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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/22138

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spelling 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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