Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour
This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads.The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were...
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Polish Academy Sciences. Institute of Animal Reproduction and Food Research
2024
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| author | Chaquilla-Quilca, Guadalupe Islas-Rubio, Alma Rosa Vásquez-Lara, Francisco Salcedo-Sucasaca, Lourdes Silva Paz, Reynaldo Justino Luna-Valdez, Jesús Guadalupe |
| author_browse | Chaquilla-Quilca, Guadalupe Islas-Rubio, Alma Rosa Luna-Valdez, Jesús Guadalupe Salcedo-Sucasaca, Lourdes Silva Paz, Reynaldo Justino Vásquez-Lara, Francisco |
| author_facet | Chaquilla-Quilca, Guadalupe Islas-Rubio, Alma Rosa Vásquez-Lara, Francisco Salcedo-Sucasaca, Lourdes Silva Paz, Reynaldo Justino Luna-Valdez, Jesús Guadalupe |
| author_sort | Chaquilla-Quilca, Guadalupe |
| collection | Producción científica |
| description | This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads.The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were characterised for chemical composition and pasting properties using Rapid Visco-Analyzer (RVA).Both types of amaranth flour had a high nutritional value, but the peak and final viscosity of popped amaranth flour were closer to the wheat flour.Breads were formulated with the popped amaranth flour, at four substitution levels of 0, 10, 20, and 30%.A significant increase in contents of protein (around 12%) and raw fiber (more than 100%), and a decrease in carbohydrate content (around 6%) in breads at the highest substitution level compared to wheat bread were observed.At this substitution level, the RVA profile parameters, specific volume, pore area, and colour coordinates (L*, a*, and b*) differed significantly.In the sensory analysis using Flash profile technique, consumers identified that the Taray and Imperial bread varieties at 10 and 20% substitution level were similar to the wheat bread.Adding popped amaranth flour to bread improved the nutritional value, ensuring good physical and sensory properties.Popped amaranth flour can, thus, be an alternative to wheat flour in the development of healthy bakery products. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/2951 |
| institution | UPeU |
| language | English |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Polish Academy Sciences. Institute of Animal Reproduction and Food Research |
| publisherStr | Polish Academy Sciences. Institute of Animal Reproduction and Food Research |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/29512026-10-30T17:10:04ZChemical, Physical, and Sensory Properties of Bread with Popped Amaranth FlourChaquilla-Quilca, GuadalupeIslas-Rubio, Alma RosaVásquez-Lara, FranciscoSalcedo-Sucasaca, LourdesSilva Paz, Reynaldo JustinoLuna-Valdez, Jesús Guadalupeamaranthus caudatuspopped grainspasting propertiesbread physical propertiesflash profileThis study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads.The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were characterised for chemical composition and pasting properties using Rapid Visco-Analyzer (RVA).Both types of amaranth flour had a high nutritional value, but the peak and final viscosity of popped amaranth flour were closer to the wheat flour.Breads were formulated with the popped amaranth flour, at four substitution levels of 0, 10, 20, and 30%.A significant increase in contents of protein (around 12%) and raw fiber (more than 100%), and a decrease in carbohydrate content (around 6%) in breads at the highest substitution level compared to wheat bread were observed.At this substitution level, the RVA profile parameters, specific volume, pore area, and colour coordinates (L*, a*, and b*) differed significantly.In the sensory analysis using Flash profile technique, consumers identified that the Taray and Imperial bread varieties at 10 and 20% substitution level were similar to the wheat bread.Adding popped amaranth flour to bread improved the nutritional value, ensuring good physical and sensory properties.Popped amaranth flour can, thus, be an alternative to wheat flour in the development of healthy bakery products.Article10.31883/pjfns/1877992-s2.0-85195058951https://hdl.handle.net/20.500.15037/2951enPolish Journal of Food and Nutrition SciencesPolish Journal of Food and Nutrition Sciences1230-0322Polish Academy Sciences. Institute of Animal Reproduction and Food Research2024-05-142026-06-27T02:34:56Z2026-06-27T02:34:56Z |
| spellingShingle | amaranthus caudatus popped grains pasting properties bread physical properties flash profile Chaquilla-Quilca, Guadalupe Islas-Rubio, Alma Rosa Vásquez-Lara, Francisco Salcedo-Sucasaca, Lourdes Silva Paz, Reynaldo Justino Luna-Valdez, Jesús Guadalupe Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour |
| title | Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour |
| title_full | Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour |
| title_fullStr | Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour |
| title_full_unstemmed | Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour |
| title_short | Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour |
| title_sort | chemical physical and sensory properties of bread with popped amaranth flour |
| topic | amaranthus caudatus popped grains pasting properties bread physical properties flash profile |
| topic_facet | amaranthus caudatus popped grains pasting properties bread physical properties flash profile |
| url | https://hdl.handle.net/20.500.15037/2951 |
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