Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour
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ORIGINAL ARTICLE
Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour Alline Emannuele Chaves Ribeiro1,2 • Aryane Ribeiro Oliveira3 • Ana Caroline Mendes da Silva3 • Ma´rcio Caliari2,3 • Manoel Soares Soares Ju´nior1,3
Revised: 28 March 2020 / Accepted: 3 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The aim of this study was to assess physicochemical and sensory viability of toasts developed from the partial replacement of wheat flour (WF) by maize biomass flour (MBF). Different levels of MBF (0, 5, 10, 15 and 20 g 100 g-1) were used. Data obtained were evaluated by univariate and multivariate analyses. The level of replacement of WF by MBF influenced all physicochemical properties of the toast. Moisture (5.67–7.12 g 100 g-1), hardness (56.67–131.66 N), chroma of crust and crumb (29.86–30.27 and 19.76–25.83, respectively), and hue angle of crust and crumb (60.32°–64.79° and 81.41°–82.06°, respectively) were increased; and area (2286.4–1658.1 mm2), specific volume (3.47–1.83 mL g-1) and luminosity of crust and crumb (62.39–59.67 and 65.49–62.54, respectively) were decreased as the level of substitution of WF by MBF increased. The
toasts did not present microbiological risk. The formulations with higher sensory acceptance were 5 and 15 g 100 g-1 of MBF, being considered rich in proteins (16.25 and 15.43 g 100 g-1, respectively) and rich in dietary fibers (12.10 and 16.02 g 100 g-1, respectively), therefore with high nutritional and functional values. The production of toasts with partial replacement of WF by MBF is feasible in relation to physicochemical and sensory characteristics, which it may stimulate exploitation of this by-product and sustainable production of baked goods. Keywords Zea mays By-product Bakery good Toasted breads Dietary fiber
Introduction & Alline Emannuele Chaves Ribeiro [email protected] Aryane Ribeiro Oliveira [email protected] Ana Caroline Mendes da Silva [email protected] Ma´rcio Caliari [email protected] Manoel Soares Soares Ju´nior [email protected] 1
Agronomy Department, Agronomy School, Federal University of Goia´s (UFG), Rodovia Goiaˆnia-Nova Veneza, Km 0, Campus Samambaia, Goiaˆnia, GO 74001-970, Brazil
2
Rural Development Department, Agronomy School, Federal University of Goia´s (UFG), Rodovia Goiaˆnia-Nova Veneza, Km 0, Campus Samambaia, Goiaˆnia, GO 74001-970, Brazil
3
Food Engineering Department, Agronomy School, Federal University of Goia´s (UFG), Rodovia Goiaˆnia-Nova Veneza, Km 0, Campus Samambaia, Goiaˆnia, GO 74001-970, Brazil
Toasts, which are basically constituted of carbohydrates, fibers, protein, lipids, minerals and vitamins in variable proportions, are products obtained after the toasted bread. Toasts are produced with cereal flour (mainly wheat flour), water, yeast and salt, in a process that involves mixing, kneading, molding, fermentation and cooking. Bread is one of the most ancient foods in human’ history and consid
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