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Advisor(s)
Abstract(s)
The aim of this work was to develop a new type of bread, for which several tests were performed with different
kinds of ingredients: vegetables (carrots, broccoli, pumpkin), meats (sausages), lupines and salsa, fruit and juices
and finally apple with cinnamon. Apart from these ingredients, the product was further tested with a natural
substitute for salt and with a preservative.
These assays were all performed using a basic recipe composed of flour, salt, water and yeast. However, in order to
increase the nutritional composition of the bread developed so as to increase its value as recognized by a certain
targeted population, a new ingredient was added to the bread, which was a natural substitute for salt called "Salt
Rite". This aimed at decreasing the sodium content, which is of great importance for people with increased risk of
suffering from cardiovascular diseases. To achieve this, 50% of the salt contentwas replaced by "Salt Rite".
In a first phase different products were tested and after an evaluation one product was selected as the best, being
this the bread with apple and cinnamon. For this product then were accessed the different characteristics at various
levels: physical, chemical and sensorial. The different properties that have been evaluated include the water
activity, moisture, total ash, crude fat, carbohydrates, starch, size, colour, density, texture and alveolar
characterization.
Regarding the chemical properties, the apple with cinnamon bread showed high contents of moisture, fibre and
protein and a low sodium content. As to the physical properties, the product presented a darker colour in the crust
when compared to the crumb, which is consistent with data from sensory analysis. It also showed a great elasticity,
being dense and with a low alveolar percentage. With respect to sensory analysis, the characteristics analysed were
generally perceived in an identical way bay all tasters, thus resulting in a somewhat uniform evaluation.
Description
Keywords
product development bread apple cinnamon physicochemical properties sensory analysis
Citation
Marques CAA, Batista M, Guiné RPF, Correia PMR. (2013) Development and characterization of bread with apple and cinnamon. ICEUBI2013 – International Conference on Engineering, Covilhã, 10pp.