Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone
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...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
MDPI
2022
|
| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| _version_ | 1881508892962193408 |
|---|---|
| author | Jamanca Gonzales, Nicodemo Crescencio Ocrospoma-Dueñas, Robert William Quintana-Salazar, Norma B. Siche, Raúl Silva Paz, Reynaldo Justino |
| author_browse | Jamanca Gonzales, Nicodemo Crescencio Ocrospoma-Dueñas, Robert William Quintana-Salazar, Norma B. Siche, Raúl Silva Paz, Reynaldo Justino |
| author_facet | Jamanca Gonzales, Nicodemo Crescencio Ocrospoma-Dueñas, Robert William Quintana-Salazar, Norma B. Siche, Raúl Silva Paz, Reynaldo Justino |
| author_sort | Jamanca Gonzales, Nicodemo Crescencio |
| collection | Producción científica |
| description | 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. |
| format | Article |
| id | oai:cris.upeu.edu.pe:20.500.15037/3091 |
| institution | UPeU |
| language | English |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | oai:cris.upeu.edu.pe:20.500.15037/30912026-10-30T17:10:03ZInfluence of Preferments on the Physicochemical and Sensory Quality of Traditional PanettoneJamanca Gonzales, Nicodemo CrescencioOcrospoma-Dueñas, Robert WilliamQuintana-Salazar, Norma B.Siche, RaúlSilva Paz, Reynaldo JustinoSpongeColorTextureSourdoughPrefermentBigaPanettoneIn 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.Article10.3390/foods111725662-s2.0-85138007735https://hdl.handle.net/20.500.15037/3091enFoodsFoods2304-8158MDPI2022-08-252026-06-27T02:35:48Z2026-06-27T02:35:48Z |
| spellingShingle | Sponge Color Texture Sourdough Preferment Biga Panettone Jamanca Gonzales, Nicodemo Crescencio Ocrospoma-Dueñas, Robert William Quintana-Salazar, Norma B. Siche, Raúl Silva Paz, Reynaldo Justino Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone |
| title | Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone |
| title_full | Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone |
| title_fullStr | Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone |
| title_full_unstemmed | Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone |
| title_short | Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone |
| title_sort | influence of preferments on the physicochemical and sensory quality of traditional panettone |
| topic | Sponge Color Texture Sourdough Preferment Biga Panettone |
| topic_facet | Sponge Color Texture Sourdough Preferment Biga Panettone |
| url | https://hdl.handle.net/20.500.15037/3091 |
| work_keys_str_mv | AT jamancagonzalesnicodemocrescencio influenceofprefermentsonthephysicochemicalandsensoryqualityoftraditionalpanettone AT ocrospomaduenasrobertwilliam influenceofprefermentsonthephysicochemicalandsensoryqualityoftraditionalpanettone AT quintanasalazarnormab influenceofprefermentsonthephysicochemicalandsensoryqualityoftraditionalpanettone AT sicheraul influenceofprefermentsonthephysicochemicalandsensoryqualityoftraditionalpanettone AT silvapazreynaldojustino influenceofprefermentsonthephysicochemicalandsensoryqualityoftraditionalpanettone |