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Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation

2024-08-08Journal article Open access
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dc.contributor.authorIssaoui, Manel
dc.contributor.authorOueslati, Samia
dc.contributor.authorFlamini, Guido
dc.contributor.authorRomano, Anabela
dc.contributor.authorDelgado, Amélia
dc.date.accessioned2024-09-03T09:36:50Z
dc.date.available2024-09-03T09:36:50Z
dc.date.issued2024-08-08en_US
dc.date.updated2024-08-27T14:54:00Z
dc.description.abstractAs societies undergo shifts in dietary patterns, there is often an increase in nutrition-related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps regarding nutritional quality and technological characteristics of food-to-food fortified bakery products. A blend of Beta vulgaris powder (up to 5% of the total weight) was incorporated into commercial wheat white flour, and the resulting composition and technological parameters were analysed throughout the bread-making process, using standard methods (e.g., AAAC, ISO). The sensory assessment of the tested fortified baking products formulations was conducted. The 178 volunteer consumers noted the differences conveyed by B. vulgaris, but scored the taste and colour as acceptable (6 out of 9). Formulations containing moderate amounts of chard (e.g., 2%) were most appreciated. This study demonstrates that B. vulgaris can be employed to enrich white bread, particularly in minerals, such as calcium, magnesium, and iron, in a readily actionable manner that is well accepted by consumers. Furthermore, the use of flour blends contributes to mitigate the impact of fluctuations in wheat availability, thereby enhancing food security.eng
dc.description.sponsorship10.54499/LA/P/0121/2020
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.doi10.1111/ijfs.17396en_US
dc.identifier.eissn1365-2621
dc.identifier.issn0950-5423
dc.identifier.slugcv-prod-4129692
dc.identifier.urihttp://hdl.handle.net/10400.1/25824
dc.language.isoeng
dc.peerreviewedyes
dc.publisherIFST
dc.relationCHANGE - Global Change and Sustainability Institute
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.rights.uriN/A
dc.subjectFood compositionen_US
dc.subjectPhytonutrientsen_US
dc.subjectNutrient securityen_US
dc.subjectDieta mediterrânica
dc.titleFortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluationeng
dc.typejournal articleen_US
dspace.entity.typePublication
oaire.awardTitleCHANGE - Global Change and Sustainability Institute
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0121%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05183%2F2020/PT
oaire.citation.endPage14
oaire.citation.issue8en_US
oaire.citation.startPage1
oaire.citation.titleInternational Journal of Food Science & Technologyen_US
oaire.citation.volume59en_US
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameRomano
person.familyNameDelgado
person.givenNameAnabela
person.givenNameAmélia
person.identifier.ciencia-id8A18-7E9A-3B0E
person.identifier.ciencia-idEA17-3C44-F50B
person.identifier.orcid0000-0002-7204-7428
person.identifier.orcid0000-0002-8996-1822
person.identifier.ridI-7398-2016
person.identifier.scopus-author-id56249997600
person.identifier.scopus-author-id8413646200
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.cv.cienciaidEA17-3C44-F50B | Amélia M DELGADO
rcaap.rightsopenAccessen_US
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relation.isAuthorOfPublicationafa184ed-bf53-4ec1-83e6-f30ccb5ca8f7
relation.isAuthorOfPublication.latestForDiscoverye3343b60-17d3-4f5e-a2bf-06f26da69206
relation.isProjectOfPublication76778384-d236-4a36-b64b-882e4c653cd1
relation.isProjectOfPublicationd587eda6-a571-4351-8b0e-27708a4ed29e
relation.isProjectOfPublication.latestForDiscovery76778384-d236-4a36-b64b-882e4c653cd1

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