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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins
- Source :
- Foods, Volume 9, Issue 7, RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia, instname, Foods, Vol 9, Iss 933, p 933 (2020)
- Publication Year :
- 2020
- Publisher :
- Multidisciplinary Digital Publishing Institute, 2020.
-
Abstract
- A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources<br />thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with &ldquo<br />tradition&rdquo<br />and pea bread was associated with &ldquo<br />fruit and vegetable&rdquo
- Subjects :
- Health (social science)
TECNOLOGIA DE ALIMENTOS
word association
Physicochemical properties
030309 nutrition & dietetics
alternative proteins
bread
insect powder
Plant Science
physicochemical properties
Biology
lcsh:Chemical technology
Health Professions (miscellaneous)
Microbiology
Sensory analysis
Article
sensory analysis
Protein content
03 medical and health sciences
Global population
0404 agricultural biotechnology
lcsh:TP1-1185
Food science
Alveographic properties
pea protein
Alternative proteins
0303 health sciences
Pea protein
digestive, oral, and skin physiology
fungi
food and beverages
Bread
04 agricultural and veterinary sciences
Wheat bread
040401 food science
Word association
02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible
Insect powder
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....e98a2757d52bc294e4c9d04b4843232f
- Full Text :
- https://doi.org/10.3390/foods9070933