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Enrichment of white flour with spices positively impact safety and consumer acceptance of bread

2020-10-04Journal article Restricted access
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dc.contributor.authorIssaoui, Manel
dc.contributor.authorNesrine, Mahfoudhi
dc.contributor.authorFlamini, Guido
dc.contributor.authorDelgado, Amélia
dc.date.accessioned2021-10-12T15:26:58Z
dc.date.available2021-10-12T15:26:58Z
dc.date.issued2020-10-04
dc.date.updated2021-10-12T15:01:27Z
dc.description.abstractAiming at increasing the nutritional value and sensory quality of bread, we assessed the enrichment of white flour with different levels of powdered cinnamon and pomegranate peel, through rheological, nutritional, aromatic, textural and sensory analyses. These extra ingredients were chosen for their richness in bioactive compounds, and they differently affected bread quality. In relation to raw flour, introduced ingredients slightly decreased moisture and protein content, while increasing ash, fibre and radical scavenging activity, which can be attributed to the sharing of aromatic compounds by cinnamon and pomegranate peel during the bread making process. When cinnamon was incorporated at 1%, the content of all furan derivatives was reduced up to 1/4 of initial value, 2-pentyl furan totally disappeared, and furfuryl alcohol was reduced to 2.1%. Despite enriched bread’s texture was slightly worse, it was still acceptable in sensory tests, as 150 interviewed naive consumers preferred the new product over the control.pt_PT
dc.description.sponsorshipUR03ES08
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1111/ijfs.14834pt_PT
dc.identifier.eid2-s2.0-85093656982
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.slugcv-prod-2033229
dc.identifier.urihttp://hdl.handle.net/10400.1/17219
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstitute of Food Science and Technologypt_PT
dc.subjectFitonutrientespt_PT
dc.subjectBioeconomia circularpt_PT
dc.subjectQualidade alimentarpt_PT
dc.subjectProcessamento de alimentospt_PT
dc.subjectSegurança alimentarpt_PT
dc.subjectSistemas alimentares sustentáveispt_PT
dc.subjectEnriched breadpt_PT
dc.subjectNutritional valuept_PT
dc.subjectSafetypt_PT
dc.subjectFuran compoundspt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectAromapt_PT
dc.subjectSensorial proprietiespt_PT
dc.titleEnrichment of white flour with spices positively impact safety and consumer acceptance of breadpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage3178pt_PT
oaire.citation.issue7pt_PT
oaire.citation.startPage3166pt_PT
oaire.citation.titleInternational Journal of Food Science & Technologypt_PT
oaire.citation.volume56pt_PT
person.familyNameDelgado
person.givenNameAmélia
person.identifier.ciencia-idEA17-3C44-F50B
person.identifier.orcid0000-0002-8996-1822
person.identifier.ridI-7398-2016
person.identifier.scopus-author-id8413646200
rcaap.cv.cienciaidEA17-3C44-F50B | Amélia M DELGADO
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationafa184ed-bf53-4ec1-83e6-f30ccb5ca8f7
relation.isAuthorOfPublication.latestForDiscoveryafa184ed-bf53-4ec1-83e6-f30ccb5ca8f7

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