Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533

Nabeshima, Elizabeth Harumi; Garcia, Aline de Oliveira; Heck, Rosane Teresinha; Garcia, Marcelo Valle; Fries, Leadir Lucy Martins; Copetti, Marina Venturini

doi:10.1016/j.foodres.2018.09.035

Cited by 19 publications

(11 citation statements)

References 45 publications

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“…The use of selected microorganisms as a sourdough starter is a promising alternative for the production of panettone with good technological quality, microbiological stability, sensory differentiation and good consumer acceptance. Moreover, it is attractive, as it has no added preservatives [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…(c) Sourdough, known as the final fermentation, is a dough that contains a symbiotic culture of yeasts that are naturally present in foods, such as cereals (especially yeasts, such as Saccharomyces cerevisiae ), and are responsible for the fermentation of wine and beer; sourdough also contains bacteria present in the environment [ 4 ]. The use of sourdough produced with Lactobacillus fermentum (LF) and Wickerhamomyces anomallus (WA) showed significant benefits in panettones by allowing for maintaining softness during storage and microbiological stability [ 9 ]; likewise, lactic acid bacteria produce a series of metabolites, such as organic acids, exopolysaccharides (EPS) and/or enzymes, that positively influence the texture and hardening of bread [ 10 ]. These fermentations influence the crumbs, and thus, the porosity, sponginess and specific volume of the product.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

Gonzales¹,

Ocrospoma-Dueñas²,

Quintana-Salazar³

et al. 2022

Foods

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In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the physicochemical, textural and sensory characteristics of panettones produced with three preferments, namely, biga (PB), sourdough (PMM) and sponge (PE), with the substitution of red quinoa flour and amaranth compared with a commercial product (PC). A completely randomized design with four experimental treatments was used to evaluate the total carbohydrate content, ash, total energy, fat, moisture, protein, color and texture profile. In addition, sensory characteristics were evaluated by 80 consumers using the CATA method; the purchase intention and preference ranking were also investigated. The results showed better sensory characteristics of panettones produced with preferments compared with a commercial product with similar characteristics. The sponge preferment presented better sensory characteristics with a profile of sweet, spongy, vanilla odor and moist texture, along with greater acceptability, preference and purchase intention, followed closely by the biga. It was concluded that the sponge preferment presented better sensory properties, which were correlated with its texture profile as manifested by an intermediate hardness, good elasticity and cohesiveness, which translated into greater acceptability, preference and purchase intention.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

Gonzales¹,

Ocrospoma-Dueñas²,

Quintana-Salazar³

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Further, it is possible to produce Panettone by means of a co-culture of Liml. fermentum and W. anomalus strains (Stefanello et al 2019).…”

Section: Selection Of Functional Starter Cultures For Sourdough Productionsmentioning

confidence: 99%

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

Vuyst

Comasio

Kerrebroeck

2021

Critical Reviews in Food Science and Nutrition

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Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature sourdoughs, with a particular focus on the use of non-flour ingredients. Flour fermentation processes for sourdough production are typically carried out by heterogeneous communities of lactic acid bacteria and yeasts. Acetic acid bacteria may also occur, although their presence and role in sourdough production can be criticized. Based on the inoculum used, sourdough productions can be distinguished in fermentation processes using backslopping procedures, originating from a spontaneously fermented flour-water mixture (Type 1), starter culture-initiated fermentation processes (Type 2), and starter culture-initiated fermentation processes that are followed by backslopping (Type 3). in traditional recipes for the initiation and/or propagation of Type 1 sourdough productions, non-flour ingredients are often added to the flour-water mixture. These ingredients may be the source of an additional microbial inoculum and/or serve as (co-)substrates for fermentation. An example of the former is the addition of yoghurt; an example of the latter is the use of fruit juices. The survival of microorganisms transferred from the ingredients to the fermenting flour-water mixture depends on the competitiveness toward particular strains of the microbial species present under the harsh conditions of the sourdough ecosystem. Their survival and growth is also determined by the presence of the appropriate substrates, whether or not carried over by the ingredients added.

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“…Sourdough fermentation is certainly the most conventional and efficient tool for guaranteeing rheology, sensory, hygiene and shelf-life features [14]. Additionally, it has the potentiality to enhance the nutritional and functional features of wheat flours [35][36][37][38].…”

Section: Nutritional and Functional Features Of Sourdoughmentioning

confidence: 99%

Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

et al. 2021

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Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composition of the flour and the sourdough production technology. For many decades the scientific community has explored the microbiological, biochemical, technological and nutritional potential of sourdoughs. Traditionally, sourdoughs have been used to improve the organoleptic properties, texture, digestibility, palatability, and safety of bread and other kinds of baked products. Recently, novel sourdough-based biotechnological applications have been proposed to meet the demand of consumers for healthier and more natural food and offer new inputs for the food industry. Many researchers have focused on the beneficial effects of specific enzymatic activities or compounds, such as exopolysaccharides, with both technological and functional roles. Additionally, many studies have explored the ability of sourdough lactic acid bacteria to produce antifungal compounds for use as bio-preservatives. This review provides an overview of the fundamental features of sourdoughs and their exploitation to develop high value-added products with beneficial microorganisms and/or their metabolites, which can positively impact human health.

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Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533

Cited by 19 publications

References 45 publications

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

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