Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding

Vindras-Fouillet, Camille; Goldringer, Isabelle; Frank, Gaëlle van; Dewalque, Marc; Colin, Axel; Montaz, Hélène; Berthellot, Jean-François; Baltassat, Raphaël; Dalmasso, Christian

doi:10.3390/agronomy11112117

Cited by 4 publications

(3 citation statements)

References 45 publications

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“…This is the case of the wheat landrace “Barbu” that we used here, which is an ancient variety that was abandoned at the end of the 19th century and replanted in the south France “Occitanie” region recently. The effect of pre- and post-industrial wheat varieties on the nutritional and sensory quality of breads has already been studied [ 65 , 66 , 67 ]. As we have shown here, previous studies have found that wheat genotypes impact the bread mineral content and sensory profile of bread.…”

Section: Discussionmentioning

confidence: 99%

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

et al. 2022

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Leavened bread can be made with different wheat varieties and leavening agents. Several studies have now demonstrated that each of these factors can play a role in bread quality. However, their relative impact in artisanal bread making remains to be elucidated. Here, we assessed the impact of two wheat varieties as well as the impact of sourdoughs and yeasts on multiple components of bread organoleptic and nutritional quality. Using a participatory research approach including scientists and bakers, we compared breads leavened with three different sourdoughs and three different commercial yeasts as well as a mix of sourdough and yeast. Breads were made from two wheat varieties commonly used in organic farming: the variety “Renan” and the landrace “Barbu”. Except for bread minerals contents that mostly depended on wheat variety, bread quality was mostly driven by the fermenting agent. Sourdough breads had lower sugar and organic acids contents. These differences were mostly attributable to lower amounts of maltose and malate. They also had a higher proportion of soluble proteins than yeast breads, with specific aroma profiles. Finally, their aroma profiles were specific and more diverse compared to yeast breads. Interestingly, we also found significant nutritional and organoleptic quality differences between sourdough breads. These results highlight the value of sourdough bread and the role of sourdough microbial diversity in bread nutritional and organoleptic quality.

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Section: Discussionmentioning

confidence: 99%

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

et al. 2022

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“…Although the benefits of diversified diets are well known ( Dwivedi et al, 2017 ), highlighting the need for diversified crop products for human consumption, the improvement of nutritional and sensory characteristics for intercrops are not well explored. The development of heterogeneous cereal populations with unique sensory characteristics ( Vindras-Fouillet et al, 2014 , 2021 ) demonstrates potential opportunities for creating novel and innovative food products using intercrops.…”

Section: Desirable Breeding Traits In Intercrop Supply Chainsmentioning

confidence: 99%

Supply Chain Perspectives on Breeding for Legume–Cereal Intercrops

et al. 2022

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Compared to sole crops, intercropping—especially of legumes and cereals—has great potential to improve crop yield and resource use efficiency, and can provide many other ecosystem services. However, the beneficial effects of intercrops are often greatly dependent on the end use as well as the specific species and genotypes being co-cultivated. In addition, intercropping imposes added complexity at different levels of the supply chain. While the need for developing crop genotypes for intercropping has long been recognized, most cultivars on the market are optimized for sole cropping and may not necessarily perform well in intercrops. This paper aims to place breeding targets for intercrop-adapted genotypes in a supply chain perspective. Three case studies of legumes and cereals intercropped for human consumption are used to identify desirable intercrop traits for actors across the supply chains, many of which are not targeted by traditional breeding for sole crops, including certain seed attributes, and some of which do not fit traditional breeding schemes, such as breeding for synchronized maturity and species synergies. Incorporating these traits into intercrop breeding could significantly reduce complexity along the supply chain. It is concluded that the widespread adoption and integration of intercrops will only be successful through the inclusion and collaboration of all supply chain actors, the application of breeding approaches that take into account the complexity of intercrop supply chains, and the implementation of diversification strategies in every process from field to fork.

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“…Sweet potato plants will grow optimally when using superior varieties and if they grow optimally, the length of the vines will grow well. Varieties greatly determine the genetic characteristics of a plant [9], but sweet potatoes also have good environmental adaptability, some varieties have poor adaptation so that planting appropriate varieties will support vegetative growth and crop yields.…”

Section: Notementioning

confidence: 99%

Effects of Concentration and Soaking Duration of Shallot Extract on Yield and Growth of Sweet Potato (Ipomoea batatas L.)

Laely¹,

Nafi'ah²,

Maesyaroh³

et al. 2022

Advances in Biological Sciences Research

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Sweet potato is an important agricultural commodity in Indonesia and it is the source of carbohydrates after rice. However, the quality and quantity of sweet potatoes produced decreased and did not fulfill the demand. Provision of growth regulators is one of the efforts to increase the growth of sweet potatoes, shallot extract is one of the natural growth regulators that can be used. This study aims to determine the interaction between the concentration of shallot extract and the duration of immersion on sweet potato cuttings. This research was conducted in Garut from February to June 2021. This study used an experimental method with a Randomized Block Design 3x3 factorial pattern with 3 replications. The first factor is the concentration of shallot extract (K), namely k1 (30% shallot extract concentration), k2 (60% shallot extract concentration), and k3 (90% shallot extract concentration). The second factor is the soaking duration (P), namely, p1 (soaking duration 30 minutes), p2 (soaking duration 60 minutes), and p3 (soaking duration 90 minutes). The experimental results showed that there was an interaction between the concentration of shallot extract and the soaking duration of sweet potato (Ipomoea batatas L.) cuttings on leaf area, tuber weight, and tuber length, the best concentrations being k1 (30% concentration) and p3 (soaking duration 90 minutes).

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Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding

Cited by 4 publications

References 45 publications

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Supply Chain Perspectives on Breeding for Legume–Cereal Intercrops

Effects of Concentration and Soaking Duration of Shallot Extract on Yield and Growth of Sweet Potato (Ipomoea batatas L.)

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