Spices addition as strategy for polyphenol increase in baked product

Detalhes bibliográficos
Autor(a) principal: Silva, Daiana Freitas da
Data de Publicação: 2021
Outros Autores: Faller, Ana Luisa Kremer
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/12869
Resumo: Spices are a rich source of polyphenols and when consumed regularly in the diet contribute to the beneficial health effects of these bioactive compounds. The aim of this study was to elaborate a baked product, honeybreads, without spices, control honeybread (CHB) and with ) the addition of spices, spiced honeybread (SHB, estimate their polyphenol content and evaluate their sensory acceptance. The macronutrient composition was calculated using the Brazilian Food Composition Database and phenolic compounds content calculated based on Phenol-Explorer 3.0 database. For sensory evaluation, a consumer panel was established, and a seven-point structured hedonic scale applied for: aroma, texture, appearance, taste and total acceptance. Each formulation yielded seventy 16g servings with similar calories. The total phenolic compound content, per serving, of SHB was 11,198mg and for CHB 9,483mg, content approximately 18% higher with the addition of spices. Both formulations showed good acceptability based on the acceptability index with over 75% on every parameter. Selection of specific ingredients can positively impact polyphenol content in baked products without compromising sensory characteristics.
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spelling Spices addition as strategy for polyphenol increase in baked productAdicion de especias como estratégia para el aumento de compuestos fenólicos em pan de mielAdição de especiarias como estratégia para aumento de compostos fenólicos em pão de mel SpicesPolyphenolSensory evaluationBaked products.EspeciasPolifenolesEvaluación sensorialPanadería.EspeciariasPolifenóisAnálise sensorialPanificação.Spices are a rich source of polyphenols and when consumed regularly in the diet contribute to the beneficial health effects of these bioactive compounds. The aim of this study was to elaborate a baked product, honeybreads, without spices, control honeybread (CHB) and with ) the addition of spices, spiced honeybread (SHB, estimate their polyphenol content and evaluate their sensory acceptance. The macronutrient composition was calculated using the Brazilian Food Composition Database and phenolic compounds content calculated based on Phenol-Explorer 3.0 database. For sensory evaluation, a consumer panel was established, and a seven-point structured hedonic scale applied for: aroma, texture, appearance, taste and total acceptance. Each formulation yielded seventy 16g servings with similar calories. The total phenolic compound content, per serving, of SHB was 11,198mg and for CHB 9,483mg, content approximately 18% higher with the addition of spices. Both formulations showed good acceptability based on the acceptability index with over 75% on every parameter. Selection of specific ingredients can positively impact polyphenol content in baked products without compromising sensory characteristics.Las especias son fuentes importantes de compuestos fenólicos y, cuando se consumen regularmente en la dieta, contribuyen a los efectos beneficiosos de estos compuestos bioactivos sobre la salud. El objetivo de este estudio fue elaborar un producto de panadería, pan de miel, sin especias, pan de miel control (CHB) y con adición de diferentes especias, pan de miel com especias (SHB), estimar el aporte de polifenoles y evaluar la aceptación sensorial de las dos formulaciones. La composición de macronutrientes se calculó utilizando la Tabla Brasileña de Composición de Alimentos y el contenido de compuestos fenólicos se calculó con base en la base de datos Phenol-Explorer 3.0. Para la evaluación sensorial se estableció un panel de consumidores y se aplicó una escala hedónica de siete puntos para: aroma, textura, apariencia, sabor y aceptación total. Cada formulación produjo setenta porciones de 16 g con valor energético similar. El contenido total de compuestos fenólicos, por ración, de SHB fue de 11,198mg y de CHB de 9,483mg, aproximadamente un 18% más alto con la adición de especias. Ambas formulaciones mostraron una buena aceptación por parte de los catadores en base al índice de aceptabilidad, con más del 75% en todos los parámetros. La selección de ingredientes específicos, ricos en compuestos bioactivos, puede impactar positivamente el contenido de polifenoles en los productos de panadería sin comprometer las características sensoriales.Especiarias são importantes fontes de compostos fenólicos e, quando consumidas regularmente na dieta, contribuem para os efeitos benéficos desses compostos bioativos à saúde. O objetivo deste estudo foi elaborar um produto de panificação, pão de mel, sem adição de especiarias, pão de mel controle (CHB) e com adição de especiarias, pão de mel com especiarias (SHB), estimar o aporte de polifenóis e avaliar a aceitação sensorial das duas formulações. A composição de macronutrientes foi calculada usando a Tabela Brasileira de Composição de Alimentos e o conteúdo de compostos