Sourdough and jaboticaba (Plinia cauliflora) for improvement on pan bread characteristics

Detalhes bibliográficos
Autor(a) principal: Neves, Nathália de Andrade
Data de Publicação: 2020
Outros Autores: Gomes, Paula Thamara Goecking, Carmo , Erick Michel Ramos do, Silva, Bruna Sanches, Amaral , Tatiana Nunes, Schmiele, Marcio
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/10552
Resumo: The search for foods with a different flavor and less use of additives makes the sourdough bread a promising technology. In addition, adding fruit to bread is a way of obtaining products with interesting technological, sensory, nutritional and functional aspects. Thus, the objective of this research was to make bread using natural fermentation (sourdough) and jaboticaba. Four sourdough were prepared, whole and refined, with and without the addition of jaboticaba. The doughs were fed for 16 days and used as an inoculum for the bread fermentation. Two standard formulations were also prepared, one integral and one refined, totaling six formulations. The sourdough was evaluated for pH and lactic bacteria and breads for specific volume, humidity, total acidity, pH, instrumental texture, water activity, image evaluation of slices, antioxidant capacity and sensory evaluation. The data obtained were submitted to ANOVA and the means to the Tukey t test. Breads with sourdough had lower specific volumes and greater acidity compared to standard formulations. The use of whole meal flour, sourdough and jaboticaba resulted in greater antioxidant capacities. The coloring of the breads with jaboticaba distanced itself a lot from the standard formulation, which caused a strangeness on the part of consumers, who evaluated these breads with lower grades for coloration, appearance, overall impression and purchase intention, although, from the grades obtained, can still be considered as well accepted.
id UNIFEI_2933122374152052f0de2766ac5e13f8
oai_identifier_str oai:ojs.pkp.sfu.ca:article/10552
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Sourdough and jaboticaba (Plinia cauliflora) for improvement on pan bread characteristicsUso de fermentación natural y jaboticaba (Plinia cauliflora) para mejorar las características de los panesUtilização de fermentação natural e jabuticaba (Plinia cauliflora) para melhoria das características de pães de formaPão de massa ácidaMyrciaria caulifloraBactérias lácticasPanificação. Pan de masa fermentadaMyrciaria caulifloraBacterias de ácido lácticoPanadería.Sourdough breadMyrciaria caulifloraLactic acid bacteriaBakery.The search for foods with a different flavor and less use of additives makes the sourdough bread a promising technology. In addition, adding fruit to bread is a way of obtaining products with interesting technological, sensory, nutritional and functional aspects. Thus, the objective of this research was to make bread using natural fermentation (sourdough) and jaboticaba. Four sourdough were prepared, whole and refined, with and without the addition of jaboticaba. The doughs were fed for 16 days and used as an inoculum for the bread fermentation. Two standard formulations were also prepared, one integral and one refined, totaling six formulations. The sourdough was evaluated for pH and lactic bacteria and breads for specific volume, humidity, total acidity, pH, instrumental texture, water activity, image evaluation of slices, antioxidant capacity and sensory evaluation. The data obtained were submitted to ANOVA and the means to the Tukey t test. Breads with sourdough had lower specific volumes and greater acidity compared to standard formulations. The use of whole meal flour, sourdough and jaboticaba resulted in greater antioxidant capacities. The coloring of the breads with jaboticaba distanced itself a lot from the standard formulation, which caused a strangeness on the part of consumers, who evaluated these breads with lower grades for coloration, appearance, overall impression and purchase intention, although, from the grades obtained, can still be considered as well accepted.La búsqueda de alimentos con un sabor diferente y un menor uso de aditivos hace que la elaboración de pan a partir de masas ácidas sea una tecnología promisora. Además, añadir fruta al pan es una forma de obtener productos con interesantes aspectos tecnológicos, sensoriales, nutricionales y funcionales. Así, el objetivo de esta investigación fue producir pan mediante fermentación natural (masa ácida) y adición de jaboticaba. Fueron preparados cuatro masas ácidas, enteras y refinadas, con y sin adición de jaboticaba. Las masas se alimentaron durante 16 días y se utilizaron como inóculo para la fermentación del pan. También se prepararon dos formulaciones estándar, una integral y otra refinada, totalizando seis formulaciones. Las masas ácidas obtenidas fueron evaluadas para pH y recuento de bacterias lácticas y los panes para volumen específico, humedad, acidez total, pH, textura instrumental, actividad de agua, evaluación de imagen de rodajas, capacidad antioxidante y evaluación sensorial. Los datos obtenidos se sometieron a ANOVA y las medias a la prueba t de Tukey. Los panes con masa ácida tuvieron volúmenes específicos más bajos y mayor acidez en comparación con las formulaciones estándar. El uso de harina integral, masa ácida y jaboticaba resultó en mayores capacidades antioxidantes. La coloración de los panes con jaboticaba se distanció mucho de la formulación estándar, lo que provocó una extrañeza por parte de los consumidores, que evaluaron estos panes con calificaciones inferiores en coloración, apariencia, impresión general e intención de compra, aunque, a partir de las calificaciones obtenidas, todavía puede considerarse como bien aceptado.A busca por alimentos com sabor diferenciado e menor utilização de aditivos torna a elaboração de pães a partir de massas ácidas uma tecnologia pomissora. Somado a isso, a adição de frutos ao pão é uma forma de obtenção de produtos com interessantes aspectos tecnológicos, sensoriais, nutricionais e funcionais. Assim, objetivou-se nessa pesquisa, a elaboração de pães com a utilização de fermentação natural (massa ácida) e adição jabuticaba. Foram preparadas quatro massas ácidas, integral e refinada, com e sem adição de jabuticaba. As massas foram alimentadas durante 16 dias e utilizadas como inóculo para a fermentação de pães. Foram preparadas também duas formulações padrão, uma integral e outra refinada, totalizando seis formulações. As massas ácidas obtidas foram avaliadas quanto ao pH e contagem de bactérias lácticas e os pães quanto ao volume específico, umidade, acidez total, pH, textura instrumental, atividade de água, avaliação de imagem das fatias, capacidade antioxidante e avaliação sensorial. Os dados obtidos foram submetidos à ANOVA e as médias ao teste t de Tukey. Os pães com massa ácida apresentaram menores volumes específicos e maior acidez em relação às formulações padrão. A utilização de farinha integral, massa ácida e jabuticaba resultou em maiores capacidades antioxidantes. A coloração dos pães acrescidos de jabuticaba se distanciou muito da formulação padrão, o que causou um estranhamento por parte dos consumidores, que avaliaram esses pães com notas menores para coloração, aparência, impressão global e intenção de compra, embora, a partir das notas obtidas, ainda possam ser considerados como bem aceitos.Research, Society and Development2020-12-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1055210.33448/rsd-v9i11.10552Research, Society and Development; Vol. 9 No. 11; e90691110552Research, Society and Development; Vol. 9 Núm. 11; e90691110552Research, Society and Development; v. 9 n. 11; e906911105522525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/10552/9479Copyright (c) 2020 Nathália de Andrade Neves; Paula Thamara Goecking Gomes; Erick Michel Ramos do Carmo ; Bruna Sanches Silva; Tatiana Nunes Amaral ; Marcio Schmielehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessNeves, Nathália de Andrade Gomes, Paula Thamara GoeckingCarmo , Erick Michel Ramos do Silva, Bruna SanchesAmaral , Tatiana NunesSchmiele, Marcio2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/10552Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:36.019690Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Sourdough and jaboticaba (Plinia cauliflora) for improvement on pan bread characteristics
Uso de fermentación natural y jaboticaba (Plinia cauliflora) para mejorar las características de los panes
Utilização de fermentação natural e jabuticaba (Plinia cauliflora) para melhoria das características de pães de forma
title Sourdough and jaboticaba (Plinia cauliflora) for improvement on pan bread characteristics
spellingShingle Sourdough and jaboticaba (Plinia cauliflora) for improvement on pan bread characteristics
Neves, Nathália de Andrade
Pão de massa ácida
Myrciaria cauliflora
Bactérias lácticas
Panificação.
