Sourdough and jaboticaba (Plinia cauliflora) for improvement on pan bread characteristics
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
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. |
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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 |
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1797052665180454912 |