fenólicos calculado com base no banco de dados Phenol-Explorer 3.0. Para avaliação sensorial, foi estabelecido um painel de consumidores e aplicada uma escala hedônica estruturada de sete pontos para: aroma, textura, aparência, sabor e aceitação total. Cada formulação rendeu setenta porções de 16g com valor energético semelhante. O conteúdo total de compostos fenólicos, por porção, de SHB foi de 11.198mg e de CHB de 9.483mg, conteúdo aproximadamente 18% maior com a adição das especiarias. Ambas as formulações mostraram boa aceitação pelos provadores com base no índice de aceitabilidade, com mais de 75% em todos os parâmetros. A seleção de ingredientes específicos, ricos em compostos bioativos, pode impactar positivamente o conteúdo de polifenóis em produtos de panificação sem comprometer as características sensoriais.Research, Society and Development2021-03-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1286910.33448/rsd-v10i3.12869Research, Society and Development; Vol. 10 No. 3; e13210312869Research, Society and Development; Vol. 10 Núm. 3; e13210312869Research, Society and Development; v. 10 n. 3; e132103128692525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/12869/11820Copyright (c) 2021 Daiana Freitas da Silva; Ana Luisa Kremer Fallerhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Daiana Freitas da Faller, Ana Luisa Kremer2021-03-28T12:03:35Zoai:ojs.pkp.sfu.ca:article/12869Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:20.404853Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Spices addition as strategy for polyphenol increase in baked product
Adicion de especias como estratégia para el aumento de compuestos fenólicos em pan de miel
Adição de especiarias como estratégia para aumento de compostos fenólicos em pão de mel
title Spices addition as strategy for polyphenol increase in baked product
spellingShingle Spices addition as strategy for polyphenol increase in baked product
Silva, Daiana Freitas da
Spices
Polyphenol
Sensory evaluation
Baked products.
Especias
Polifenoles
Evaluación sensorial
Panadería.
Especiarias
Polifenóis
Análise sensorial
Panificação.
title_short Spices addition as strategy for polyphenol increase in baked product
title_full Spices addition as strategy for polyphenol increase in baked product
title_fullStr Spices addition as strategy for polyphenol increase in baked product
title_full_unstemmed Spices addition as strategy for polyphenol increase in baked product
title_sort Spices addition as strategy for polyphenol increase in baked product
author Silva, Daiana Freitas da
author_facet Silva, Daiana Freitas da
Faller, Ana Luisa Kremer
author_role author
author2 Faller, Ana Luisa Kremer
author2_role author
dc.contributor.author.fl_str_mv Silva, Daiana Freitas da
Faller, Ana Luisa Kremer
dc.subject.por.fl_str_mv Spices
Polyphenol
Sensory evaluation
Baked products.
Especias
Polifenoles
Evaluación sensorial
Panadería.
Especiarias
Polifenóis
Análise sensorial
Panificação.
topic Spices
Polyphenol
Sensory evaluation
Baked products.
Especias
Polifenoles
Evaluación sensorial
Panadería.
Especiarias
Polifenóis
Análise sensorial
Panificação.
description Spices are a rich source of polyphenols and when consumed regularly in the diet contribute to the beneficial health effects of these bioactive compounds. The aim of this study was to elaborate a baked product, honeybreads, without spices, control honeybread (CHB) and with ) the addition of spices, spiced honeybread (SHB, estimate their polyphenol content and evaluate their sensory acceptance. The macronutrient composition was calculated using the Brazilian Food Composition Database and phenolic compounds content calculated based on Phenol-Explorer 3.0 database. For sensory evaluation, a consumer panel was established, and a seven-point structured hedonic scale applied for: aroma, texture, appearance, taste and total acceptance. Each formulation yielded seventy 16g servings with similar calories. The total phenolic compound content, per serving, of SHB was 11,198mg and for CHB 9,483mg, content approximately 18% higher with the addition of spices. Both formulations showed good acceptability based on the acceptability index with over 75% on every parameter. Selection of specific ingredients can positively impact polyphenol content in baked products without compromising sensory characteristics.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-09
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12869
10.33448/rsd-v10i3.12869
url https://rsdjournal.org/index.php/rsd/article/view/12869
identifier_str_mv 10.33448/rsd-v10i3.12869
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/12869/11820
dc.rights.driver.fl_str_mv Copyright (c) 2021 Daiana Freitas da Silva; Ana Luisa Kremer Faller
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Daiana Freitas da Silva; Ana Luisa Kremer Faller
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 3; e13210312869
Research, Society and Development; Vol. 10 Núm. 3; e13210312869
Research, Society and Development; v. 10 n. 3; e13210312869
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052746231185408

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