Fortification of Wheat Bread with Agroindustry By‐Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure

Abstract

The use of agroindustry by-products (BP) for fortification of wheat bread can be an alternative to waste disposal because BP are appealing sources of dietary fiber. Moreover, it may also contribute to indirect income generation. In this study, sensory, color, and crumb structure properties of breads fortified with fiber rich fraction recovered from four types of agroindustry BP were tested, namely orange (OE), pomegranate (PE), elderberry (EE), and spent yeast (YE). Statistical models for sensory preference evaluation and correlation with color and crumb structure were developed. External preference mapping indicated consumer preferences and enabled selection of the concentrations of BP fibre-rich fraction with best acceptance, namely 7.0% EE, 2.5% OE, 5.0% PE, and 2.5% YE. Data collected from image analysis complemented sensory profile information, whereas multivariate PLS regression provided information on the relationship between "crust color" and "crumb color" and instrumental data. Regression models developed for both sensory attributes presented good fitting (R Y > 0.700) and predictive ability (Q > 0.500), with low RMSE. Crust and crumb a* parameters had a positive influence on "crust color" and "crumb color" models, while crust L* and b* had a negative influence.

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

“…The color of bread depends on the formulation or baking condition. Maillard reactions and caramelization of the crust are responsible for the changes in the color parameters between the crust and the crumb and the development of brown color on the surface at high temperature, but the color given to the ingredients used in bread formulation may mask this color [5,55,83,84].…”

Acrylamide Content of Experimental Flatbreads Prepared from Potato, Quinoa, and Wheat Flours with Added Fruit and Vegetable Peels and Mushroom Powders

“…As part of an effort to develop health-promoting flatbreads with low acrylamide content, we previously reported that flatbreads made using flours from ancient grains such as brown rice, buckwheat, cornmeal, millet, oats, and quinoa had a lower acrylamide content than flatbreads prepared from potato and wheat flours [8]. We are also engaged in a parallel effort designed to define the potential health benefits of antioxidative fruits and vegetable peels, as well the peel (hull) from rice, which are often discarded as a food-processing waste product [9,10,11]. As part of this effort, we have shown that (a) the dietary supplementation of potato peel powders reduced weight gain in mice on a high-fat diet [12]; (b) potato peel powders inhibited the growth of pathogenic trichomonads (protozoa) that cause sexually transmitted diseases in humans and cattle [13]; (c) apple, orange, and potato peel powders inhibited the outgrowth of pathogenic Bacillus cereus bacteria from spores in cooked rice [14]; and (d) a rice hull smoke extract reduced weight gain in mice on a high-fat diet [15].…”

Influence of the addition of different origin sources of protein on meat products sensory acceptance

“…The external preference mapping was created using the FREFMAP method (Martins, Pinho, & Ferreira, ) which employed the sensory attribute coordinates in the two‐dimensional factor space resulting from PCA and average overall preference scores for each group obtained by HCA (Figure ). The resulting preference maps indicated the best fitting model for each group in all studied meat product was vector model.…”