Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone
In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the physicochemical, textural and sensory characteristics...
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MDPI AG
2022-08-01
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author | Nicodemo C. Jamanca-Gonzales Robert W. Ocrospoma-Dueñas Norma B. Quintana-Salazar Raúl Siche Reynaldo J. Silva-Paz |
author_facet | Nicodemo C. Jamanca-Gonzales Robert W. Ocrospoma-Dueñas Norma B. Quintana-Salazar Raúl Siche Reynaldo J. Silva-Paz |
author_sort | Nicodemo C. Jamanca-Gonzales |
collection | DOAJ |
description | In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the physicochemical, textural and sensory characteristics of panettones produced with three preferments, namely, biga (PB), sourdough (PMM) and sponge (PE), with the substitution of red quinoa flour and amaranth compared with a commercial product (PC). A completely randomized design with four experimental treatments was used to evaluate the total carbohydrate content, ash, total energy, fat, moisture, protein, color and texture profile. In addition, sensory characteristics were evaluated by 80 consumers using the CATA method; the purchase intention and preference ranking were also investigated. The results showed better sensory characteristics of panettones produced with preferments compared with a commercial product with similar characteristics. The sponge preferment presented better sensory characteristics with a profile of sweet, spongy, vanilla odor and moist texture, along with greater acceptability, preference and purchase intention, followed closely by the biga. It was concluded that the sponge preferment presented better sensory properties, which were correlated with its texture profile as manifested by an intermediate hardness, good elasticity and cohesiveness, which translated into greater acceptability, preference and purchase intention. |
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language | English |
last_indexed | 2024-03-10T01:50:12Z |
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series | Foods |
spelling | doaj.art-8e552de988b0430eb26c1b99c709afc92023-11-23T13:07:31ZengMDPI AGFoods2304-81582022-08-011117256610.3390/foods11172566Influence of Preferments on the Physicochemical and Sensory Quality of Traditional PanettoneNicodemo C. Jamanca-Gonzales0Robert W. Ocrospoma-Dueñas1Norma B. Quintana-Salazar2Raúl Siche3Reynaldo J. Silva-Paz4Departamento de Ingeniería, Escuela de Ingeniería en Industrias Alimentarias, Universidad Nacional de Barranca, Av. Toribio de Luzuriaga N° 376 Mz J- Urb. La Florida, Barranca 15169, PeruDepartamento de Ingeniería, Escuela de Ingeniería en Industrias Alimentarias, Universidad Nacional de Barranca, Av. Toribio de Luzuriaga N° 376 Mz J- Urb. La Florida, Barranca 15169, PeruDepartamento de Ingeniería, Escuela de Ingeniería en Industrias Alimentarias, Universidad Nacional de Barranca, Av. Toribio de Luzuriaga N° 376 Mz J- Urb. La Florida, Barranca 15169, PeruFacultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Ciudad Universitaria, Trujillo 13011, PeruDepartamento de Ingeniería, Escuela de Ingeniería en Industrias Alimentarias, Universidad Nacional de Barranca, Av. Toribio de Luzuriaga N° 376 Mz J- Urb. La Florida, Barranca 15169, PeruIn Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties. This study aimed to evaluate the physicochemical, textural and sensory characteristics of panettones produced with three preferments, namely, biga (PB), sourdough (PMM) and sponge (PE), with the substitution of red quinoa flour and amaranth compared with a commercial product (PC). A completely randomized design with four experimental treatments was used to evaluate the total carbohydrate content, ash, total energy, fat, moisture, protein, color and texture profile. In addition, sensory characteristics were evaluated by 80 consumers using the CATA method; the purchase intention and preference ranking were also investigated. The results showed better sensory characteristics of panettones produced with preferments compared with a commercial product with similar characteristics. The sponge preferment presented better sensory characteristics with a profile of sweet, spongy, vanilla odor and moist texture, along with greater acceptability, preference and purchase intention, followed closely by the biga. It was concluded that the sponge preferment presented better sensory properties, which were correlated with its texture profile as manifested by an intermediate hardness, good elasticity and cohesiveness, which translated into greater acceptability, preference and purchase intention.https://www.mdpi.com/2304-8158/11/17/2566panettoneprefermentbigaspongesourdoughtexture |
spellingShingle | Nicodemo C. Jamanca-Gonzales Robert W. Ocrospoma-Dueñas Norma B. Quintana-Salazar Raúl Siche Reynaldo J. Silva-Paz Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone Foods panettone preferment biga sponge sourdough texture |
title | Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone |
title_full | Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone |
title_fullStr | Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone |
title_full_unstemmed | Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone |
title_short | Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone |
title_sort | influence of preferments on the physicochemical and sensory quality of traditional panettone |
topic | panettone preferment biga sponge sourdough texture |
url | https://www.mdpi.com/2304-8158/11/17/2566 |
work_keys_str_mv | AT nicodemocjamancagonzales influenceofprefermentsonthephysicochemicalandsensoryqualityoftraditionalpanettone AT robertwocrospomaduenas influenceofprefermentsonthephysicochemicalandsensoryqualityoftraditionalpanettone AT normabquintanasalazar influenceofprefermentsonthephysicochemicalandsensoryqualityoftraditionalpanettone AT raulsiche influenceofprefermentsonthephysicochemicalandsensoryqualityoftraditionalpanettone AT reynaldojsilvapaz influenceofprefermentsonthephysicochemicalandsensoryqualityoftraditionalpanettone |