Pan de masa fermentada
Myrciaria cauliflora
Bacterias de ácido láctico
Panadería.
Sourdough bread
Myrciaria cauliflora
Lactic acid bacteria
Bakery.
title_short Sourdough and jaboticaba (Plinia cauliflora) for improvement on pan bread characteristics
title_full Sourdough and jaboticaba (Plinia cauliflora) for improvement on pan bread characteristics
title_fullStr Sourdough and jaboticaba (Plinia cauliflora) for improvement on pan bread characteristics
title_full_unstemmed Sourdough and jaboticaba (Plinia cauliflora) for improvement on pan bread characteristics
title_sort Sourdough and jaboticaba (Plinia cauliflora) for improvement on pan bread characteristics
author Neves, Nathália de Andrade
author_facet Neves, Nathália de Andrade
Gomes, Paula Thamara Goecking
Carmo , Erick Michel Ramos do
Silva, Bruna Sanches
Amaral , Tatiana Nunes
Schmiele, Marcio
author_role author
author2 Gomes, Paula Thamara Goecking
Carmo , Erick Michel Ramos do
Silva, Bruna Sanches
Amaral , Tatiana Nunes
Schmiele, Marcio
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Neves, Nathália de Andrade
Gomes, Paula Thamara Goecking
Carmo , Erick Michel Ramos do
Silva, Bruna Sanches
Amaral , Tatiana Nunes
Schmiele, Marcio
dc.subject.por.fl_str_mv Pão de massa ácida
Myrciaria cauliflora
Bactérias lácticas
Panificação.
Pan de masa fermentada
Myrciaria cauliflora
Bacterias de ácido láctico
Panadería.
Sourdough bread
Myrciaria cauliflora
Lactic acid bacteria
Bakery.
topic Pão de massa ácida
Myrciaria cauliflora
Bactérias lácticas
Panificação.
Pan de masa fermentada
Myrciaria cauliflora
Bacterias de ácido láctico
Panadería.
Sourdough bread
Myrciaria cauliflora
Lactic acid bacteria
Bakery.
description The search for foods with a different flavor and less use of additives makes the sourdough bread a promising technology. In addition, adding fruit to bread is a way of obtaining products with interesting technological, sensory, nutritional and functional aspects. Thus, the objective of this research was to make bread using natural fermentation (sourdough) and jaboticaba. Four sourdough were prepared, whole and refined, with and without the addition of jaboticaba. The doughs were fed for 16 days and used as an inoculum for the bread fermentation. Two standard formulations were also prepared, one integral and one refined, totaling six formulations. The sourdough was evaluated for pH and lactic bacteria and breads for specific volume, humidity, total acidity, pH, instrumental texture, water activity, image evaluation of slices, antioxidant capacity and sensory evaluation. The data obtained were submitted to ANOVA and the means to the Tukey t test. Breads with sourdough had lower specific volumes and greater acidity compared to standard formulations. The use of whole meal flour, sourdough and jaboticaba resulted in greater antioxidant capacities. The coloring of the breads with jaboticaba distanced itself a lot from the standard formulation, which caused a strangeness on the part of consumers, who evaluated these breads with lower grades for coloration, appearance, overall impression and purchase intention, although, from the grades obtained, can still be considered as well accepted.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-07
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/10552
10.33448/rsd-v9i11.10552
url https://rsdjournal.org/index.php/rsd/article/view/10552
identifier_str_mv 10.33448/rsd-v9i11.10552
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/10552/9479
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv 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. 9 No. 11; e90691110552
Research, Society and Development; Vol. 9 Núm. 11; e90691110552
Research, Society and Development; v. 9 n. 11; e90691110552
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_ 1797052665180454912