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

Descripción del Articulo

The authors are thankful to the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FONDECYT-Peru) for the financing granted pursuant to Contract No. 121-2018-FONDECYT-BM-IADT-SE.
Detalles Bibliográficos
Autores: Vilcanqui-Pérez, Fulgencio, Chaquilla-Quilca, Guadalupe, Sarmiento-Casavilca, Víctor Hugo, Céspedes-Orosco, Candy Naya, Ventura-Saldívar, Yeni
Formato: artículo
Fecha de Publicación:2021
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/3029
Enlace del recurso:https://hdl.handle.net/20.500.12390/3029
https://doi.org/10.1007/s13197-021-05246-7
Nivel de acceso:acceso abierto
Materia:Nutritional quality
Basul flour
Flash profile
Germinated
https://purl.org/pe-repo/ocde/ford#3.03.04
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oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/3029
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour
title Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour
spellingShingle Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour
Vilcanqui-Pérez, Fulgencio
Nutritional quality
Basul flour
Flash profile
Germinated
https://purl.org/pe-repo/ocde/ford#3.03.04
title_short Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour
title_full Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour
title_fullStr Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour
title_full_unstemmed Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour
title_sort Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour
author Vilcanqui-Pérez, Fulgencio
author_facet Vilcanqui-Pérez, Fulgencio
Chaquilla-Quilca, Guadalupe
Sarmiento-Casavilca, Víctor Hugo
Céspedes-Orosco, Candy Naya
Ventura-Saldívar, Yeni
author_role author
author2 Chaquilla-Quilca, Guadalupe
Sarmiento-Casavilca, Víctor Hugo
Céspedes-Orosco, Candy Naya
Ventura-Saldívar, Yeni
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Vilcanqui-Pérez, Fulgencio
Chaquilla-Quilca, Guadalupe
Sarmiento-Casavilca, Víctor Hugo
Céspedes-Orosco, Candy Naya
Ventura-Saldívar, Yeni
dc.subject.none.fl_str_mv Nutritional quality
topic Nutritional quality
Basul flour
Flash profile
Germinated
https://purl.org/pe-repo/ocde/ford#3.03.04
dc.subject.es_PE.fl_str_mv Basul flour
Flash profile
Germinated
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#3.03.04
description The authors are thankful to the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FONDECYT-Peru) for the financing granted pursuant to Contract No. 121-2018-FONDECYT-BM-IADT-SE.
publishDate 2021
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/3029
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1007/s13197-021-05246-7
dc.identifier.scopus.none.fl_str_mv 2-s2.0-85113423655
url https://hdl.handle.net/20.500.12390/3029
https://doi.org/10.1007/s13197-021-05246-7
identifier_str_mv 2-s2.0-85113423655
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Journal of Food Science and Technology
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
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spelling Publicationrp02164600rp08671600rp08672600rp08673600rp08670600Vilcanqui-Pérez, FulgencioChaquilla-Quilca, GuadalupeSarmiento-Casavilca, Víctor HugoCéspedes-Orosco, Candy NayaVentura-Saldívar, Yeni2024-05-30T23:13:38Z2024-05-30T23:13:38Z2021https://hdl.handle.net/20.500.12390/3029https://doi.org/10.1007/s13197-021-05246-72-s2.0-85113423655The authors are thankful to the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FONDECYT-Peru) for the financing granted pursuant to Contract No. 121-2018-FONDECYT-BM-IADT-SE.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. © 2021, Association of Food Scientists & Technologists (India).Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengSpringerJournal of Food Science and Technologyinfo:eu-repo/semantics/openAccessNutritional qualityBasul flour-1Flash profile-1Germinated-1https://purl.org/pe-repo/ocde/ford#3.03.04-1Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flourinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/3029oai:repositorio.concytec.gob.pe:20.500.12390/30292024-05-30 16:13:17.059http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="f3f4ea16-3fb5-4003-83a3-b4d8793586f0"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour</Title> <PublishedIn> <Publication> <Title>Journal of Food Science and Technology</Title> </Publication> </PublishedIn> <PublicationDate>2021</PublicationDate> <DOI>https://doi.org/10.1007/s13197-021-05246-7</DOI> <SCP-Number>2-s2.0-85113423655</SCP-Number> <Authors> <Author> <DisplayName>Vilcanqui-Pérez, Fulgencio</DisplayName> <Person id="rp02164" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Chaquilla-Quilca, Guadalupe</DisplayName> <Person id="rp08671" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Sarmiento-Casavilca, Víctor Hugo</DisplayName> <Person id="rp08672" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Céspedes-Orosco, Candy Naya</DisplayName> <Person id="rp08673" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Ventura-Saldívar, Yeni</DisplayName> <Person id="rp08670" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Springer</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Nutritional quality</Keyword> <Keyword>Basul flour</Keyword> <Keyword>Flash profile</Keyword> <Keyword>Germinated</Keyword> <Abstract>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. © 2021, Association of Food Scientists &amp; Technologists (India).</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.08006
Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour
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La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

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