Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product

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dc.contributor.authorCabello Olmo, Miriam
dc.contributor.authorKrishnan, Padmanaban G.
dc.contributor.authorAraña Ciordia, Miriam
dc.contributor.authorOneca Agurruza, María
dc.contributor.authorDíaz, Jesús Vicente
dc.contributor.authorBarajas Vélez, Miguel Ángel
dc.contributor.authorRovai, Maristela
dc.contributor.departmentCiencias de la Saludes_ES
dc.contributor.departmentOsasun Zientziakeu
dc.date.accessioned2023-09-01T17:22:57Z
dc.date.available2023-09-01T17:22:57Z
dc.date.issued2023
dc.date.updated2023-09-01T17:14:54Z
dc.description.abstractIn response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose–response effect. FFP supplementation affected the nutritional profile and increased the protein content (p < 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score ≥ 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products.en
dc.description.sponsorshipMiriam Cabello-Olmo was granted by the Industrial Ph.D. program (Navarre Government) [Reference: 001114082016000011] and by the postdoctoral fellowship “Ayudas para la Recualificación del Sistema Universitario Español para 2021–2023, UPNA, Modalidad Margarita Salas”, funded by the European Union—NextGenerationEU.en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationCabello-Olmo, M., Krishnan, P. G., Araña, M., Oneca, M., Díaz, J. V., Barajas, M., Rovai, M. (2023) Development, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food product. Foods, 12(15), 1-18. https://doi.org/10.3390/foods12152817.en
dc.identifier.doi10.3390/foods12152817
dc.identifier.issn2304-8158
dc.identifier.urihttps://academica-e.unavarra.es/handle/2454/46165
dc.language.isoengen
dc.publisherMDPIen
dc.relation.ispartofFoods 2023, 12(15), 2817en
dc.relation.projectIDinfo:eu-repo/grantAgreement/Gobierno de Navarra//0011-1408-2016-000011/
dc.relation.publisherversionhttps://doi.org/10.3390/foods12152817
dc.rights© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.en
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBreaden
dc.subjectFunctional fooden
dc.subjectFermenteden
dc.subjectNovel fooden
dc.subjectSensoryen
dc.subjectFortificationen
dc.titleDevelopment, analysis, and sensory evaluation of improved bread fortified with a plant-based fermented food producten
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication
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relation.isAuthorOfPublication57a9f97c-8c1d-48aa-99d3-8bd229eaad87
relation.isAuthorOfPublicationd70ad543-37e7-49c5-a0b4-dd5e8ee667a0
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