Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour
This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads. The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-05-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Chemical-Physical-and-Sensory-Properties-of-Bread-with-Popped-Amaranth-Flour,187799,0,2.html |
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| author | Guadalupe Chaquilla-Quilca Alma Rosa Islas-Rubio Francisco Vásquez-Lara Lourdes Salcedo-Sucasaca Reynaldo Justino Silva-Paz Jesús Guadalupe Luna-Valdez |
| author_facet | Guadalupe Chaquilla-Quilca Alma Rosa Islas-Rubio Francisco Vásquez-Lara Lourdes Salcedo-Sucasaca Reynaldo Justino Silva-Paz Jesús Guadalupe Luna-Valdez |
| author_sort | Guadalupe Chaquilla-Quilca |
| collection | DOAJ |
| description | This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads. The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were characterised for chemical composition and pasting properties using Rapid Visco-Analyzer (RVA). Both types of amaranth flour had a high nutritional value, but the peak and final viscosity of popped amaranth flour were closer to the wheat flour. Breads were formulated with the popped amaranth flour, at four substitution levels of 0, 10, 20, and 30%. A significant increase in contents of protein (around 12%) and raw fiber (more than 100%), and a decrease in carbohydrate content (around 6%) in breads at the highest substitution level compared to wheat bread were observed. At this substitution level, the RVA profile parameters, specific volume, pore area, and colour coordinates ( L *, a *, and b *) differed significantly. In the sensory analysis using Flash profile technique, consumers identified that the Taray and Imperial bread varieties at 10 and 20% substitution level were similar to the wheat bread. Adding popped amaranth flour to bread improved the nutritional value, ensuring good physical and sensory properties. Popped amaranth flour can, thus, be an alternative to wheat flour in the development of healthy bakery products. |
| format | Article |
| id | doaj-art-dbc539e4cbd747d4a0f1dded65d32941 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-05-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-dbc539e4cbd747d4a0f1dded65d329412025-02-03T03:28:10ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-05-0174213714610.31883/pjfns/187799187799Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth FlourGuadalupe Chaquilla-Quilca0https://orcid.org/0000-0002-4994-9888Alma Rosa Islas-Rubio1https://orcid.org/0000-0002-8449-4065Francisco Vásquez-Lara2https://orcid.org/0000-0003-2197-6507Lourdes Salcedo-Sucasaca3https://orcid.org/0000-0002-7984-2408Reynaldo Justino Silva-Paz4https://orcid.org/0000-0003-4400-7469Jesús Guadalupe Luna-Valdez5https://orcid.org/0000-0001-6286-3133Departamento Académico de Ciencias y Tecnologías Agroindustriales, Facultad de Ingeniería, Universidad Nacional Micaela Bastidas de Apurímac, Av. Inca Garcilaso de la Vega s/n, Tamburco, Abancay, Apurímac, PerúCoordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo E. Astiazarán Rosas # 46, Colonia La Victoria, CP 83304, Hermosillo, Sonora, MéxicoCoordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C., Carretera Gustavo E. Astiazarán Rosas # 46, Colonia La Victoria, CP 83304, Hermosillo, Sonora, MéxicoDepartamento Académico de Ciencias y Tecnologías Agroindustriales, Facultad de Ingeniería, Universidad Nacional Micaela Bastidas de Apurímac, Av. Inca Garcilaso de la Vega s/n, Tamburco, Abancay, Apurímac, PerúEscuela de Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, Carretera Central km 19.5 Ñaña, Chosica, Lima, PerúDepartamento Académico de Ingeniería y Tecnología, Universidad Autónoma de Occidente, Boulevard Macario Gaxiola y Carretera Internacional CP 81223. Los Mochis, Sinaloa, MéxicoThis study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads. The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were characterised for chemical composition and pasting properties using Rapid Visco-Analyzer (RVA). Both types of amaranth flour had a high nutritional value, but the peak and final viscosity of popped amaranth flour were closer to the wheat flour. Breads were formulated with the popped amaranth flour, at four substitution levels of 0, 10, 20, and 30%. A significant increase in contents of protein (around 12%) and raw fiber (more than 100%), and a decrease in carbohydrate content (around 6%) in breads at the highest substitution level compared to wheat bread were observed. At this substitution level, the RVA profile parameters, specific volume, pore area, and colour coordinates ( L *, a *, and b *) differed significantly. In the sensory analysis using Flash profile technique, consumers identified that the Taray and Imperial bread varieties at 10 and 20% substitution level were similar to the wheat bread. Adding popped amaranth flour to bread improved the nutritional value, ensuring good physical and sensory properties. Popped amaranth flour can, thus, be an alternative to wheat flour in the development of healthy bakery products.http://journal.pan.olsztyn.pl/Chemical-Physical-and-Sensory-Properties-of-Bread-with-Popped-Amaranth-Flour,187799,0,2.htmlamaranthus caudatuspopped grainspasting propertiesbread physical propertiesflash profile |
| spellingShingle | Guadalupe Chaquilla-Quilca Alma Rosa Islas-Rubio Francisco Vásquez-Lara Lourdes Salcedo-Sucasaca Reynaldo Justino Silva-Paz Jesús Guadalupe Luna-Valdez Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour Polish Journal of Food and Nutrition Sciences amaranthus caudatus popped grains pasting properties bread physical properties flash profile |
| title | Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour |
| title_full | Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour |
| title_fullStr | Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour |
| title_full_unstemmed | Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour |
| title_short | Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour |
| title_sort | chemical physical and sensory properties of bread with popped amaranth flour |
| topic | amaranthus caudatus popped grains pasting properties bread physical properties flash profile |
| url | http://journal.pan.olsztyn.pl/Chemical-Physical-and-Sensory-Properties-of-Bread-with-Popped-Amaranth-Flour,187799,0,2.html |
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