Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

Abstract A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of...

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Main Authors: Bruna CARBAS, Maria Carlota VAZ-PATTO, Maria Rosário BRONZE, Andreia BENTO-DA-SILVA, Maria João TRIGO, Carla BRITES
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-01-01
Series:Food Science and Technology
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005011605&lng=en&tlng=en
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spelling doaj-92f4df7f4e7848c8b8355cfb9831bcc72020-11-24T22:03:00ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2016-01-01010.1590/1678-457X.6674S0101-20612016005011605Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty breadBruna CARBASMaria Carlota VAZ-PATTOMaria Rosário BRONZEAndreia BENTO-DA-SILVAMaria João TRIGOCarla BRITESAbstract A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influence of eleven maize landraces was assessed and compared with commercial flour using baking tests. The broa were evaluated by instrumental (colour, firmness) and sensory hedonic analysis with a consumer panel of 52 assessors. The broa sensory analysis revealed similar assessments among landraces and the lowest scores for commercial flour. The flour particle size distribution is the major influence, with commercial flour showing the highest mean diameter and a large particle distribution range. Broa consumer panel linkage associations and specific sensory descriptors have been identified; age as an influence on colour, cohesiveness, and source region as an influence on appearance and texture.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005011605&lng=en&tlng=enbroamaizebreadconsumer parameterssensory analysis
collection DOAJ
language English
format Article
sources DOAJ
author Bruna CARBAS
Maria Carlota VAZ-PATTO
Maria Rosário BRONZE
Andreia BENTO-DA-SILVA
Maria João TRIGO
Carla BRITES
spellingShingle Bruna CARBAS
Maria Carlota VAZ-PATTO
Maria Rosário BRONZE
Andreia BENTO-DA-SILVA
Maria João TRIGO
Carla BRITES
Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
Food Science and Technology
broa
maize
bread
consumer parameters
sensory analysis
author_facet Bruna CARBAS
Maria Carlota VAZ-PATTO
Maria Rosário BRONZE
Andreia BENTO-DA-SILVA
Maria João TRIGO
Carla BRITES
author_sort Bruna CARBAS
title Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
title_short Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
title_full Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
title_fullStr Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
title_full_unstemmed Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
title_sort maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
series Food Science and Technology
issn 1678-457X
publishDate 2016-01-01
description Abstract A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influence of eleven maize landraces was assessed and compared with commercial flour using baking tests. The broa were evaluated by instrumental (colour, firmness) and sensory hedonic analysis with a consumer panel of 52 assessors. The broa sensory analysis revealed similar assessments among landraces and the lowest scores for commercial flour. The flour particle size distribution is the major influence, with commercial flour showing the highest mean diameter and a large particle distribution range. Broa consumer panel linkage associations and specific sensory descriptors have been identified; age as an influence on colour, cohesiveness, and source region as an influence on appearance and texture.
topic broa
maize
bread
consumer parameters
sensory analysis
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005011605&lng=en&tlng=en
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