Development and characterization of panettones enriched with bioactive compound powder produced from Shiraz grape by-product (Vitis vinifera L.) and arrowroot starch (Maranta arundinaceae L.)

Souza, Euzélia Lima; Santos, Luis Fernando Pereira; Barreto, Gabriele de Abreu; Leal, Ingrid Lessa; Oliveira, Fabricia Oliveira; Santos, Laerte Marlon Conceição dos; Ribeiro, Camila Duarte Ferreira; Rezende, Cíntia Silva Minafra e; Machado, Bruna Aparecida Souza

doi:10.1016/j.focha.2023.100220

Cited by 3 publications

(1 citation statement)

References 40 publications

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“…Currently, new food trends demand natural, ecological products with properties to improve health [3]. Satisfying the specific needs of the consumer promotes innovation, using bioactive compounds [4], with low fat content [5], flour or flakes of Andean grains [6], even tubers such as orange-fleshed sweet potatoes [2]. The purchase of traditional products, as well as organic ones, is closely tied to consumer behavior linked to the place and quantity of purchase, motivated by optimization reasons, production planning, ecological interests, rural development and value chain considerations [7].…”

Section: Introductionmentioning

confidence: 99%

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Silva-Paz,

Ocrospoma-Dueñas,

Eguilas-Caushi

et al. 2024

Foods

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In Peru, the consumption of panettone has increased, highlighting the importance of its sensory aspect, quality and price for its acceptance. This study evaluated sensory, physicochemical, texture and color attributes in commercial and traditional panettones. The RATA descriptive test and the discriminative sorting task were used, with 168 and 92 consumers, respectively. In addition, acceptability and purchase intention were evaluated. Significant differences were found between the samples; the traditional panettone showed lower weight, pH and fat content. Regarding the color of the crust and crumb, differences were also observed between both types. Regarding texture, traditional panettone showed less hardness and chewiness compared to commercial ones. The sorting method allowed us to differentiate the samples, where consumers differentiated the traditional panettone from the commercial ones, although within the commercial ones, they also found differences. The RATA test showed a similar behavior, traditional panettones were described as spongy, with fruits and a strong smell, unlike the commercial ones characterized as greasy, brown and fibrous. It is concluded that sensory methods are useful to understand the quality of panettone along with the physicochemical parameters, which influence consumer preferences according to the sensory characteristics and the quality of the ingredients.

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Section: Introductionmentioning

confidence: 99%

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Silva-Paz,

Ocrospoma-Dueñas,

Eguilas-Caushi

et al. 2024

Foods

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Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

Muñoz-Bernal,

Coria-Oliveros,

Vazquez-Flores

et al. 2024

Food Prod Process and Nutr

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Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color, and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by consumers was determined using a 9-point hedonic scale. Compared with the control bread (CB), the 8% GPB-substituted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding GPP to the bread affected the color, and the color of the GPB-treated bread was darker than that of the CB-treated bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread, particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory acceptance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavailability of phenolic compounds and the impact of dietary fiber increment needs to be assessed. Graphical Abstract

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Non-Conventional Starches: Properties and Potential Applications in Food and Non-Food Products

Carvalho,

Barcia,

Schmiele

2024

Macromol

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The increasing industrial demand and the search for novel ingredients in food and non-food sectors have driven research efforts toward alternatives to traditional commercial starches, emphasizing sustainability and the valorization of native crops, thereby promoting income generation for small-scale farmers. The extraction of these starches through aqueous methods, employing reductive and/or alkaline agents, can impact their structure and technological properties. These starches exhibit distinct physicochemical, morphological, crystalline, thermal, and nutritional characteristics, influenced by factors such as botanical origin. Although certain limitations may exist in their technological applications, physical, chemical, and/or enzymatic modification methods, or a combination thereof, are employed to enhance these properties for specific uses. These alternative starch sources present potential applications across the food, pharmaceutical, paper, medicinal, and cosmetic industries, underscoring their versatility and unique advantages. Nonetheless, ongoing research is essential to fully explore their composition and potential applications. This review serves as a valuable resource for researchers and professionals interested in sustainable and innovative alternatives to conventional starches.

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Development and characterization of panettones enriched with bioactive compound powder produced from Shiraz grape by-product (Vitis vinifera L.) and arrowroot starch (Maranta arundinaceae L.)

Cited by 3 publications

References 40 publications

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru

Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

Non-Conventional Starches: Properties and Potential Applications in Food and Non-Food Products

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