Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour

Fulgencio Vilcanqui-Pérez, Guadalupe Chaquilla-Quilca, Víctor Hugo Sarmiento-Casavilca, Candy Naya Céspedes-Orosco, Yeni Ventura-Saldivar

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

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Resumen

The goal was to assess the effect of different substitution levels (SL) of wheat flour with germinated basul flour (GBF) on nutritional, physical, and sensory characteristics of bread. The previously soaked basul fruits were germinated, dried, and transformed into flour. This product substituted wheat flour in the following SL: 0 (control), 5, 10, 15, and 20% of GBF, respectively, for the processing of loaves of bread. Nutritional values were determined by AOAC method. The physical characteristics assessed were weight, volume, porosity, and colour. The Flash Profile technique was used for the sensory assessment. A significant increase in the content of protein and crude fibre (3.86 and 50.49%, respectively) and a decrease in the content of carbohydrates (2.57%) were observed in all loaves with SL of 20%. With this same SL, it was observed that the physical characteristics did not differ significantly, except for height. In the sensory characteristics, loaves made with 20% SL also had a sweet flavour and a spongy appearance, except for the colour (change to opaque colour), which gradually decreased with the increased SL. The inclusion of GBF in bread improved nutritional and sensory quality, without affecting physical quality, which is why it can be considered healthy food.

Idioma originalInglés
Páginas (desde-hasta)2117-2126
Número de páginas10
PublicaciónJournal of Food Science and Technology
Volumen59
N.º6
DOI
EstadoPublicada - jun. 2022

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