Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum
- Autores
- López, Estela Patricia; Goldner, Maria Cristina
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The purpose of the research was to study the influence of storage time on the acceptability of bread made with lupine protein isolate and brea gum. Three bread formulations were studied: bread with wheat flour: lupine protein isolate (90:10) and brea gum, bread with wheat flour: lupine protein isolate (90:10) without brea gum, and a control bread (100% wheat flour). Texture Profile Analysis variables, moisture, dehydration rate, colour and acceptability were measure at fresh, 24, 48 and 72 h of storage. The crumbs made with flour mixture had more moisture at all storage times, and the addition of brea gum further increased this difference. After 24, 48 and 72 h of storage, the bread crumbs with lupine protein isolate (with and without brea gum) had a lower hardness (*P < 0.05). In general, the addition of brea gum made breads more cohesive, gummy, springy and chewy (*P < 0.05). All the crumbs tended to be less bright. At 48 h brea gum improved the acceptability (*P < 0.05) and this was accentuated at 72 h of storage, where 80% of consumers had a positive acceptance because of the “good crumb flavour”. The addition of this hydrocolloid increased the sensory shelf-life of the product.
Fil: López, Estela Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; Argentina
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; Argentina - Materia
-
Brea Gum
Lupin Protein Isolate
Bread
Acceptability - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/22138
Ver los metadatos del registro completo
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Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gumLópez, Estela PatriciaGoldner, Maria CristinaBrea GumLupin Protein IsolateBreadAcceptabilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The purpose of the research was to study the influence of storage time on the acceptability of bread made with lupine protein isolate and brea gum. Three bread formulations were studied: bread with wheat flour: lupine protein isolate (90:10) and brea gum, bread with wheat flour: lupine protein isolate (90:10) without brea gum, and a control bread (100% wheat flour). Texture Profile Analysis variables, moisture, dehydration rate, colour and acceptability were measure at fresh, 24, 48 and 72 h of storage. The crumbs made with flour mixture had more moisture at all storage times, and the addition of brea gum further increased this difference. After 24, 48 and 72 h of storage, the bread crumbs with lupine protein isolate (with and without brea gum) had a lower hardness (*P < 0.05). In general, the addition of brea gum made breads more cohesive, gummy, springy and chewy (*P < 0.05). All the crumbs tended to be less bright. At 48 h brea gum improved the acceptability (*P < 0.05) and this was accentuated at 72 h of storage, where 80% of consumers had a positive acceptance because of the “good crumb flavour”. The addition of this hydrocolloid increased the sensory shelf-life of the product.Fil: López, Estela Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; ArgentinaFil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; ArgentinaElsevier Science2015-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22138López, Estela Patricia; Goldner, Maria Cristina; Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum; Elsevier Science; Lwt - Food Science And Technology; 64; 2; 7-2015; 1171-11780023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.07.013info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S002364381530030Xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:06Zoai:ri.conicet.gov.ar:11336/22138instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:01:06.711CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum |
title |
Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum |
spellingShingle |
Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum López, Estela Patricia Brea Gum Lupin Protein Isolate Bread Acceptability |
title_short |
Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum |
title_full |
Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum |
title_fullStr |
Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum |
title_full_unstemmed |
Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum |
title_sort |
Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum |
dc.creator.none.fl_str_mv |
López, Estela Patricia Goldner, Maria Cristina |
author |
López, Estela Patricia |
author_facet |
López, Estela Patricia Goldner, Maria Cristina |
author_role |
author |
author2 |
Goldner, Maria Cristina |
author2_role |
author |
dc.subject.none.fl_str_mv |
Brea Gum Lupin Protein Isolate Bread Acceptability |
topic |
Brea Gum Lupin Protein Isolate Bread Acceptability |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The purpose of the research was to study the influence of storage time on the acceptability of bread made with lupine protein isolate and brea gum. Three bread formulations were studied: bread with wheat flour: lupine protein isolate (90:10) and brea gum, bread with wheat flour: lupine protein isolate (90:10) without brea gum, and a control bread (100% wheat flour). Texture Profile Analysis variables, moisture, dehydration rate, colour and acceptability were measure at fresh, 24, 48 and 72 h of storage. The crumbs made with flour mixture had more moisture at all storage times, and the addition of brea gum further increased this difference. After 24, 48 and 72 h of storage, the bread crumbs with lupine protein isolate (with and without brea gum) had a lower hardness (*P < 0.05). In general, the addition of brea gum made breads more cohesive, gummy, springy and chewy (*P < 0.05). All the crumbs tended to be less bright. At 48 h brea gum improved the acceptability (*P < 0.05) and this was accentuated at 72 h of storage, where 80% of consumers had a positive acceptance because of the “good crumb flavour”. The addition of this hydrocolloid increased the sensory shelf-life of the product. Fil: López, Estela Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; Argentina Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; Argentina |
description |
The purpose of the research was to study the influence of storage time on the acceptability of bread made with lupine protein isolate and brea gum. Three bread formulations were studied: bread with wheat flour: lupine protein isolate (90:10) and brea gum, bread with wheat flour: lupine protein isolate (90:10) without brea gum, and a control bread (100% wheat flour). Texture Profile Analysis variables, moisture, dehydration rate, colour and acceptability were measure at fresh, 24, 48 and 72 h of storage. The crumbs made with flour mixture had more moisture at all storage times, and the addition of brea gum further increased this difference. After 24, 48 and 72 h of storage, the bread crumbs with lupine protein isolate (with and without brea gum) had a lower hardness (*P < 0.05). In general, the addition of brea gum made breads more cohesive, gummy, springy and chewy (*P < 0.05). All the crumbs tended to be less bright. At 48 h brea gum improved the acceptability (*P < 0.05) and this was accentuated at 72 h of storage, where 80% of consumers had a positive acceptance because of the “good crumb flavour”. The addition of this hydrocolloid increased the sensory shelf-life of the product. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-07 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/22138 López, Estela Patricia; Goldner, Maria Cristina; Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum; Elsevier Science; Lwt - Food Science And Technology; 64; 2; 7-2015; 1171-1178 0023-6438 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/22138 |
identifier_str_mv |
López, Estela Patricia; Goldner, Maria Cristina; Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum; Elsevier Science; Lwt - Food Science And Technology; 64; 2; 7-2015; 1171-1178 0023-6438 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.07.013 info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S002364381530030X |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Science |
publisher.none.fl_str_mv |
Elsevier Science |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842269676374065152 |
score |
13.13397 |