
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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 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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