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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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016-01-01
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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 |
work_keys_str_mv |
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