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. 2023 Jul 25;12(15):2817.
doi: 10.3390/foods12152817.

Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product

Miriam Cabello-Olmo  1 , Padmanaban G Krishnan  2 , Miriam Araña  1 , Maria Oneca  1 , Jesús V Díaz  3 , Miguel Barajas  1 , Maristela Rovai  2
Affiliations

Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product

Miriam Cabello-Olmo et al. Foods. .

Abstract

In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose-response effect. FFP supplementation affected the nutritional profile and increased the protein content (p < 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score ≥ 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products.

Keywords: bread; fermented; fortification; functional food; novel food; sensory.

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Conflict of interest statement

Author J.V. Diaz was employed by the company Pentabiol S.L.He contributid by providing the product used in the scientific paper, and he reviewed the manuscript and agreed for its publication. Neither J.V. Diaz nor the company Pentabiol SL have been involed in the study desing, analysis, discussion nor conclusions. Therefore J.V. Diaz’s participation did not affect the authenticity or objectivity of the experimental results in this research paper. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
Effects of different replacement levels (%) of flour by FFP on the (A) peak height, (B) length, and (C) width of bread loaves. Different letters indicate significant differences (p < 0.05 and p < 0.001). FFP: Fermented food product.
Figure 2
Figure 2
Photographs of bread loaves (upper) and central transversal slices (lower) of the final bread products baked with different replacement levels of FFP. (A): Bread-0, (B): Bread-5; (C): Bread-10, and (D): Bread-15. FFP: Fermented food product.
Figure 3
Figure 3
Impact of different replacement levels (%) of flour by FFP on bread (A) mass, (B) volume, and (C) specific volume. Different letters indicate significant differences (p < 0.001). FFP: Fermented food product.
Figure 4
Figure 4
Impact of different replacement levels (%) of flour by FFP on bread protein content (%). Different letters indicate significant differences (p < 0.001). FFP: Fermented food product.
Figure 5
Figure 5
Effect of different replacement levels of FFP (0, 5, 10 and 15%) on (A–F) crumb properties determined by image analysis. High-resolution images of the bread slices with 0 (G), 5 (H), 10 (I) and 15 (J) % of FFP captured using the C-Cell software version 2.0. Different letters indicate significant differences (p < 0.01 and p < 0.001). FFP: Fermented food product.
Figure 6
Figure 6
Effect of different replacement level with FFP (Bread-0, Bread-5, Bread-10, and Bread-15) on sensory attributes of bread loaves as evaluated using a 9-item hedonic scale. FFP: fermented food product.
See this image and copyright information in PMC

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