Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts

Autores
Rossi, Matías Gabriel; Soazo, Marina del Valle; Piccirilli, Gisela Noemi; Llopart, Emilce Elina; Revelant, Gilda Celina; Verdini, Roxana Andrea
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this paper was to carry out a comprehensive study of wheat flour breads fortified with different sources of calcium, which includes: technological, nutritional and sensorial characteristics. Calcium salts (lactate: LA, carbonate: CA, and citrate: CI) at two fortification levels (20% and 50%) were analysed. Only the LA fortified breads were harder with lower specific volume and the LA 50% showed the higher chewiness value. The crust colour of the CI 50% breads presented the lower browning index. In vitro nutritional studies showed that calcium content on digest and dialysate was significantly higher in all fortified breads. The CI 20% and all the 50% fortifications showed a better contribution of bioaccessible calcium. Sensorial general quality was not significantly different between fortified and Control breads.
Fil: Rossi, Matías Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Piccirilli, Gisela Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Revelant, Gilda Celina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Materia
BIOACCESSIBILITY
BREAD
CALCIUM
FORTIFICATION
SENSORY ANALYSIS
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:11336/125884
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/125884
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium saltsRossi, Matías GabrielSoazo, Marina del VallePiccirilli, Gisela NoemiLlopart, Emilce ElinaRevelant, Gilda CelinaVerdini, Roxana AndreaBIOACCESSIBILITYBREADCALCIUMFORTIFICATIONSENSORY ANALYSIShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this paper was to carry out a comprehensive study of wheat flour breads fortified with different sources of calcium, which includes: technological, nutritional and sensorial characteristics. Calcium salts (lactate: LA, carbonate: CA, and citrate: CI) at two fortification levels (20% and 50%) were analysed. Only the LA fortified breads were harder with lower specific volume and the LA 50% showed the higher chewiness value. The crust colour of the CI 50% breads presented the lower browning index. In vitro nutritional studies showed that calcium content on digest and dialysate was significantly higher in all fortified breads. The CI 20% and all the 50% fortifications showed a better contribution of bioaccessible calcium. Sensorial general quality was not significantly different between fortified and Control breads.Fil: Rossi, Matías Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Piccirilli, Gisela Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Revelant, Gilda Celina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaWiley Blackwell Publishing, Inc2020-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/125884Rossi, Matías Gabriel; Soazo, Marina del Valle; Piccirilli, Gisela Noemi; Llopart, Emilce Elina; Revelant, Gilda Celina; et al.; Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 10; 10-2020; 3306-33140950-5423CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14594info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.14594info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:57:51Zoai:ri.conicet.gov.ar:11336/125884instacron: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 09:57:51.51CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
title Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
spellingShingle Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
Rossi, Matías Gabriel
BIOACCESSIBILITY
BREAD
CALCIUM
FORTIFICATION
SENSORY ANALYSIS
title_short Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
title_full Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
title_fullStr Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
title_full_unstemmed Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
title_sort Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts
dc.creator.none.fl_str_mv Rossi, Matías Gabriel
Soazo, Marina del Valle
Piccirilli, Gisela Noemi
Llopart, Emilce Elina
Revelant, Gilda Celina
Verdini, Roxana Andrea
author Rossi, Matías Gabriel
author_facet Rossi, Matías Gabriel
Soazo, Marina del Valle
Piccirilli, Gisela Noemi
Llopart, Emilce Elina
Revelant, Gilda Celina
Verdini, Roxana Andrea
author_role author
author2 Soazo, Marina del Valle
Piccirilli, Gisela Noemi
Llopart, Emilce Elina
Revelant, Gilda Celina
Verdini, Roxana Andrea
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv BIOACCESSIBILITY
BREAD
CALCIUM
FORTIFICATION
SENSORY ANALYSIS
topic BIOACCESSIBILITY
BREAD
CALCIUM
FORTIFICATION
SENSORY ANALYSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this paper was to carry out a comprehensive study of wheat flour breads fortified with different sources of calcium, which includes: technological, nutritional and sensorial characteristics. Calcium salts (lactate: LA, carbonate: CA, and citrate: CI) at two fortification levels (20% and 50%) were analysed. Only the LA fortified breads were harder with lower specific volume and the LA 50% showed the higher chewiness value. The crust colour of the CI 50% breads presented the lower browning index. In vitro nutritional studies showed that calcium content on digest and dialysate was significantly higher in all fortified breads. The CI 20% and all the 50% fortifications showed a better contribution of bioaccessible calcium. Sensorial general quality was not significantly different between fortified and Control breads.
Fil: Rossi, Matías Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Piccirilli, Gisela Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Llopart, Emilce Elina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Revelant, Gilda Celina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
description The aim of this paper was to carry out a comprehensive study of wheat flour breads fortified with different sources of calcium, which includes: technological, nutritional and sensorial characteristics. Calcium salts (lactate: LA, carbonate: CA, and citrate: CI) at two fortification levels (20% and 50%) were analysed. Only the LA fortified breads were harder with lower specific volume and the LA 50% showed the higher chewiness value. The crust colour of the CI 50% breads presented the lower browning index. In vitro nutritional studies showed that calcium content on digest and dialysate was significantly higher in all fortified breads. The CI 20% and all the 50% fortifications showed a better contribution of bioaccessible calcium. Sensorial general quality was not significantly different between fortified and Control breads.
publishDate 2020
dc.date.none.fl_str_mv 2020-10
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/11336/125884
Rossi, Matías Gabriel; Soazo, Marina del Valle; Piccirilli, Gisela Noemi; Llopart, Emilce Elina; Revelant, Gilda Celina; et al.; Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 10; 10-2020; 3306-3314
0950-5423
CONICET Digital
CONICET
url http://hdl.handle.net/11336/125884
identifier_str_mv Rossi, Matías Gabriel; Soazo, Marina del Valle; Piccirilli, Gisela Noemi; Llopart, Emilce Elina; Revelant, Gilda Celina; et al.; Technological, nutritional and sensorial characteristics of wheat bread fortified with calcium salts; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 55; 10; 10-2020; 3306-3314
0950-5423
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14594
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.14594
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 Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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
_version_ 1842269488440934400
score 13.13397

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