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dc.contributor.author
López, Estela Patricia
dc.contributor.author
Goldner, Maria Cristina
dc.date.available
2017-08-10T19:44:02Z
dc.date.issued
2015-07
dc.identifier.citation
López, Estela Patricia; Goldner, Maria Cristina; Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum; Elsevier Science; Lwt - Food Science And Technology; 64; 2; 7-2015; 1171-1178
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/22138
dc.description.abstract
The purpose of the research was to study the influence of storage time on the acceptability of bread made with lupine protein isolate and brea gum. Three bread formulations were studied: bread with wheat flour: lupine protein isolate (90:10) and brea gum, bread with wheat flour: lupine protein isolate (90:10) without brea gum, and a control bread (100% wheat flour). Texture Profile Analysis variables, moisture, dehydration rate, colour and acceptability were measure at fresh, 24, 48 and 72 h of storage. The crumbs made with flour mixture had more moisture at all storage times, and the addition of brea gum further increased this difference. After 24, 48 and 72 h of storage, the bread crumbs with lupine protein isolate (with and without brea gum) had a lower hardness (*P < 0.05). In general, the addition of brea gum made breads more cohesive, gummy, springy and chewy (*P < 0.05). All the crumbs tended to be less bright. At 48 h brea gum improved the acceptability (*P < 0.05) and this was accentuated at 72 h of storage, where 80% of consumers had a positive acceptance because of the “good crumb flavour”. The addition of this hydrocolloid increased the sensory shelf-life of the product.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Brea Gum
dc.subject
Lupin Protein Isolate
dc.subject
Bread
dc.subject
Acceptability
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-16T16:41:36Z
dc.journal.volume
64
dc.journal.number
2
dc.journal.pagination
1171-1178
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: López, Estela Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; Argentina
dc.description.fil
Fil: Goldner, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones Para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones Para la Industria Química; Argentina
dc.journal.title
Lwt - Food Science And Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2015.07.013
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S002364381530030X
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