Quality of breads made with wheat and bean flours, fortified with calcium and reduced in sodium: consumer scceptability

Abstract

Introduction: The World Health Organization recommends the consumption of pulses and considers them good allies to achieve food security and reduce malnutrition worldwide. Breads offers the possibility of incorporating ingredients to improve the diet without changing eating habits. Objectives: was to investigate texture, colour and organoleptic characteristics of bread nutritionally improved by partial replacement of wheat flour by bean flour, fortified with calcium at the expense of reduced sodium and evaluating acceptability of consumers. Methods: Breads were made with mixtures of wheat and beans (black and white) flours, with and without the addition of Ca salts, replacing half of the NaCl. Volume, texture and colour were measured in the loaves. They were subjected to an acceptability test with 9-point scale categorized and to determine the organoleptic characteristics, the methodology "Check all that apply" (CATA) was used. The number of untrained participants who carried out the study was 80. Results: Texture parameters indicated the addition of beans and calcium salts increase the hardness of the crust. Increased calcium salts promoted the light colour in the crumb and crust. Acceptability showed that all the participants liked the samples and obtained an average score of 7.91; 7.89; 7.00 and 6.25 for breads with white beans and common salt, white beans plus Ca salts, black beans with common salt and black beans plus Ca salts, respectively. The 14.8% who consumed breads without added calcium found them more salty while the 4.9% of those who consumed breads with reduced sodium perceived a more bitter taste but without modifying their preference. Besides, 53.8% of consumers would consume these breads. Although all the breads were accepted, the breads with white beans with and without added calcium obtained higher percentages of attributes such as pleasant flavour, nutritious, healthy and novel among others. Conclusions: Breads produced are inexpensive, of higher quality with a higher content of calcium and reduced sodium and could be incorporated into the daily menu without changing eating habits.