Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market
Pan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw), firmness, and color (L*, a*, b*) of the crumb were evaluated on the fir...
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014-12-01
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doaj-efca1f12d27d4440b2df107d4b5b96ca2020-11-24T21:35:19ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2014-12-0134474675410.1590/1678-457X.6453S0101-20612014000400015Physicochemical and sensory characteristics of pan bread samples available in the Brazilian marketPatricia Mello Garrido Ishida0Caroline Joy Steel1Universidade Estadual de CampinasUniversidade Estadual de CampinasPan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw), firmness, and color (L*, a*, b*) of the crumb were evaluated on the first, fourth, seventh, and tenth days after purchasing the breads. Specific volume was evaluated on the first day of analysis with averages of 4.72 and 4.70 mL/g for the white and whole grain breads, respectively. The average results on the first day of analysis were: 37.03% and 41.23% moisture, 0.954 and 0.966 Aw, 276.27 and 267.83 gf firmness, 74.73 and 64.45 L* values, 0.37 and 3.85 a* values, and 15.51 and 18.98 b* values for the white and whole grain breads, respectively. The samples showed an increase in firmness, reduction in moisture and Aw, and no color changes over time. A survey conducted prior to the acceptance test showed that the three most important factors influencing purchase were taste (19.6%), tenderness (16.8%), and expiration date of the product (14.3%). The results showed that 37.2% of the panelists preferred white bread, 62.8% preferred bread with fibers, and 82.6% would probably or definitely buy white bread with fibers.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400015&lng=en&tlng=endietary fiberInternal Preference Mappingsensory analysistechnological quality |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Patricia Mello Garrido Ishida Caroline Joy Steel |
spellingShingle |
Patricia Mello Garrido Ishida Caroline Joy Steel Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market Food Science and Technology dietary fiber Internal Preference Mapping sensory analysis technological quality |
author_facet |
Patricia Mello Garrido Ishida Caroline Joy Steel |
author_sort |
Patricia Mello Garrido Ishida |
title |
Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market |
title_short |
Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market |
title_full |
Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market |
title_fullStr |
Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market |
title_full_unstemmed |
Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market |
title_sort |
physicochemical and sensory characteristics of pan bread samples available in the brazilian market |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
series |
Food Science and Technology |
issn |
1678-457X |
publishDate |
2014-12-01 |
description |
Pan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw), firmness, and color (L*, a*, b*) of the crumb were evaluated on the first, fourth, seventh, and tenth days after purchasing the breads. Specific volume was evaluated on the first day of analysis with averages of 4.72 and 4.70 mL/g for the white and whole grain breads, respectively. The average results on the first day of analysis were: 37.03% and 41.23% moisture, 0.954 and 0.966 Aw, 276.27 and 267.83 gf firmness, 74.73 and 64.45 L* values, 0.37 and 3.85 a* values, and 15.51 and 18.98 b* values for the white and whole grain breads, respectively. The samples showed an increase in firmness, reduction in moisture and Aw, and no color changes over time. A survey conducted prior to the acceptance test showed that the three most important factors influencing purchase were taste (19.6%), tenderness (16.8%), and expiration date of the product (14.3%). The results showed that 37.2% of the panelists preferred white bread, 62.8% preferred bread with fibers, and 82.6% would probably or definitely buy white bread with fibers. |
topic |
dietary fiber Internal Preference Mapping sensory analysis technological quality |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400015&lng=en&tlng=en |
work_keys_str_mv |
AT patriciamellogarridoishida physicochemicalandsensorycharacteristicsofpanbreadsamplesavailableinthebrazilianmarket AT carolinejoysteel physicochemicalandsensorycharacteristicsofpanbreadsamplesavailableinthebrazilianmarket |
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